To be absolutely honest, I haven’t always enjoyed porridge. Although instant varieties are convenient first thing in the morning, they are so bland, and lack great texture. The finely chopped texture of the oats instantly turns the dish to mush: not appetising at all.
A few weeks ago, the very talented Smiling Foodie posted a review of Top Paddock, Melbourne. I was so enraptured by the beautiful presentation of the Oat Porridge with Strawberry & Rhubarb Compote, Violet Sugar and Pistachios that I wanted to give porridge another try.
So what goes into making the perfect pot of porridge? Simple. Whole, flavourful ingredients. I’ve used whole organic oats and stewed them with vanilla beans. Gold kiwi have just come into season, and paired with strawberries, make a perfect topping for this dish. Best of all, it only took me ten minutes to make. You can cook the oats while you prepare the fruit and breakfast is ready!
Prep time 5 mins | Cooking time 10 mins | Serves 2
- ½ cups rolled oats
- 1 cup full cream milk
- ½ vanilla bean
- 2 gold kiwi’s, peeled, sliced, to serve
- 4 strawberries, washed, sliced, to serve
- Honey, to serve
Prepare the oats. Place the oats and milk in a small saucepan. Scrape the seeds from the half vanilla pod using a sharp knife. Reserve the raining half in a glass jar with castor sugar to make vanilla sugar, or save for the next time you make this dish.
Cook the porridge. Heat the saucepan over a low heat, stirring occasionally, for ten minutes or until the oats are tender and the porridge has thickened. Add more milk to loosen the porridge. Serve with the kiwi and strawberries.
What’s your favourite porridge combination? Feel free to post your answers in the comments section below. Simply click the speech bubble in the bottom right hand corner.
Happy Cooking and Keep Smiling,