Coconut Oat Porridge with Rhubarb Compote, Strawberries and Pistachios
Today, I'd like to introduce you to a fast, healthy and delicious breakfast - coconut oat porridge. It is rich, comforting, even dairy and gluten-free! In today's recipe, I used rhubarb compote, strawberries and pistachio as topping. But in fact, you can add almost any kind of fruit compote, fresh fruit and nut as topping to this porridge. It is a perfect way to kick off the day!
What you'll need:
1 cup of gluten-free rolled oats
1 cup of coconut milk (if you like more creamy, then add 1.5 cup of coconut milk and reduce the water account to 1/2 cup)
1 cup of water
1/2 tsp vanilla essence
2 tsp peeled pistachios, roughly chopped
2-3 fresh strawberries, thinly sliced
Rhubarb Compote (recipe see below)
2 tbsp Agave syrup (for those who have sweet tooth, optional)
How it's made:
1. Put oats to a small saucepan, add water, coconut milk and vanilla. Cook over low or medium heat, gently stir from time to time. Cook until the liquid is fully absorbed (around 3-5 mins) and the oats are thick and soft. Remove the saucepan from the heat, stir the porridge again and divide it to the serving bowls. You can add more coconut milk or water to adjust the thickness of the porridge.
2. Add rhubarb compote, strawberry slices, and finally chopped pistachios (and Agave syrup). And serve!
Rhubarb Compote (make 2)
500 g rhubarb, chopped into 1/2 cm pieces
4 tbsp Agave syrup ( can also add or reduce one tbsp according to your taste)
Put rhubarb pieces and Agave syrup in a small saucepan and cover the lid. Bring the mixture to boil over a medium low heat. Simmer for about 5 mins, then remove the saucepan from the heat to cool.