I’ve got another porridge recipe for you. Another one? Yes, I’m afraid so. But I do so love to dress my oats.
Porridge recipes are hardly tricky tasks, more an assembly of ingredients. Some flavour inspiration… from my cauldron of goodies, scribed for your morning oat spell.
Personally, I find I need regular porridge inspiration to get me away from the familiar honey, banana, cinnamon combination so that I don’t get sick of my childhood favourite. I sure didn’t put coffee in my porridge as a child. Gosh, no. Nor did I top it with a luxurious dollop of coconut whipped cream.
This recipe is hella indulgent. I am rightly obsessed and dare I say it’s trumping my peanut butter and banana porridge. It’s the coconut whipped cream, which lightly oozes over the thick coffee pudding and oooooh… lovely. A bit of porridge witchcraft for your morning.
Coffee Date Porridge with Coconut Whipped Cream
1/2 cup Rolled Oats
1/2 cup Milk
3 dried, pitted Dates, chopped
2 teaspoon Ground Coffee
1 teaspoon Mesquite Powder (you could substitute Pure Maple Syrup, but I do so love Mesquite Powder)
1 teaspoon Coconut Palm Sugar (you could use brown sugar or more Pure Maple Syrup here)
1 heaping teaspoon (or two) Coconut Whipped Cream (see this great tutorial. You’ll need to make this in advance, I always keep cans of coconut milk in my fridge for this purpose)
1. Put the oats, milk and dates in a saucepan and allow to soak for 15 minutes (this will help them become really creamy).
2. Add the mesquite powder and ground coffee and cook over medium heat for ~5 minutes until the oats are cooked and the milk is absorbed (add more milk or water if required).
3. Serve with a scant spoon of sugar (if you like a sweet bowl) and a generous spoon of coconut whipped cream.