porridge with orange & toasted coconut

By 23. March 2013 From my kitchen

a saturday morning kind of brekkie. healthy (i really feel a little detox wouldn’t hurt…) but still filling and sweeeet! perfect satisfaction. and now, on to some diy paint job and flea market hunt…! xo

porridge with orange & toasted coconut

1 cup rolled oats
2 cups water (yes, i started to add only water, and i like it…)
1 pinch salt
1 pinch cinnamon
1 orange, filled (with a very sharp knife, ahem)
1/2 cup coconut flakes
1 tbsp. almond butter

toast the oats for a few minutes in a saucepan over high heat, make sure you don’t burn them. the toasting gives them a welcome nutty taste. add the water, salt and cinnamon and stir well and cook until boiling. then remove from the heat, cover the lid and let sit for 10 to 15 minutes. in the meantime toast the coconut flakes in a pan (without any oil, or they’ll burn) for a minute or so, until a nutty taste develops and they’re slightly golden brown looking. make sure you shake the pan occasionally so they, too, won’t burn. fillet the orange by first trimming off a bit of the bottom and the top so it will ‘sit’ on your cutting board. then cut down the sides from top to bottom, one slice by one, to cut off the skin. try to remove all the white without cutting off too much of the orange (challenge of the morning! i love cutting oranges, it’s so meditative). then take the orange in your hand and with a smalle knife, cut left and right of each slice / fillet to extract it. when done, give the remaining orange skins a good squeeze – catch the juice in a bowl. add the almond butter to the porridge. top with the fresh orange juice and zest and top with some toasted coconut flakes. and you’re ready to go! have a good day.


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