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Macadamia milk porridge with honey and macadamia whip

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.
Servings 2
Course Breakfast
Preference Dairy Free, Vegan
Perfect for Kid Friendly Recipe
Skill level Easy



  • 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


  • 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.


Calories: 681kcalCarbohydrates: 69gProtein: 21gFat: 40gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gSodium: 594mgPotassium: 626mgFiber: 13gSugar: 28gVitamin A: 539IUVitamin C: 1mgCalcium: 523mgIron: 4mg

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