A few weeks Emily came to Wales for the weekend and we spent Sunday doing all of our favourite things: getting up early, reading recipe books and packing a bag filled with Angel Bakery pastries and a flask of coffee to devour at the top of the Skirrid Fawr.
Emily is a friend I used to see all day, every day – I'm not exaggerating, we worked and (practically) lived together – so times like these are golden, as now we often spend weeks apart. Food is our main common interest, and that's an indicator of a lasting friendship, in my opinion. We had our pastries to look forward to at the top of the mountain but we needed fuel to get us there, so we decided to try Flora Shedden's toasted coconut oats.
Everyone knows porridge is a breakfast that will keep you going til lunch (or elevenses in our case), but adding coconut and toasting the mix elevates it to a whole new level. Why hadn't I thought of this?
Toasting oats is something I now do fairly regularly, but usually on my days off, when I have a little longer to spend on breakfast. A good hour or two is dedicated to setting myself up for the day – whatever it entails – and it is a brilliant form of self care. I recently tried Emily's suggestion: an almond variation of Flora's original recipe and it's just as good, if not better.
Now that autumn is officially here the mornings are only going to get colder, so we may as well embrace it. Fill your favourite mug with your morning drink of choice and enjoy these toasted oats one of two ways; coconut or almond, or both, if you can't decide. Perfect for warming your cockles when, you know, life calls and you have to get out of bed.
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Adapted from Flora Shedden's Toasted Coconut Oats in Gatherings
Serves 2
1 tsp coconut oil
60g rolled oats
25g desiccated coconut
300ml coconut drink (I use Rude Health)
1 tbsp coconut sugar or maple syrup
Pinch sea salt
Melt the coconut oil in a small saucepan on a medium-low heat. Add the oats and coconut and toast until golden (about five minutes). Slowly add the coconut milk and stir until it absorbs completely – as if you are making a risotto. Add a pinch of sea salt and the coconut sugar or maple syrup. Serve in two of your favourite bowls with a handful of blueberries, desiccated coconut and peanut butter.
Toasted Almond Oats
Inspired by Emily from Delaterre Food Writing
Serves 2
1 tsp butter
60g rolled oats
25g ground almonds
300ml oat milk (I use Oatly organic oat drink)
1 tbsp coconut sugar or maple syrup
Melt the butter in a small saucepan on a medium-low heat. Add the oats and the ground almonds and toast until golden (about five minutes). Slowly add the oat milk and stir until it absorbs completely – as if you are making a risotto. Add a pinch of sea salt and the coconut sugar or maple syrup. Serve in two of your favourite bowls with fresh raspberries, almond butter and any other toppings you like.
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