Fresh Mango Oatmeal Congee

    Servings: 12
    PREP TIME: |Cook Time:
    Recipe Categories: Breakfast, Main Dish, Foodservice


    Oatmeal Porridge
    Yield: 9 cups
    3 cups old fashioned rolled oats
    10 cups low-sodium vegetable broth
    2 tablespoons reduced-sodium soy sauce
    2 cups, white mushrooms, thin slice
    2 tablespoons lime juice

    Ginger Turmeric Granola
    Yield: 5 cups
    2-½ cups finely shredded unsweetened coconut
    1-¼ cups raw pumpkin seeds
    1 cup raw sunflower seeds
    ¼ cup coconut oil, melted
    ½ tablespoon pure vanilla extract
    1-2 tablespoons honey
    Sea salt to taste
    1 tablespoon ground cinnamon
    ½ teaspoon ground ginger
    ¼ teaspoon + pinch ground turmeric


    Oatmeal Porridge
    Add the oats, broth, and soy sauce to a saucepan over high heat. Bring to a boil, and then reduce to a simmer until the oatmeal is tender, about 10 minutes. Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.

    Ginger Turmeric Granola
    Preheat oven to 325°F. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet. In a bowl, mix together the coconut oil, vanilla, raw honey, sea salt and spices. Pour oil and spice mixture over the coconut and seeds. Stir well to coat. Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark! Cool completely and store in airtight container.

    Serving Suggestions

    Assembly, per serving: Spoon ¾ cup hot Oatmeal Porridge into a bowl. Top with 1 poached egg, 3 tablespoons diced mango, 1 teaspoon pork sung, ½ teaspoon green onion, 3 slices Fresno chili, and 1 Tablespoon Ginger Turmeric Granola.

    Source: Chef Dave Woolley, CD Culinary
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