Serves 4
2 cups whole rolled oats
pinch salt
1 litre rice milk
100g hazelnut meal
(or roasted hazelnuts, finely chopped)
1 vanilla bean, halved
2 ripe bananas, mashed
brown sugar (or maple syrup), to serve
½ cup rice milk (extra), to serve
banana (extra), to serve
Put oats, salt, milk and 1 cup water in a saucepan. Cook, stirring, over medium heat for 10 minutes or until oats are soft and creamy. Add hazelnut meal, vanilla bean and banana and cook for a further 5 minutes or until heated through. Remove vanilla bean. Serve porridge with sugar, milk (extra) and banana (extra).
