Coconut Cranberry Porridge

Screen Shot 2015-01-23 at 22.41.01I am going to kick this block off with a coconut-based post because coconut is simply unbeatable.

NB: All of my recipes use “cups” as measurements. In my “poor undergraduate student situation” I don’t really have the money, space or impetus to be dealing with measuring implements. With an kind of standard mug (mine is from Wimbledon, yay) youcan recreate all of these recipes with ease.

For cold autumn and winter mornings this porridge is one of my go-tos. The coconut adds a creamy mellow-ness which is perfectly contrasted by the tangy cranberries.

It’s super easy and quick too; perfect for people with busy lifestyles. Just wake up 15 minutes earlier than usual and you will easily have time to make plus savour/devour this every morning!

And this is worth making and devouring!

The carbohydrates in oats are broken down slowly by your body so this bowl should keep you satisfied and full right up till lunch time! (sometimes even past it). The volume of food here may seem quite large, especially if you’re not a big breakfast eater; but stick with it and you’ll get used to it. Ultimately you will be so much more productive with slow-release carbs in your system and this will prevent you from snacking on refined sugar and high-calorie foods that your body begins to crave later in the morning.

Get ready for a big, comforting coconutty hug!

Ingredients: (serves 1)

For the oats:

½ cup of rolled oats

½ cup of water

4 heaped tbs coconut milk (the really thick creamy kind you get in a can, definitely not the low fat one)

1 handful dried cranberries

1 tbs coconut oil

Pinch of salt

First pour your oats, water and salt into a saucepan, stirring in the coconut milk and cranberries. Turn the heat up so that it bubbles and simmer for around 7 minutes, stirring throughout so it doesn’t stick to the bottom of the pan (nothing is more disheartening than seeing your porridge go to waste).

Take off the heat and stir in the coconut oil (you can get this from health food shops). This is what lifts that whole dish and makes it unmistakably coconutty.

Decorate prettily with your toppings.

Toppings:

Use any toppings that take your fancy!

For this bowl my favourites are:

  1. Banana (ripe and spotty is best), shredded coconut, almond butter, cashews and agave.
  2. Blueberries and mango.
  3. Walnuts, raspberries and coconut sugar.
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