Porridge with hazelnut milk, raspberries, banana and coconut honey

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Porridge (or oatmeal, as our American friends like to call it) is a bit of a classic, isn’t it? So simple, yet so filling and satisfying. It’s taken me a very long time to realise that you don’t need to add a ton of sugar to make it taste good either! Turns out raspberries work amazingly well, as they basically turn to a pureé as you mix them in with the lovely warm oats, and the banana gives it a wonderful richness.

Regular honey or maple syrup make for perfect sweeteners but I was given this beautiful Coconut Honey from Ceylon Coconut Company, so I had to try it out. Have you tried Coconut Honey? It’s really quite something, and made from the sap of coconut blossoms. I’d say it’s more like a dark syrup than a honey really. I’ve tried to find this exact product online, but the closest I can get is this Coconut Syrup from Coconut Merchant (their stuff is amazing, so I have no doubts that it’ll be delicious).

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Porridge with hazelnut milk, raspberries, banana and coconut honey

Ingredients

1 cup of rolled oats (not the ground-up instant kind)
2 cups of hazelnut milk (pretty much any milk will work)
1 cup of fresh raspberries (keep a couple aside to go on top so that it looks pretty)
1 large/medium or 2 small banana(s)
2 tbsp coconut honey (or your sweetener of choice)

Method

Add your oats and milk to a saucepan, and warm up on a medium heat. Stir it occasionally. Meanwhile, chop up your banana into little chunks. You could always blend it or mash it up if you prefer a finer consistency.

As the oats start to absorb the milk, keep a close eye to make sure it stays nice and moist (sorry, I know people hate that word). When it’s reaches your desired texture, take the pan off the heat and stir in the banana. Once it’s well combined, add your raspberries and stir vigorously. Your aim here is to break them up so that the porridge is good and flavoured. Once it’s all mixed together and looking lovely, pour it into a bowl and add your coconut honey on top (you may want to add a little extra – just listen to your heart), followed by the remaining raspberries. Eat up while it’s hot and enjoy!

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