Macadamia milk porridge with honey and macadamia whip
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.
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Servings 2
Course Breakfast
Preference Dairy Free, Vegan
Perfect for Kid Friendly Recipe
Skill level Easy
Ingredients
Porridge
1cuprolled oats
1 1/2cupswater
1/4tspsalt
1 1/2cupsmacadamia milk
1/4cupmacadamia milkextra, to serve
Macadamia honey whip
1/2cupmacadamia butter
2tbsphoney
To serve
Honeycomb piecesoptional
1/4cupdried cherriesor sultanas or raisins
1/4tspcinnamon
Instructions
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.