Slow-cooked Porridge with Salted Caramel and Banana
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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!