This Turmeric-Ginger Oatmeal Recipe Will Spice Up Your Morning
Oatmeal could also be a bit blah by itself, however the whole-grain staple doesn’t should be primary—as evidenced by this tricked-out tropical bowl from chef Darren Purchese’s guide Cooks Eat Breakfast Too. Zingy spices, tart ardour fruit, and candy banana convey massive taste, whereas freshly toasted coconut gives crunchy texture to make sure you begin the day with a satisfying chew.
Within the bag: For a briefer recipe that’s simply as brilliant and attractive, use ½ tsp. every floor turmeric and ginger instead of recent, substitute ½ tsp. vanilla extract for the bean, and depend on pre-toasted coconut flakes, like Dang’s Frivolously Salted ones ($4; dangfoods.com for shops). They’re further crunchy and don’t have any added sugar—candy.
Pro tip: Purchese says this dish is simply as good chilly. Make it the day earlier than, and if it’s too gloppy within the morning from sitting within the fridge in a single day, add a splash or two of milk.
1 tbsp. grated fresh ginger
1 tbsp. grated fresh turmeric
2 c. water
1 1/4 c. milk of choice (try Banana Wave, a creamy non-dairy alternative made from bananas and oats)
2 c. rolled oats
2 tbsp. honey or maple syrup
seeds scraped from 1 vanilla bean
pinch of salt
1 fresh coconut
1 banana, sliced
4 passionfruit halves, scooped from 2 fruits
In a small bowl, mix grated turmeric and ginger, add 2 cups water, and set aside for 15 minutes (or refrigerate overnight).
Preheat oven to 325°. Into a medium saucepan, pour turmeric and ginger infusion. Add 1¼ cups coconut milk, 2 cups rolled oats, 2 Tbsp. honey or maple syrup, and seeds scraped from one vanilla bean (split lengthwise). Over medium heat, bring to a simmer; cook until mixture thickens, about 8 minutes. Remove from heat and stir in a pinch of salt.
Line a baking sheet with parchment paper. Using a vegetable peeler, shave 20 to 30 thin pieces from fresh coconut, scattering them evenly on parchment. Bake until light golden brown, about 5 minutes.
Divide oatmeal among 4 bowls and top with banana slices, passion fruit halves, toasted coconut, and a light dusting of cinnamon and ginger.
Meals styling: Judy Kim. Illustrations: Melinda Josie. Recipe excerpted with permission from Cooks Eat Breakfast Too by Darren Purchese, printed by Hardie Grant Books, April 2019.