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 & Coconut Porridge was added to the menu.
The combination of ingredients in this bowl of porridge makes an aromatic, creamy and delicious blend, a little bit Kiwi – Raspberry Ripple & Coconut, paired with the probably most well known Scottish dish – Porridge.
Raspberry Ripple is a chia seed jam, a great low sugar spread or dessert topping. Different 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.
Need more recipe ideas for creating interesting plant-based breakfast? Try here.
- 350g frozen raspberries – this is the size of the bag of frozen raspberries from Sainsbury’s
- squeeze of lemon
- 30-70ml agave syrup – adjust sweetness to suit your taste
- 5ml vanilla essence
- 55g chia seeds
Put the frozen raspberries in a small pot with a squeeze of lemon and slowly warm to defrost, they will soften and lose their form.
While stirring add agave syrup, vanilla essence and chia seeds. Don’t boil or heat too long to keep the colour bright.
Keep Raspberry Ripple in a squeeze bottle in the fridge. If you don’t a suitable bottle, save one next time you finish a sauce or syrup bottle keep, it can be very useful. This will store in the fridge for up to 5 days.
makes 2 servings
- 60g Porridge Oats
- 20g Desiccated coconut
- 120ml Coconut water
- 250ml Oat milk
- a pinch of salt
Combine all of the ingredients in a small pot and bring to the boil over high heat, once boiling stir continuously for one minute then remove from heat.
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.