Porridge with lime and coconut sugar topping

Name: Porridge with lime and coconut sugar topping recipe
Yield: 12
Ingredients: 20g unsalted butter, softened, to grease; 2 cups (365g) steel-cut oats; 2 cups (500ml) Jersey cow milk (substitute good-quality milk), plus extra warmed to serve; 2 tbs fine semolina; 1/2 cup (50g) barley bran (from health food shops); 1/2 cup (125ml) maple syrup; Shredded zest of 2 limes; 1 cup (70g) toasted coconut flakes; 2tbs panella sugar (from health food shops - substitute brown sugar)

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Slow-cooked jersey milk porridge with lime and coconut sugar topping

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by Charlotte Binns-McDonald

Jul 25, 2018

Add this zesty lime topping to your porridge for a fruity tang. This recipe makes 1 cup of lime and sugar coconut topping.

Slow-cooked jersey milk porridge

20g unsalted butter, softened, to grease
2 cups (365g) steel-cut oats
2 cups (500ml) Jersey cow milk (substitute good-quality milk), plus extra warmed to serve
2 tbs fine semolina
1/2 cup (50g) barley bran (from health food shops)
1/2 cup (125ml) maple syrup

Lime and coconut sugar topping

Shredded zest of 2 limes
1 cup (70g) toasted coconut flakes
2tbs panella sugar (from health food shops - substitute brown sugar)

Method

1.

Preheat oven to 150°C. Grease a large ovenproof saucepan with a fitted lid.
2.

Add oats, milk, semolina, bran, maple syrup, 11/2 tsp salt flakes and 6 cups (1.5L) water. Cover and bake, stirring halfway, for 2 hours 30 minutes or until oats are softened and most of the liquid has been absorbed (stir through extra warm water or milk to reach desired consistency).
3.

Divide among serving bowls and top with extra warmed milk and topping of your choice. (If making ahead, transfer to an airtight container/containers, cover surface directly with baking paper and chill for up to 1 week. To reheat, transfer porridge to a microwave-safe bowl, stir through 1/3 cup (80ml) water and microwave on high for 2 minutes or until warmed. Top with extra warmed milk and your chosen topping to serve.)
4.

For the topping, combine shredded zest of 2 limes, 1 cup (70g) toasted coconut flakes and 2 tbs panella sugar (from health food shops – substitute brown sugar) in an airtight container. Topping can be stored at room temperature for up to 1 week.