Breakfast has always been and will continue to be my favourite meal of the day. It’s not just a great way to brighten up a gloomy morning, but it’s also a great way to get my day started. Porridge is a staple of my breakfast routine throughout the colder months, and I like to spice it up with various add-ins and toppings to make an otherwise mundane breakfast more entertaining.
This smooth coconut porridge is one of my favourite breakfast recipes because it seems like a hug in a mug. If the fact that it’s made with coconut milk wasn’t enough, I also add shredded coconut for a different texture and to amp up the coconut flavour.
Porridge is all about the toppings for me, and there are no limitations or laws. As this porridge is baked, it becomes very smooth and reminds me of rice pudding. And what goes best with rice pudding? Of course, there’s jam! I like jam and fruit compotes, but they are always high in sugar, so I wanted to try making my own with chia seeds.
This berry compote couldn’t be made any faster or smoother. I have a bag of frozen fruit in the freezer at all times, as it comes in handy for smoothies, baking, and simple desserts. The Red Fruits, overflowing with a beautiful array of red berries, many of which are out of season this time of year, are my favourite among Iceland’s frozen fruits.
The raspberries, blackberries, red currants, and black currants in this bag are all frozen for consistency and freshness. Another advantage of frozen fruit is that it is usually less expensive than fresh fruit, particularly when it is out of season. Frozen fruit, like fresh fruit, is high in healthy vitamins and minerals, but it lasts longer when it is kept in the fridge.
Since it doesn’t set like a typical jam, I’ve named it a chia compote instead of jam. The chia seeds, on the other hand, swell, and the compote thickens and falls together naturally. This compote doesn’t last as long as store-bought because it’s free of preservatives, but it’s much better and so easy to prepare that you might make a batch every week.
What are your favourite toppings for porridge or breakfast? How do you want to incorporate frozen fruits into your recipes?
Coconut Porridge With Chia Berry CompoteCourse: Uncategorized
A delicious creamy coconut porridge breakfast bowl topped with a juicy homemade chia berry compote.
- For the porridge
1/2 cup porridge oats
2 tbsp coconut milk
2 tbsp shredded coconut
- For the compote
500g Red Fruit from Iceland (frozen)
2 tbsp lemon juice
3-4 tbsp honey or maple syrup
2 tbsp chia seeds
- How to prepare porridge
- In a nonstick saucepan, mix together the porridge oats, coconut milk, and water on low heat until thick and smooth (about 4-5 minutes).
- Mix in the shredded coconut until well combined.
- To create the compote
- Cook on a low simmer for 8-10 minutes, stirring often, with the frozen strawberries, lemon juice, and honey in a big saucepan. The fruit should have thawed and softened while maintaining their form..
- Allow 5 minutes to cool before stirring in the chia seeds.
- As the compote cools, it will thicken naturally.
- Serve the porridge in a dish with a dollop of berry compote and a sprinkle of shredded coconut on top.
- *You can also make the compote beforehand and store it in the refrigerator.
- **If you don’t have time to prepare the porridge on the stove, soak the oats in water overnight to get the same creamy texture.