Trying to keep porridge interesting, yet quick and simple is a challenge. During the Scottish winter we would normally serve our guests a very quick porridge with a dark sweet cherry and pear compote as part of breakfast, but when the as the days get brighter raspberry ripple and coconut porridge was added to the menu.
The combination of ingredients in this bowl of porridge make an aromatic, creamy and delicious combination.
Raspberry ripple is a essentially a chia seed jam. It could also be used as a spread or dessert topping and the other berries could be substituted; however the structure of raspberries are perfect for this dish as they quickly breakdown into a “pipeable” jam, which requires only a little cooking and no blending.
- 350g frozen raspberries – this is the size of the bag of frozen berries from Sainsbury’s
- squeeze of lemon
- 70ml agave syrup – adjust sweetness to suit your taste
- 5ml vanilla essence
- 55g chia seeds
Put the raspberries in a small pot with a squeeze of lemon and heat slowly, they will soften and loose their form.
Add agave, vanilla and then the chia seeds. Don’t boil or heat too long – you want this to stay as bright as possible not caramelise.
I keep it in a squeeze bottle, if you don’t have one next time you finish a sauce or syrup bottle keep it, it can be very useful. This will store in the fridge for up to 5 days.
Ingredients:– makes 2 servings
- 60g Porridge Oats
- 20g Desiccated coconut
- 120ml Coconut water
- 250ml Oat milk
- a pinch of salt
Add all of the ingredients to a small pot. On a high heat and bring to a boil. Once boiling, stir continuously for one minute.
In your serving bowl, pipe or spoon a small amount of the raspberry ripple into the base of the bowl. Add half of the porridge serving, add a second swirl of the ripple and then add the rest of the porridge. Top this with a third swirl of raspberry ripple. Finish this will fresh raspberries and toasted coconut flakes.