Coconut chai porridge with caramelised mango and banana

Grabbing second place at the Rude Health Porridge Championships 2018 were Sainsbury’s Magazine with their mouth boggling, coco-nutty concoction: coconut chai porridge with caramelised mango and banana. 

Recipe by Tamsin Burnett-Hall (Sainsbury’s Magazine)


Recipe

For the maple nut crunch

20g cashews  

20g skin-on almonds, roughly chopped 

10g pumpkin seeds 

½ tbsp. maple syrup 

½ tsp granulated or coconut sugar 

25g dried berries and fruits (e.g. cranberries, golden sultanas, raisins)

For the coconut chai porridge 

140g sprouted porridge oats or daily oats 

200ml coconut milk 

300ml water 

1 cinnamon stick 

6 whole cloves 

8 cardamom pods, seeds ground 

2 tbsp granulated or coconut sugar

For the turmeric yogurt 

A pinch of ground turmeric 

½ tbsp. maple syrup 

75g dairy-free coconut yogurt (or Greek-style yogurt if not DF)

 

To serve 

½ tbsp. coconut oil (or butter) 

½ tbsp. granulated or coconut sugar 

2 small bananas (quite firm) 

½ a mango, diced 

3 cardamom pods, seeds ground 

A handful of blueberries 

A few coconut flakes, toasted if you wish

 


Method

  1. Preheat the oven to 180C, fan 160C, gas 4. Mix the cashews, almonds and pumpkin seeds with the maple syrup, sugar and a pinch of salt. Spread out on a lined baking tray and toast in the oven for 6 minutes until golden. Remove from the oven, stir in the dried berries and fruit and leave to cool and crisp up.  
  2. Mix the oats, coconut milk, water and spices together (don’t add the sugar yet). Leave to soak. In a small bowl, mix the turmeric with the maple syrup, then stir in the yogurt and set aside. 
  3. When ready to cook, bring to a simmer, adding a small pinch of salt, and cook for about 12 minutes until tender and thickened. Sweeten with the sugar and scoop out the whole spices.  
  4. While the oats are cooking, heat the coconut oil and sugar in a nonstick frying pan until melted. Halve the bananas lengthways and add to the hot pan, along with the mango. Fry for 1-2 minutes until caramelised. Sprinkle in the ground cardamom and toss to coat, pulling the pan off the heat.  
  5. Divide the porridge between 2 bowls and spoon the turmeric yogurt on top. Add the caramelised bananas and mango, scatter on the nut crunch topping, blueberries and coconut to serve