I am addicted to this creamy spiced coconut turmeric porridge at the moment.
So nicely thick with a beautiful flavour from turmeric and cinnamon, sweetness from the raisins and the crunch from shredded coconut and pecan nuts.
Makes: 2 portions
Preparation time: 15 minutes
– 1 cup gluten-free rolled oats
– 2 cups coconut milk
– 1/3 cup raisins
– 1/3 cup pecan nuts, chopped
– 1 tbsp shredded coconut
– 1 tbsp turmeric
– 1 tbsp coconut sugar (optional)
– 1 tsp chia seeds
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– pinch of sea salt
In a mixing bowl mix together rolled oats, raisins, shredded coconut, turmeric, cinnamon, nutmeg, chia seeds, coconut sugar and salt until well combined.
Put the oat mixture into a saucepan and add coconut milk. Bring to the boil.
Reduce the heat to a medium heat and simmer for about 5 to 7 minutes, stirring occasionally. Add more water or coconut milk if too thick.
Once cooked, remove from the stove and allow to cool. To serve, top with chopped pecan nuts.