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.
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.
Macadamia milk porridge with macadamia honey whip
1 cup rolled oats
1½ cups water
¼ teaspoon salt
1½ cups macadamia milk plus ¼ cup (or to taste), to serve
Macadamia honey whip
½ cup macadamia butter
2 tablespoons honey
Honeycomb pieces (optional)
¼ cup dried cherries, sultanas or raisins (whichever you fancy)
¼ teaspoon cinnamon
Thanks to Australian Macadamia for the recipe.