I think this is a super winter breakfast bowl. It is warming and healing (thank you curcuma) but also very uplifting and refreshing due to the beautiful yellow colour (again thank you curcuma) and slight acidity of the lemon, while remaining very sweet (thank you date).
Curcuma is one of the most healthy spices you can find. I add it after prepairing the porridge in order not too lose any nutrients by heating it. Be careful not too add too much or your porridge will taste bad though.
Sunshine in a bowl, enjoy.
X Fleur
Porridge:
- 30 gr oats or oatflakes
- 150 ml coconut milk / rice-coconutmilk
- 1 tblsp unsweetened dried shredded coconut
- 1/4 tsp ground curcuma (tumeric)
- 1 date
- squeeze of lemon juice
- a bit of lemon zest of an organic lemon (optional)
Toppings:
- handfull of raspberries /strawberries /blueberries /blackberries or cherries
- 20 gr cashews
- few mint leaves, shredded
- hanfull of coconut flakes
- few spoons of either low fat Greek yoghurt / quark / coconut yoghurt or coconut cream
Method:
Toast the cashews and coconut flakes in a dry griddle pan (no oil) on low heat (or use the oven: about 10 minutes on 175 degrees C)
Blend the coconut milk and date using a blender or cut the date in very small pieces.
Prepare the oats as you normally would on the stove or microwave. I like to boil the milk and oats together in a pan on the stove until the porrdige is creamy.
Take of the heat or out of the microwave and stir through the ground curuma, shredded coconut, lemon juice and optional lemon zest
Top with toasted cashews, coconut flakes, berries, mint yoghurt and some additional shredded coconut
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