We will be eating our Christmas porridge bowl on repeat over the Christmas season.
Creamy jumbo Irish oats slowly cooked in our slow cooker and topped with Cranberry and Orange Compote, Bean and Goose Dark Chocolate, Cream and Irish Whiskey. Delicious.
Christmas Porridge Bowl
Bean and Goose Chocolate
8
15 minutes
120 minutes
Breakfast
Our favourite porridge bowl recipe
Ingredients
- 2 cups of Irish Jumbo Oats
- 4 cups of milk (or half milk & half water)
- 1 tsp of mixed spice or sweet cinnamon
- Pinch of salt
Cranberry and Orange Compote
- 340g fresh or frozen cranberries
- 120g pure maple syrup
- Zest of 1 medium orange
- Juice of 1 medium orange
- 1/4 teaspoon ground cinnamon (optional)
- A dash of port (optional)
Topping for each person
- 30g of Bean and Goose Hot Chocolate
- A pour of single cream
- A splash of Irish whiskey
- A grating of orange zest
Directions
Add oats, milk, sweet cinnamon & a pinch of salt to your slow cooker bowl.
Put the slow cooker on a low setting and cook for 2 hrs. Keep an eye and stir as the edges darken. Add more milk and or water as needed.
Cranberry and Orange Compote
- Place the cranberries in a colander and rinse with cold water.
Combine the cranberries, maple syrup, orange zest, and juice in a medium saucepan.
Bring to a boil over medium-high heat, then lower the heat to low and simmer, stirring occasionally, until the cranberries have broken down and thickened into a compote, about 15-20 minutes. The cranberries will pop. The compote will continue to thicken as it cools.
Remove the cranberry sauce from the heat and stir in the cinnamon or port.
Let cool completely at room temperature.
To Serve
- Ladle porridge into your bowls, add spoonfuls of compote, some Bean and Goose dark chocolate, pour over some single cream and a splash of Irish Whiskey.