This deliciously creamy porridge is easy to make on a cold winter morning and is made even more nutritious by the addition of the macadamia milk and macadamia honey whip. An ideal dairy-free breakfast, it can also be adapted for vegans by replacing the honey with an equal amount of maple syrup, and omitting the honeycomb.
Ingredients
Porridge
- 1 cup rolled oats
- 1 1/2 cups water
- 1/4 tsp salt
- 1 1/2 cups macadamia milk
- 1/4 cup macadamia milk extra, to serve
Macadamia honey whip
- 1/2 cup macadamia butter
- 2 tbsp honey
To serve
- Honeycomb pieces optional
- 1/4 cup dried cherries or sultanas or raisins
- 1/4 tsp cinnamon
Instructions
- For the porridge, combine the oats, water and salt in a saucepan. Place over medium heat and cook, stirring occasionally, until the mixture starts to thicken, about 3-4 minutes. Add the macadamia milk, reduce heat to low and simmer for a further 10 minutes, stirring occasionally. If the mixture is too thick, add a little more water.
- To make the macadamia whip, combine the ingredients and stir thoroughly.
- Serve immediately with the macadamia honey whip stirred through, topped with optional honeycomb, dried fruits, cinnamon and extra milk.
Nutrition
Calories: 681kcalCarbohydrates: 69gProtein: 21gFat: 40gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gSodium: 594mgPotassium: 626mgFiber: 13gSugar: 28gVitamin A: 539IUVitamin C: 1mgCalcium: 523mgIron: 4mg
