Slow-cooked Porridge with Salted Caramel and Banana
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
Instructions
- 1
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.
- 2
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.
- 3
To make the caramel sauce and banana - 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.
- 4
To make the caramel sauce and banana - 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.
- 5
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.
