Date, vanilla and hazelnut porridge
Fill your tummy with warmth for the day ahead with the energy-giving oats and sophisticated, velvety flavours of this wonderful porridge
Dry rolled oats
⅓ cup(s), (35g)
Vanilla bean extract
2 individual, pitted, chopped
1¼ cup(s), (310ml)
11 g, (1 tbs), toasted, chopped
- Place oats, vanilla, dates and 150ml milk in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring constantly, for 5 minutes or until thickened.
- Spoon porridge into a serving bowl. Top with hazelnuts and serve with remaining milk.
TIPS: To toast hazelnuts, preheat oven to 200°C or 180°C fan-forced. Spread hazelnuts on a baking tray and bake for 8–10 minutes or until golden. Place hazelnuts in a clean, dry tea towel and gently rub off the skins.