Year round, porridge is my preferred way to start my day. I have recently got back into the habit of using my mini slow cooker to cook oats overnight. I love waking up knowing that creamy porridge is waiting for me and ready to be topped with whatever I might be craving that morning. It’s all about the simple pleasures in life, right!?

I’ve been making variations of this recipe for some time now, and figured it’s time to share the love. Typically I cook my oats in water, however, this recipe is slightly indulgent and particularly creamy while the oats are slow cooked overnight in coconut milk. Yes – it’s amazing! Of course, you can decrease the amount of coconut milk used or swap it with another milk option or water.

Turmeric, ginger and cinnamon have wonderful warming qualities, perfect during this last stretch of cold Winter mornings. I love topping this spicy and honey sweetened bowl with persimmons. I must admit, it was only last year that I tried my first persimmon and I couldn’t believe I had missed out on this amazing fruit all these years. There are two varieties of persimmons; Hachiya (acorn or oblong shaped) and Fuyu (tomato shaped). While both varieties are delicious, Hachiyas must be eaten when they are very ripe or else the flavour will be chalky or bitter (I have naively made this mistake). Fuyus can be enjoyed regardless of their ripeness. I adore the combination of sweet persimmons with juicy pomegranate seeds. Because I couldn’t stop there with my porridge bowl toppings, I went ahead and added banana slices, dried coconut flakes and bee pollen as well. Modify these toppings as you wish!

I hope you are inspired to start your day with this bowl of comforting goodness. Your toppings can run the gamut from hearty and healthy to delightful and decadent.

Ciao,

Sarah

Warming Ginger, Turmeric & Honey Porridge with Persimmons

Makes approximately 3.5-4 cups (serving ~ 1 cup)

INGREDIENTS

Porridge
1 cup steel cut oats
1 can (400 ml) coconut milk (or nut milk)
1 1/2 cups water
1 tsp fresh ginger, finely grated
1/2 tsp cinnamon
pinch of sea salt
1 ripe banana, finely chopped
1/2 tbsp honey (adjust to taste)
2 tsp turmeric powder (or 1 tsp freshly grated)

Suggested (optional) toppings
Sliced persimmon
Pomegranate seeds
Sliced banana
Dried coconut flakes
Bee pollen
Extra splash of milk

INSTRUCTIONS

If using slow cooker:
1. Place oats, milk, water, ginger, cinnamon and salt in slow cooker. Turn rice cooker to low heat to cook overnight.
2. The next morning, stir in turmeric powder and honey.
3. To serve, ladle approximately 1 cup of porridge into a bowl and top with the suggested toppings or toppings of your preference. Add a splash of milk if you like.

If cooking over stovetop:
1. Add all the ingredients to a pot. Bring liquid to a boil, cover, and simmer until desired consistency is reached; approximately 20-30 minutes. If using whole rolled oats cooking time will be about 10-15 minutes. For more intact oats use less water and for creamier oats increase the amount of liquid (water or milk) gradually.