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.
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
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