Slow-cooked Porridge with Salted Caramel and Banana
BROUGHT TO YOU BY Westgold
Indulge in a hearty bowl of slow-cooked porridge that will warm you up from the inside out. Made with rolled oats, white chia seeds, and a touch of Westgold Unsalted Butter, this porridge is a comforting breakfast option that will keep you fuelled all morning long.
Serves: 4
INGREDIENTS
Porridge:
2 cups rolled oats
2 tablespoons white chia seeds
2 teaspoons Westgold Unsalted Butter
2 cups milk
3 cups water
2 teaspoons vanilla extract
½ teaspoon salt
Caramel Sauce & Banana:
2 bananas, sliced longways
¼ cup brown sugar
3 tablespoons Westgold Unsalted Butter
2-3 tablespoons cream
sea salt flakes to taste
2 tablespoons each of pumpkin seeds and sunflower seeds
4 tablespoons mixed nuts, chopped
METHOD
To make the porridge:
Grease the inside of the slow cooker with butter. Place all ingredients into a slow cooker and stir to combine. Turn the slow cooker to low and allow to cook for 2-3 hours. Stir and adjust the consistency by adding more milk or water. Keep warm.
To make the caramel sauce and banana:
Heat a small frypan and melt 1 tablespoon of the butter and 1 tablespoon of the brown sugar.
Add the nuts and seeds and toss around until coated and toasted. Tip them out of the frypan into a bowl.
Using the same frypan, melt the remaining butter and brown sugar and fry the banana slices for a few minutes on each side then remove them and place to the side.
Keep all the juices in the frypan from cooking the bananas and add the cream & bring to a boil until bubbling and sauce consistency. Add sea salt to taste.
To finish the porridge: spoon porridge into serving bowls and top with cooked banana slices and caramel sauce. Sprinkle over toasted nuts and seeds and serve immediately.
COOKS NOTE: The porridge can be made with all water if preferred
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!