Recipe From What's For Lunch, Honey?
Prep Time: 30 minutes
Total Time: 45 minutes
- 200 g rolled spelt oats
- pinch of fleur de sel
- 500ml milk
- 100 ml water
- 1 vanilla bean, split and seeds scraped
- 50g butter, melted
- 4 tablespoon palm sugar
- 2 quince, peeled, cored and thinly sliced
- 150g fresh cranberries
- 50g walnuts, toasted, coarsely chopped
- 1 tablespoon palm sugar, extra to serve (optional)
- Place the oats, fleur de sel, milk, water and vanilla bean and seeds in a saucepan over low heat. Cook, stirring occasionally, for 8-10 minutes or until the mixture thickens and the porridge is creamy. Keep warm.
- Prepare the caramelized quince by melting half the butter and 2 tablespoons palm sugar in a skillet, add the quince slices and cook on low heat for about 3-5 minutes until light golden and caramelized. Push the quince to the side of the pan. Add the remaining butter and sugar and throw in the cranberries, stirring often until the cranberries and soft, sugary and have started to release their juices. Make sure not to overcook as they become mushy.
- Spoon the porridge into serving bowls, top with extra milk and caramelized quince and cranberries. Sprinkle with toasted walnuts, extra palm sugar, if desired, and serve warm.
You can determine the consistency according to your liking, I like mine creamy and thick but if you would like this thinner, just add another splash of milk until you get the consistency you like.
You can add drizzles of maple syrup or honey to top your porridge off instead of the extra palm sugar.
Chocolate lovers add a handful of coarsely chopped dark bittersweet chocolate.