When nuts are toasted by cooking them in margarine, not only do the nuts take on a deliciously sweet, almost honey like flavour, the margarine also takes on the flavour making for a great topping on your morning porridge.
Ingredients
- 750 ml / 3 cup Water
- 210 g / 1 1⁄3 cups Quick cook oats
- 1 g / 1⁄4 tsp Salt
- 125 ml / 1/2 cup Milk
- 60 g / 1/2 cup Almonds, sliced
- 60 g / 1/2 cup Pecans, chopped
- 120 g / 1⁄2 cup Crystal Margarine
- 60 g / 1/4 cup Maple Syrup
- 2 Bananas, sliced
- Pinch of Nutmeg
Directions
1. To prepare the banana nut topping, melt the Crystal margarine in a small saucepan over medium heat.
2. Once the margarine begins to bubble, add the almonds and pecans, stirring to coat them with margarine. Allow the nuts to slowly cook, allowing them to turn a light golden brown enhancing their sweet nutty texture.
3. Add in the maple syrup, and a pinch of nutmeg Let this bubble for a 2 minutes or until the sauce starts to thicken, remove from the heat and stir in the chopped bananas. Let the topping rest while you prepare the oatmeal.
4. To prepare the oats, bring the water, and salt a to a boil in a medium pot. Stir the oats into the simmering water. Return the water to a boil, and simmer, uncovered, for 3-5 minutes.
5. Remove the pot from the heat, stir in the milk and stir, adding more milk if you wish to have a more lose porridge, portion into bowls.
6. Re-warm the banana nut sauce if needed, portion on top of the porridge and serve.
Chef Tips
- This banana nut topping is perfect served on top of weekend pancakes or even waffles.
- Try making enough porridge and topping for the week, then portioning it into mason jars, topped with the banana nut topping. Pull them out of the fridge and reheat the whole jar in the microwave with the lid off, for a quick morning breakfast.