175g/6oz porridge oats
400ml can low-fat coconut milk
3 tbsp soft light brown sugar
1 tsp ground cinnamon
good grating of nutmeg, plus extra to serve
160ml can coconut cream, plus
shaved toasted coconut, to serve
FOR THE COMPOTE
3 tbsp light brown soft sugar
3 oranges, peeled and sliced
250g/9oz fresh or frozen cranberries
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 it’s thick and creamy – add a splash more milk if you like it thinner.
Meanwhile, prepare the compote. 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.
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.