Favourite Winter Porridge with Coconut Yoghurt

breakfast

I'm addicted to the good old porridge. I was introduced to it here in New Zealand and I really can't get enough of it. What's not to love? It's delicately warm and it feels like eating dessert in the morning. It's very smart to ferment it before cooking it, which is fairly simple; just before you sneak into your pyjamas, remember to soak your oats. In the morning you'll find your breakfast almost half ready. Fermentation of grains 'activates' the naturally occurring vitamins and minerals in them; or more accurately, de-activates the grains protective mechanisms. This way they can be processed easily by your body. It also begins to break down their proteins to make them more easily digested. That goes for all grains you can think of. The longer the ferment, the better; however even an overnight fermentation has a big effect.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • Ingredients
  • 1 cup rolled oats (organic)
  • 1 1/2 cups water
  • 1 cup coconut milk (or other vegetable milk)
  • 1 tsp cinnamon and vanilla extract
  • 1/2 tsp ginger powder
  • 1 scoop Sunwarrior protein* (optional)
  • 2 Tbsp manuka honey
  • 2 Tbsp chia seeds
  • 3 Tbsp coconut or natural yoghurt
  • 1/2 Tbsp apple cider vinegar or lemon juice

It’s important to ferment/soak your oats one night before. Combine the first three ingredients on the list and soak for 12–24 hours. For the porridge, combine fermented grains (and the water) into a heavy based pot with all of the remaining ingredients. Place on the stove on a high heat until it begins to boil, stirring constantly to prevent sticking. Then reduce to low heat and cook for about 5 minutes. Add additional liquid if needed.

Place in bowls and serve with whatever toppings your heart desires. I’ve put coconut yoghurt mixed with berries, blueberries, chia seeds and Manuka honey.

*Sunwarrior protein (optional).

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