Banana & Toasted Pecan Porridge

I had this breakfast prepared for me when visiting my mates, Matt and Sare, in Port Lincoln, South Australia recently. Unfortunately, the surf that weekend didn't match the quality of this hearty breakfast.

Thank you Sare for sharing this recipe with us and taking the beautiful photos.

Banana & Toasted Pecan Porridge

Ingredients
1/2 cup rolled oats
1/2 cup water
1/2 cup milk
1 banana
8 pecan nuts
1 teaspoon honey
pinch of salt
tablespoon sunflower seeds
tablespoon pumpkin seeds (pepitas)

Method
1. Toast your nuts. If you are going to be making this recipe a lot, I would recommend toasting the whole bag of nuts at once. Set oven to 180C. Spread nuts evenly onto a clean oven tray. Toast for 5-10 minutes. Halfway through, open oven and give the tray a shake. The nuts will smell so good! Be careful not to burn them as they burn easily - and note that they will continue cooking once removed from the oven.

Toasting nuts

Photo: Sarah

2. Put 1/2 cup oats and 1/2 cup water into saucepan with a pinch of salt. Put onto the stove top at medium heat.

Oats ready for the suacepan

Photo: Sarah

3. Watch your oats and give them a stir. Once the water has absorbed, add your milk. Continue stirring over heat until the porridge is at a nice sticky consistency.

The porridge starting to take shape

Photo: Sarah

4. Put porridge into a bowl, slice over a banana, drizzle with honey, add nuts and seeds. You can also add another splash of milk.

Yum yum pig's bum!

Photo: Sarah

5. Enjoy!

Note - for hungry surfers, you may want to add more than 1/2 a cup of oats. Use equal amounts of water.