Four-grain coconut porridge with autumnal fruit

Name: Four-grain coconut porridge with autumnal fruit
Total time: 25 min
Yield: 4
Ingredients: 200 g porridge mix (see below); 350 ml unsweetened coconut milk; 1 orange; 1 vanilla pod; 2 pears; 1 handful of blackberries; 1 tablespoon hazelnuts; 1 tablespoon chia seeds; runny honey for drizzling; 200 g large porridge oats; 100 g oat bran; 100 g oatmeal; 100 g quinoa

“This is the most delicious porridge, and it’s very good for you, too. You won’t need all the porridge mix for this, but it’s a good idea to make a larger batch and keep the rest for another morning – either for another batch of this coconut porridge, or to mix it up with your favourite fruit and nut combos. ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Jamie Magazine Fruit Breakfast

Nutrition per serving

Calories 300 15%
Fat 11.2g 16%
Saturates 5g 25%
Sugars 11g 12%
Salt 0g 0%
Protein 7.5g 15%
Carbs 42.4g 16%
Fibre 6g -

Of an adult's reference intake

Jamie Magazine

By Ginny Rolfe

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Ingredients

200 g porridge mix (see below)
350 ml unsweetened coconut milk
1 orange
1 vanilla pod
2 pears
1 handful of blackberries
1 tablespoon hazelnuts
1 tablespoon chia seeds
runny honey , for drizzling
FOUR-GRAIN PORRIDGE MIX
200 g large porridge oats
100 g oat bran
100 g oatmeal
100 g quinoa

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Jamie Magazine

By Ginny Rolfe

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Method

First make your porridge mix. Combine all the ingredients together in an airtight container and use as much mix as needed.
Place 200g of the porridge mix in a medium saucepan. Add the coconut milk, 700ml of boiling water and the orange zest. Halve the vanilla pod lengthways, scrape out the seeds, then add both the pod and seeds to the pan.
Cook over a medium heat for about 20 minutes, until the mixture has thickened and is creamy, stirring continuously.
Coarsely grate the pears into a bowl (or grate one and finely slice the second into thin matchsticks to add some texture), then slice and gently toss in the blackberries.
Toast the hazelnuts in a dry frying pan over a medium heat, then finely chop.
Remove the vanilla pod from the pan. Serve the porridge in bowls, topped with the fruit, chia seeds, hazelnuts and a drizzle of honey.