Raspberry and Coconut Porridge With Mixed Berry Compote

Raspberry and Coconut Porridge 

With Mixed Berry Compote 

I feel no shame in saying that breakfast is possibly my favourite meal of the day, or at least it comes to lunchtime and sometimes I wish I could have a bowl of yoghurt and granola, or better yet a delicious bowl of porridge. 

I just love the innumerable variations and different combinations that are available to you a breakfast. I mean, who needs salad, or a bowl of soup, when the alternative includes raspberries? Or any berries, for that fact? ...Or even caramelised, charred pineapple... it's 18.00 and now I'm seriously craving some overnight oats topped with pineapple and passion fruit. 

What did I tell you? 

Anyway, breakfast is a great opportunity to not only get creative and try new, delicious things, but to also set yourself up for the day and give you a real boost of energy. They say you should breakfast like a king, lunch like a prince and dine like a pauper, and I don't think a king would have any qualms about accepting a comforting bowl of this healthy raspberry and coconut porridge. 

It's soaked overnight in water which makes the oats soft and plump (and more easily digested), then cooked slowly before you add coconut yoghurt and frozen raspberries so that it becomes deliciously silky, taking on a lovely pink tinge with bursts of berries marbled throughout. What's not to like? 

Raspberry and Coconut Porridge 

With Mixed Berry Compote  

Serves: 1

Time: 10 minutes 

Ingredients:

• 5-10 minutes

• (Plus overnight soaking) 

• 1/2 cup of oats (jumbo oats) 

• 200ml water 

• 50g frozen raspberries 

• 30g coconut yoghurt 

• Mixed Berry Compote (see below)

Method:

1. Soak the oats and 200ml water overnight
2. Put the oats in a pan over a medium heat and cook for 5-10 mins. 
3. Meanwhile, put about two handfuls of any berries you like in a small pan with a dash of boiling water and bring everything to a boil. Let the fruit burst and the juices come out, and then remove from the heat and set aside. 
4. Towards the end of the cooking time for the oats, or when they're cooked to your liking, add 40g frozen raspberries and 30g coconut yoghurt to the pan and allow to thaw and melt into the oats off the heat. 
5. Top with 10g more raspberries and a spoonful of berry compote and enjoy!

Recipe from Goodfood's Raspberry Coconut Porridge