Ingredients
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For the Coconut Milk Porridge Base:
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1 cup rolled oats (not instant)
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4 cups water or unsweetened plant milk (such as almond milk or cashew milk)
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1/2 teaspoon salt
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Toppings:
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1 ripe mango, thinly sliced and cubed
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1 tablespoon raw turmeric, grated or finely chopped (optional)
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1/4 cup unsweetened shredded coconut flakes
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1/4 cup chopped fresh cilantro leaves (coriander leaves)
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1/4 cup plain Greek yogurt or vegan yogurt (optional)
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Maple syrup or honey, to taste (optional)
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Toasted sesame seeds, crushed (for garnish)
Directions
Sub-Title: This easy and delicious breakfast bowl combines chia seeds, coconut milk, oats, and aromatic spices for a nutritious meal that’s perfect for any season!
Ingredients:
For the Coconut Milk Porridge Base:
* 1 cup rolled oats (not instant)
* 4 cups water or unsweetened plant milk (such as almond milk or cashew milk)
* 1/2 teaspoon salt
Toppings:
* 1 ripe mango, thinly sliced and cubed
* 1 tablespoon raw turmeric, grated or finely chopped (optional)
* 1/4 cup unsweetened shredded coconut flakes
* 1/4 cup chopped fresh cilantro leaves (coriander leaves)
* 1/4 cup plain Greek yogurt or vegan yogurt (optional)
* Maple syrup or honey, to taste (optional)
* Toasted sesame seeds, crushed (for garnish)
Instructions:
1. For the porridge base: Combine the oats, water, and salt in a medium saucepan over medium heat. Whisk well to combine and let cook for about 5 minutes, stirring occasionally until the mixture thickens slightly.
2. Reduce the heat to low and simmer uncovered for another 5-7 minutes, stirring occasionally, until the desired consistency is reached. Remove from heat and set aside.
Note: The longer you cook the oatmeal, the creamier it will become. You can also use less liquid if you prefer a thicker consistency.
3. To assemble the bowls: Divide the cooked porridge between two serving bowls. Top each bowl with sliced mango, grated turmeric (if using), and shredded coconut. Gently mix everything together.
Optionally, top each bowl with Greek yogurt (or vegan yogurt), maple syrup or honey, and a sprinkling of crushed toasted sesame seeds. Serve immediately and enjoy!
Note: If you prefer a more savory version, simply omit the sweetener and fruit toppings. The porridge pairs well with roasted vegetables, scrambled eggs, or even avocado!
Serves 2
Difficulty Level: Easy
Total Time Needed: 15 minutes (including preparation and assembly time)
Nutrition Information per Serving:
Calories: 350 kcal
Carbohydrates: 57 g
Protein: 10 g
Fat: 15 g (of which Saturated Fat is 2 g, Trans Fat is 0 g, Polyunsaturated Fat is 8 g, Monounsaturated Fat is 4 g)
Fiber: 5 g
Sugar: 12 g
Sodium: 100 mg
Potassium: 350 mg
Vitamin A: 5% DV
Vitamin C: 10% DV
Calcium: 20% DV
Iron: 3% DV
Steps
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1
Done
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For the porridge base: Combine the oats, water, and salt in a medium saucepan over medium heat. Whisk well to combine and let cook for about 5 minutes, stirring occasionally until the mixture thickens slightly. |
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2
Done
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Reduce the heat to low and simmer uncovered for another 5-7 minutes, stirring occasionally, until the desired consistency is reached. Remove from heat and set aside. |
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3
Done
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To assemble the bowls: Divide the cooked porridge between two serving bowls. Top each bowl with sliced mango, grated turmeric (if using), and shredded coconut. Gently mix everything together. |
