By: Recipe by My Market Kitchen
This dish looks and tastes like art, a decadent but indulgent breakfast for you this weekend
Ingredients
- 1 1/2 cups Whole oats
- 3 cups Coconut water
- 1 cup Coconut cream
- 2 stalks Rhubarb, chopped
- 2 Apples, peeled and cored
- 1 cup Raspberries, fresh or frozen
- 1 cup Strawberries, sliced
- 1 Orange, zest and juice
- 3 tablespoons Pure maple syrup
- 1 Cinnamon stick
- 1 cup Selection fresh seasonal fruit, sliced
Directions
Place oats into a bowl and cover with water. Place in the refrigerator to
soak overnight.
Place rhubarb, apples, raspberries, strawberries, orange zest, orange juice,
maple syrup and cinnamon stick into a saucepan. Add 1/3 cup water and
mix together well. Place over medium heat and bring to the boil. Simmer for
15-20 minutes or until fruit is cooked and mixture has reduced slightly.
Remove cinnamon stick, and stir through rose water.
Drain oats and place in a large saucepan. Add coconut water and place
over medium heat. Bring to a simmer, stirring constantly. Cook until smooth
and creamy. Remove from heat and stir through coconut cream.
To serve, spoon porridge into serving bowls. Top with stewed fruit. Garnish
with fresh fruit slices. Serve warm.
