Spiced coconut porridge with cranberry & orange compote

1 of 5-a-day brunch calcium fibre fruit porridge oats vitamin c

N/A

Source

Ingredients

175g porridge oat

700ml milk

400ml can low-fat coconut milk

3 tbsp soft light brown sugar

1 tsp ground cinnamon

good grating of nutmeg , plus extra to serve

160ml can coconut cream, plus shaved toasted coconut, to serve

3 tbsp light soft brown sugar

3 oranges , peeled and sliced

250g fresh or frozen cranberry

Method

Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.

Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.

To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.