Miso Maple Coconut Oats
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Miso Maple Coconut Oats
Recipe by Magdalena Roze
Serves 2 (and a little extra for seconds)
Ingredients
90 g (1 cup) oats
250 ml (1 cup) coconut milk, plus extra (optional)
1 heaped tablespoon white miso paste
1 tablespoon maple syrup, plus extra for drizzling
1 apple, skin on, cored and grated
30 g (¼ cup) pecans, chopped
1 tablespoon shredded coconut, toasted
Method
Place the oats, coconut milk and 250 ml (1 cup) of water in a saucepan over medium heat. Bring to the boil, then reduce the heat and simmer for 4–5 minutes, stirring occasionally. After a minute or so, stir in the miso and maple syrup. Continue to simmer over low heat, stirring often, until the liquid has been absorbed. To make it nice and creamy, you can add an extra ¼ cup of water or coconut milk and simmer for a further 1 minute.
Remove the porridge from the heat, cover and allow it to sit for a couple of minutes. Give it another stir and taste, adding a little more miso or maple syrup, if desired.
To serve, divide between bowls and top with the grated apple, chopped pecans, shredded coconut and a little drizzle of maple syrup. You can reheat any leftovers on the stove with a little water or coconut milk.
