Poppyseed Coconut Porridge
Breakfast is my favourite meal of the day and I could eat porridge every day (and mostly do). I just love to vary with spices, different types of milks, toppings, and sometimes even the grain (e.g. buckwheat porridge for a change). That way it never gets old 🙂 It is such a satisfying meal which keeps me full for many hours. As I sometimes have problems with bloating, this meal is just perfect for my belly. I found warm dishes in general are best to digest for my body and my Vata constitution according to Ayurveda. I will write a separate blogpost with more information about that soon.
This recipe for poppyseed coconut porridge is bursting with flavour. Oats are cooked in coconut milk with poppyseeds and coconut flakes until thick and creamy. I used the thinner version of coconut milk you get in a tetra pack. If you use thick coconut milk out of a can you might need to thin it down with a bit of water. My favourite substitute is vanilla rice milk, which tastes just as good. However, other plantbased milks will work as well. Topped with banana, toasted coconut flakes, stewed blueberries and almond butter it comes together to a bowl of pure comfort food. Not to forget that it is very nourishing and good for you.
I haven’t used poppyseeds for quite a long time and never had them in porridge before. Their smell always reminds me of skiing holidays with my family. When I was a child and we paused for lunch at one of those ski huts, I often had yeast dumplings filled with plum jam, topped with melted butter and poppyseeds. It’s a typical austrian dish. Just heavenly…
What are you using poppyseeds for?
- 1/2 cup oats
- 1 cup coconut milk*
- 2 tbs poppyseeds
- 1 tbs shredded coconut
- 1 tsp chia seeds or flax seeds
- 1/2 banana
- 100g frozen blueberries
- 1 tsp chia seeds
- toasted coconut flakes
- 1 tbs almond butter
- sweetener of choice (optional)**
- Start by adding the frozen blueberries and chia seeds in a pot and slowly heat.
- Let simmer for a few minutes until the mixture thickens. Take from the heat and set aside.
- Add all ingredients for the porridge in a pot and bring to a simmer.
- Reduce the heat and let it cook for about 5 minutes until thick and creamy. Make sure to stir several times in between so that it doesn't burn.
- Meanwhile add coconut flakes to a pan and toast until golden brown. Set aside to cool.
- Transfer porridge to a bowl, add stewed blueberries, banana, coconut flakes and almond butter.
- * I used the thinner version you get in a tetra pack. If you use thick coconut milk out of a can you might need to thin it down with a bit of water. My favourite substitute is vanilla rice milk, which tastes just as good. However, other plantbased milks will work as well.
- ** As the coconut milk has a natural sweetness, I do not add any additional sweetener. Feel free to mix in some maple syrup/coconut sugar/honey.