I actually made this recipe a little while back, I think even in 2016, to which I forgot about it until recently. For those that follow me, on here and my business (Dust Foods), will know that I’m going through some changes, some very exciting ones at that, with the ol’ biz.. lots of events, catering and markets type sitchu’s going orrrrrrn. Thus, my expansion or development of savoury recipes. I don’t know if that makes sense, but what I’m basically saying is, I’ve been planning menus, testing recipes, most of which are savoury. Don’t get me wrong, I am a sweet breakfast bowl kinda gal most days, but having the option is just win win, right?Savoury porridge may sound a little off putting, but think of it as more of a risotto or creamy rice dish, with some salt n’ spices thrown in plus, those all important greens, jazzed up with a little garlic or paprika. To be honest, this recipe is good for any time of the day. It’s quicker than making a risotto (which doesn’t take long anyway), as it is literally is a 10 minute porridge situation. You can jazz it up how you like, but the coconut peanut butter is a reeeal great addition friends, plus again, simple as anything to make. Don’t be fooled.I mentioned in my previous post about a little change in my diet, working with different amounts of different nutrient groups.. i.e more fats, protein, less fructose (fruit + veg). It sounds complicated, it’s not and has actually allowed me to explore a little more in the kitchen. Perhaps it also has something to do with the lighter evenings, but I find it gets to 4pm, actually that’s a huge lie, 10am, and I’m already plotting my dinner before the day has barely begun. It’s like this surge of creativity comes over me, the want for fresh and tasty dishes that are simple yet still full of goodness. I’ve had this vision since I was a kid, of one day having my own cafe. It’s still there, simmering away in the back of my mind, to which I dream of having live demo events, perhaps even a show. Every time I set foot in the kitchen, chef brain on, it’s almost like that is happening. You know, almost as if I am performing to an audience and the end dish has to look and taste great. Don’t get me wrong, I make a lot of mistakes in the kitchen (well, plus everywhere else), but in order to make something better, taste or look, you have to make those mistakes. It’s like anything, practice practice, practice and it almost makes perfect. I say almost perfect because, well, let’s face it, what is perfect. We are constantly competing with anything and everything around us, so really, there will always be something that we feel we can improve on. When we get there, something else crops up. I guess that’s a whole other topic, the ideal, the perfectionism.. anywho, back to those savoury oats. I have made this for myself a few times, but also twice for others, thus the recipe being for one. BUT, don’t you worry my friends, you can literally double the recipe, triple, etc etc and it’s pretty much the same, you know, just like porridge. Plus the nut butter will last you days.. unless you eat it out of the jar on a spoon, no biggy. Simples.
What you’ll need: Serves 1
50g or 1/2 cup rolled oats soaked (if you want these extra creamy, soak in 1 cup of water for at least 10 minutes)
120ml low salt veggie stock (I used Kallo)
Pinch of salt + pepper
Coconut + peanut butter: Makes around 300g
250g peanuts – roasted (I prefer it with the skins off, as I find them a little bitter, but I’ll leave that up to you)
50g desiccated coconut
To top: These aren’t all necessary, but definitely appropriate
A few kale stems – go wild if you want more
1 small garlic clove
1/2 tbsp soy sauce
1 tbsp coconut milk – from a can or carton, they do the same job
1 spring onion – thinly sliced
Black sesame seeds
1 tbsp coconut + peanut butter
Toasted peanuts (or any other nut of choice)
What to do:
1. Make your nut butter first. Place the peanuts – blanched or shells on, in the oven (pre-heated to 190 degrees celsius) to roast for around 8-10 minutes. These make take a tad less, or a tad more, but they can burn easily, so do watch out. Allow to cool.
2. Once the nuts have cooled, place in a high speed blender and begin to blitz. This can take anywhere from 5 minutes to 10, depending on your blender, to get to a nut butter consistency. You may also need to scrape down the sides.
3. Once the nut butter starts to form, add the desiccated coconut. Continue to blend until your ideal nut butter texture.
4. To make the porridge, simply place the oats and stock into a small pan. Bring to a boil, then allow to simmer on a low heat for another 5 minutes, stirring occasional.
5. Whilst your oats are simmering, sauté the kale in a little water and garlic until it has wilted.
6. To serve, pour the oats into a bowl. Add the soy sauce and coconut milk first. Then build the bowl by adding the kale, nut butter, spring onions, chilli flakes, dried cranberries, seeds + nuts.
Notes. I did actually add some Orange & Cranberry Dust Granola to this particular one which sounds a little odd, but myself and my papa were pleasantly surprised.