This is quite possibly the most delicious breakfast I have ever had.
Bold statement, I know, but honestly it’s an impossibly dreamy combination.
I’m having such a love affair with breakfast at the moment and knowing I have this to look forwards to has me bouncing out of bed in the morning.
It’s rhubarb season now which is such a lovely time of the year and it’s so quick and easy to cook. This coconut porridge is also incredibly easy and is just so creamy and delicious – you may never look at normal porridge in the same way again.
I love having oats for breakfast because they really do give you such an energy boost and keep you going until lunch. There won’t be a grumbling tummy around when you’ve started the day with oats. Oats, oats, glorious oats. Gosh how many times can I say the word oats? Seems like quite a few…The coconut provides all the healthy fats our bodies need and helps to boost metabolism as well as balancing blood sugar levels.
This is my mums method for cooking rhubarb and it’s completely foolproof and works every time….(awkward moment here if it doesn’t work for you…does that make you a fool…?)
- 1 bunch rhubarb
- Squirt of agave
- 1 teaspoon of vanilla
- 4 tablespoons of water
- If you have a heavy based saucepan with a lid (like a le creuset) now is the time to whip it out.
- Roughly chop the rhubarb into inch long chunks and pop them in the pan.
- Now add three tablespoons of water. You really don't need much as the rhubarb releases it's own juices and you don't want to dilute these too much with water. You just need enough water to help encourage the rhubarb to do its thing. So turn on the heat and pop the lid on.
- After a minute or so the water will be boiling, at which point you can turn the heat off and leave it with the lid on. Leave it for a couple of minutes and then you can have a peek - the rhubarb should be beautifully soft and it should be surrounded by beautiful pink juice.
- Now squirt in about a tablespoon of agave and add the vanilla. Give it a good stir and then have a taste. Add more agave if necessary, it will depend on the tartness of the rhubarb.
- Leave to cool before scooping into a bowl or jar and popping in the fridge where it will keep happily for several days.
- 100g oats, gluten free or not, up to you!
- 150ml coconut water
- 150ml coconut milk
- 75ml coconut cream
- The real trick to this perfect porridge is to soak the oats in coconut water the night before you want to make the porridge. This helps the grains to soften and swell and makes a much creamier porridge the next day. Honestly, for a tiny bit of faff and forethought you are going to reap the rewards of the BEST PORRIDGE EVER!
- In the morning simply place the coconut milk and coconut cream in a small saucepan. Bring to the boil and add the soaked oats. Turn the heat down to a simmer and keep stirring for 3-5 minutes until the porridge thickens. If it gets too thick just add a little more water or coconut milk to the porridge.
- Once the porridge is cooked to the consistency you like, take the saucepan off the heat and scoop into a bowl and top with your vanilla rhubarb (remember to take the rhubarb out of the fridge when you start making your porridge so that it gets to room temperature). Get ready for a coconutty, rhubarbian kiss that will quite literally blow you away.