Creamy honey and almond porridge

  • 25 mins cooking
  • Serves 4
  • Print


Creamy honey and almond porridge
  • 1/2 cup (40g) flaked almonds
  • 2 tablespoon icing (confectioners') sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cup (180g) rolled oats
  • 3 1/2 cup (875ml) milk
  • 1 cup (250ml) pouring cream
  • 1/4 cup (90g) honey


Creamy honey and almond porridge
  • 1
    Stir nuts in a small frying pan over medium heat about 2 minutes or until hot but not coloured. Add sugar and cinnamon, cook, stirring, over medium heat, about 3 minutes or until nuts are caramelised.
  • 2
    Immediately transfer nuts to a greased oven tray, using a fork, spread into a single layer to cool.
  • 3
    Combine oats, milk, cream and 2 tablespoons of the honey in a medium saucepan over medium heat, cook, stirring, about 10 minutes or until porridge is thick and creamy. Remove from heat, stand 2 minutes.
  • 4
    Serve porridge drizzled with remaining honey, sprinkle with caramelised almonds

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