Spiced coconut porridge with cranberry & orange compote

Vegetarian
Gluten Free
Health score
14%
Spiced coconut porridge with cranberry & orange compote
25 min.
4
499kcal

Suggestions


If you're looking for a delightful way to start your day, our Spiced Coconut Porridge with Cranberry & Orange Compote is the perfect choice! Imagine a warm bowl of creamy porridge that embraces the tropical essence of coconut, accompanied by a vibrant compote that bursts with zesty oranges and tart cranberries. This vegetarian and gluten-free recipe is not only delicious but also incredibly wholesome, making it an ideal dish for brunch or a leisurely breakfast.

The combination of spices like cinnamon and nutmeg adds a comforting warmth that will awaken your senses and set a peaceful tone for your day. Meanwhile, the rich, luscious texture of the coconut milk and cream makes each spoonful feel indulgent, while still being mindful of your dietary needs.

With a preparation time of just 25 minutes, this dish is both quick and easy to whip up, perfect for busy mornings or lazy weekends alike. Serve it topped with shaved toasted coconut for a delightful crunch and an extra grating of nutmeg for that aromatic finish. This beautifully balanced meal is sure to please both your palate and your nutritional goals, bringing joy and energy to your morning routine!

Ingredients

  • 175 oatmeal 
  • 700 ml milk 
  • 400 ml lite coconut milk low-fat canned
  • tbsp brown sugar light soft
  • tsp ground cinnamon 
  • servings nutmeg good
  • 160 ml full fat coconut cream shaved toasted canned
  • tbsp brown sugar light soft
  •  cranberry-orange relish peeled sliced
  • 250 cranberries fresh

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until its thick and creamy add a splash more milk if you like it thinner.
  2. Meanwhile, prepare the compote.
  3. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
  4. To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.

Nutrition Facts

Calories499kcal
Protein7.7%
Fat47.5%
Carbs44.8%

Properties

Glycemic Index
65.25
Glycemic Load
12.62
Inflammation Score
-7
Nutrition Score
18.871304491292%

Flavonoids

Cyanidin
29.02mg
Delphinidin
4.79mg
Malvidin
0.28mg
Pelargonidin
0.2mg
Peonidin
30.73mg
Catechin
0.24mg
Epigallocatechin
0.46mg
Epicatechin
2.73mg
Epigallocatechin 3-gallate
0.61mg
Hesperetin
26.77mg
Naringenin
15.05mg
Luteolin
0.19mg
Kaempferol
0.2mg
Myricetin
4.29mg
Quercetin
9.72mg

Nutrients percent of daily need

Calories:499.13kcal
24.96%
Fat:27.08g
41.66%
Saturated Fat:22.14g
138.39%
Carbohydrates:57.45g
19.15%
Net Carbohydrates:50.45g
18.34%
Sugar:38.7g
43%
Cholesterol:21.66mg
7.22%
Sodium:149.07mg
6.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.88g
19.76%
Vitamin C:62.24mg
75.44%
Manganese:1.22mg
61.14%
Calcium:299.83mg
29.98%
Phosphorus:291.5mg
29.15%
Fiber:7.01g
28.02%
Potassium:694.8mg
19.85%
Vitamin B2:0.31mg
18.19%
Vitamin B1:0.25mg
16.44%
Vitamin B12:0.97µg
16.24%
Magnesium:64.08mg
16.02%
Copper:0.3mg
14.9%
Vitamin B5:1.37mg
13.71%
Vitamin D:1.99µg
13.24%
Vitamin B6:0.24mg
11.88%
Zinc:1.75mg
11.68%
Vitamin A:554.9IU
11.1%
Folate:43.8µg
10.95%
Iron:1.8mg
10.02%
Selenium:6.61µg
9.45%
Vitamin E:1.14mg
7.61%
Vitamin B3:1.04mg
5.22%
Vitamin K:4µg
3.81%