Ingredients
Fresh Mango Oatmeal Congee
- 9 cups cooked oatmeal porridge (recipe below)
- 3 cups fresh mango
- 12 poached eggs
- 1/4 cup pork sung
- 3/4 cup green onion (green only, cut small)
- 4 Fresno chili (about 36 thin slices)
- 3/4 cup Ginger Turmeric Granola (recipe below)
Oatmeal Porridge
- 3 cups old fashioned rolled oats
- 10 cups low-sodium vegetable broth
- 2 tbs reduced-sodium soy sauce
- 2 cups white mushrooms (thinly slice)
- 2 tbs lime juice
Ginger Turmeric Granola
- 2 1/2 cups finely shredded unsweetened coconut
- 1 1/4 cups raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1/4 cup coconut oil (melted)
- 1/2 tbs pure vanilla extract
- 1-2 tbs honey
- sea salt to taste
- 1 tbs ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp + pinch ground turmeric
Instructions
Oatmeal Porridge
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Add the oats, broth, and soy sauce to a saucepan over high heat and bring to a boil, and then reduce to a simmer until the oatmeal is tender, about 10 minutes.
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Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes.
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Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.
Ginger Turmeric Granola
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Preheat oven to 325°F.
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Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
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In a bowl, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
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Pour oil and spice mixture over the coconut and seeds. Stir well to coat.
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Place in preheated oven for 15 minutes.
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Remove and stir, and place in oven for another 15 minutes
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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!
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Cool completely and store in airtight container.
Fresh Mango Oatmeal Congee (assembly, per serving)
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Spoon ¾ cup hot Oatmeal Porridge into a bowl.
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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.
