YIELD: Makes 6 servings
can of coconut milk
milk of choice (almond, soy, etc.)
pinch of salt
seeds removed, cut into small pieces
In a small bowl, mix the curry powder and 2 T of the honey together and set aside.
In a medium saucepan, bring coconut milk, water, milk, remaining 2 T honey and salt to a gentle boil over medium-low heat.
Stir in oats. Simmer on low heat and stir occasionally for about 10 minutes. Oats should be soft and porridge should look cohesive and silky.
Eating it hot: scoop into 6 bowls and evenly distribute on top the cut dates, toasted coconut and a drizzle of curried honey.
Eating it cold: scoop into a heat-proof container and place into the fridge. If you remove it from the fridge and it's firm, add more oat milk, or milk of choice, and stir to loosen. Scoop into bowls and evenly distribute on top of the cut dates, toasted coconut and a drizzle of curried honey.
Recipe courtesy of Chef Jessica Koslow, made for the National Honey Board
You can make this recipe gluten-free by using gluten-free oats.
Chef Jessica recommends using Oat Milk for your milk of choice.