Irish Oats with fresh berries and coconut cream
How many ways can you make a bowl of oatmeal? To me, the possibilities are endless. This rich version is not an everyday oatmeal but a nice one for a special morning when you want something hearty and fun. I am on my way to a broadcast of Swans Lake from the Royal Ballet of London (they broadcast performances to local theatres worldwide, thankfully) and from there to a cooking class at the one and only Mission Hill winery here in the Okanagan. A long day ahead requires a filling breakfast so here it is.
I cooked the oatmeal until it was almost done, then added the fresh berries (I had raspberries and blackberries), a drizzle of honey and a little coconut cream to make it rich and silky. To serve: a few crushed nuts, more berry and a drizzle of coconut cream.
4 cups water
A pinch of salt
1 cup Irish steel cut oats
1 cup fresh berries
A drizzle of honey
1/2 cup coconut cream (yes, sorry, coconut water would work)
1/4 cup crushed nuts of any kind you like
additional coconut cream for serving
Additional fresh berries
Bring the water to a boil, add salt and oats, lower heat to a simmer and cook, stirring now and then.
Half way through the cooking add the berries, honey and coconut milk and continue cooking, stirring as necessary, until done.
Spoon into bowls, sprinkle with the nuts and berries and drizzle a little coconut cream on the side of the bowl.