Porridge with stewed feijoa and walnuts
Autumn-only and worth the wait: rolled oats cooked low and slow, a quick feijoa compote with honey, and a scatter of toasted walnuts. The most Kiwi bowl of porridge there is.
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The Method
4 steps-
1
Combine oats, water, milk, and salt in a saucepan over medium-low heat. Bring to a gentle simmer, stirring, then drop the heat low. Cook for 8-10 minutes until thick and creamy, stirring occasionally.
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2
While the oats cook, halve and scoop the feijoa flesh into a small saucepan. Add honey, lemon juice, and cinnamon. Cook over low heat for 4-5 minutes until softened and syrupy.
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3
Toast the walnuts in a dry frypan for 2-3 minutes until fragrant. Roughly chop.
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4
Spoon the porridge into bowls. Top with the feijoa compote and walnuts. A splash of milk on top loosens it nicely.
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vegetarian porridge oats feijoa autumn seasonal healthy wholefood kiwi sweet
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