Slow Cooked Porridge with Salted Caramel and Banana

Ingredients

Porridge:

2 c rolled oats

2 Tbsp white chia seeds

2 tsp Westgold Unsalted Butter

2 c milk

3 c water

2 tsp vanilla extract

½ tsp salt

To make the caramel sauce and banana:

2 bananas, sliced longways

¼ c brown sugar

3 Tbsp Westgold Unsalted Butter

2-3 Tbsp cream

Sea salt flakes to taste

2 Tbsp each of pumpkin seeds & sunflower seeds

4 Tbsp mixed nuts, chopped

Method

To make the porridge:

Grease the inside of the slow cooker with butter.  Place all ingredients into a slow cooker and stir to combine.  Turn the slow cooker to low and allow to cook for 2-3 hours.   Stir and adjust the consistency by adding more milk or water.  Keep warm.

To make the caramel sauce and banana:

Heat a small frypan and melt 1 tablespoon of the butter and 1 tablespoon of the brown sugar. 

Add the nuts and seeds and toss around until coated and toasted.  Tip them out of the frypan into a bowl. 

Using the same frypan, melt the remaining butter and brown sugar and fry the banana slices for a few minutes on each side then remove them and place to the side. 

Keep all the juices in the frypan from cooking the bananas and add the cream & bring to a boil until bubbling and sauce consistency.  Add sea salt to taste.

To finish the porridge: spoon porridge into serving bowls and top with cooked banana slices and caramel sauce.  Sprinkle over toasted nuts and seeds and serve immediately.

*The porridge can be made with all water if preferred