Ever since I changed my diet a couple of years ago, I suddenly started to pay attention to things I had never given a thought to before. I began noticing so many real, whole ingredients and plants and started listening more to my body and my emotions.
Something that has quite an impact on me is the changing of seasons. It usually is a very fluid and quiet change, slowly happening over time. Right now, as we are approaching the long months of winter, I notice myself getting more grounded again. The months of summer, filled with crazy travelling and socializing have come to an end and I enjoy spending time inside, listening to audiobooks while cooking in the kitchen or making my apartment all cozy.
Another thing I have noticed is that I cannot get enough of green juices. I see it as a sign to stock up on green vegetables so that I can stop paying a ridiculous amount of money for bottled green juice again.
With the seasons, the food I cook and eat changes. I have now swapped my beloved berries for apples, plums and pears, and at night the smells of soups and stews fills my flat. I absolutely love this time of year and I feel incredibly inspired and motivated.
As we are approaching winter, I have happily found my way back to porridge/oatmeal. Barely a day goes by when I don’t heat up some oats and top them with whatever fruits and spices I have left in the fridge. This coconut porridge is one I very frequently make and love. And since it’s delicious in many ways, I have created two versions of this porridge:
One way is to simply add coconut milk to your oats, as it gives the porridge a delicious and coconutty twist and makes it extra creamy. The second option is to add some coconut flour as well. I only started experimenting with coconut flour a couple of months ago, and so far really like it. The coconut flour gives the porridge an extra interesting flavour and thickens it up a bit more, giving it a similar texture similar to that of semolina pudding.
Coconut Porridge with Plum Compote Recipe
- Prep Time: 10 minutes
- Servings: 2
80g / 1 cup rolled oats
200ml coconut milk
250ml plant milk (oat, hazelnut, almond, or rice milk)
optional: 40g coconut flour + 200ml plant milk
½ tsp cinnamon
½ tsp dried vanilla
a pinch of salt
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp water
1 tbsp pistachios
- Wash the plums and cut them into halves. In a saucepan, heat the coconut oil, maple syrup and water with the plum halves and let it all simmer for 5 to 10 minutes. The longer they cook, the softer and smoother the plums will get. Add a little more water, in case all fluids are absorbed too early.
- While the plums are cooking, place the oats, coconut milk, plant milk, spices and salt in a small pot and bring it all to a simmer on medium heat. Stir the mixture and let it cook for about 5 to 10 minutes. If you want to add coconut flour, stir it in with the extra plant milk. When the oats have absorbed the fluids and the porridge has thickened, take it off the stove top.
- Serve the oatmeal in bowls, top it with the plum compote and sprinkle it with pistachios. Enjoy!