Avocado porridge with sweet chili

Unusual bowl-based breakfasts for at home or “al desko”

by ANNIE MORRIS AND JONNY SHIMMIN • January 2017

Often confined to toast in the mornings, avocado on porridge may sound odd, but the squeeze of lemon lifts the taste and when topped with the sweet chili, provides a perfect harmony of flavours.

For the sweet chili jam
½ fresh red chilli
2 tbsp. (30 ml) honey

For the porridge
1 c. (250 ml) oats
1 c. (250 ml) water
1 c. (250 ml) milk
squeeze of lemon juice

For the topping
1 ripe avocado

To make the sweet chili jam, deseed the chili and slice it into thin strips. Place the chili and honey in a pan over a medium heat and cook for 5 minutes until it forms an almost jam-like consistency.

To make the porridge, place all the ingredients in a pan and cook over a medium heat for 5 to 10 minutes.

Slice the avocado in half, and remove the skin and stone. Then slice each half into thin strips.

Divide the porridge into bowls, top with the avocado and a drizzle of the sweet chili jam. Makes 2 to 3 bowls.

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