Preparation: 5 minutes
Cooking: 5 minutes
3 large feijoas and 1 extra for topping
½ teaspoon cinnamon
1 pod of vanilla (or 1 tsp of vanilla extract)
Extra vanilla pods as garnish (optional)
1 tablespoon maple syrup
1 cup rolled oats
1 cup milk
1 cup water
2 tablespoons nuts of choice
In a saucepan, mix oats, water and milk and bring to the boil – simmer for 3-5 minutes stirring often.
While oats are cooking, scoop out the feijoa flesh from the skin, cut into small pieces and add to the saucepan. Stir in cinnamon, maple syrup and vanilla and simmer for a further 3 minutes.
Once the porridge is ready, spoon into bowls and sprinkle with nuts, sliced feijoa and vanilla pod to garnish.