The use of spelt and buckwheat give this oatmeal (porridge) a great texture. Oats and coconut are a fantastic combination and the caramelised pineapple makes for a very special breakfast.
- 45 g (1½ oz/½ cup) rolled (traditional/porridge) oats
- 45 g (1½ oz/½ cup) rolled spelt flakes
- 50 g (13⁄4 oz/¼ cup) unhulled buckwheat
- 2 tbsp shredded coconut
- 160 ml (5½ oz/⅔ cup) drinking coconut milk
- pinch of sea salt flakes
- 20 g (¾ oz) butter
- 2 tbsp coconut sugar
- 6 thin slices fresh pineapple, skin removed and halved
- coconut cream or coconut yoghurt
- toasted flaked coconut
- drinking coconut milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the oats, spelt, buckwheat, coconut and coconut milk with 625 ml (21 oz/2½ cups) water and a pinch of salt in a heavy-based saucepan. Cook, stirring occasionally, over medium heat for about 5 minutes until the mixture comes to the boil. Reduce the heat to low and simmer for 6–8 minutes, stirring occasionally, until thickened. The spelt and buckwheat will retain a little bit more texture than the oats. If necessary, thin with a little hot water to reach the consistency you like.
Meanwhile, for the caramelised pineapple, heat the butter and coconut sugar in a heavy-based frying pan over medium heat. Cook, stirring until the sugar is dissolved. Add the pineapple and cook, turning occasionally, for 3–4 minutes or until lightly caramelised.
Serve the oatmeal (porridge) into bowls and top with the caramelised pineapple, coconut cream and coconut. Drizzle with a little of the syrup from the pineapple and add a splash of coconut milk.
• To make dairy free and vegan, use coconut oil instead of butter.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.