175 g porridge oats
700 ml milk
400 ml can low-fat coconut milk
2 ¼ tbsp soft light brown sugar
1 tsp ground cinnamon
1 good grating whole nutmeg, plus extra to serve
160 ml can coconut cream, plus shaved toasted coconut, to serve
For the compote
2 tbsp light brown soft sugar
3 oranges, peeled and sliced
250 g 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 1 1/2 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.