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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.