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.
- 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
- 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