I admit I’ve become obsessed with Christmas recipes, but how can one resist the seductive aromas of Christmas spices and the flavours that reminisce ofi mpatience to decorate the tree as a child, to take the melomakarona out of the oven and to open the Christmas gifts under the tree? Can you wrap all these memories around a breakfast dish? Yes! You just have to try this oatmeal cooked in coconut milk flavoured with cinnamon, cloves , star anise and bay leaves.The secret is to simmer all spices in coconut milk for 15minutes and then addeither buckwheat or oats and let them boil to absorb all the flavours of the milk. I accompanied it with pomegranate seeds, of which we have plenty this season, and almond butter but banana or almonds would go equally nicely.
Ingredients (for 1 person)
– 1 cup of coconut milk
– 4 spoons of buckwheat flakes or oats
– 2 cinnamon sticks
– 1 star anise
– 3 cloves
– 1 bay leaf
Some ground cinnamon, pomegranate seeds and almond butter for garnish
Preparation
– Boil the milk together with the cinnamon sticks, anise, carnation and bayleaf for about 15minutes.
– Remove the spices with a ladle and pour the buckwheat or oats in it and let them boil for another 5-10 minutes
– Garnish with pomegranate and almond butter or a sliced banana and almond flakes.