Rosa Flannagan: Feijoa Maple Oats

<p>Everyone in the kitchen was fighting over the last spoonful of porridge when we first created this. If you need recipe inspiration for feijoas, definitely put this one on the list. When feijoas are out of season, use any other in-season fruit you have at home.  <br> </p> <p>Serves: 1 </p> <p>Time: 10 minutes </p> <p>- 1/2 cup rolled oats </p> <p>- 3/4  cup plant based or dairy milk  </p> <p>- 1/2 cup feijoas, flesh only and roughly chopped </p> <p>- 1 tbsp almond butter  </p> <p>- 1 tbsp maple syrup </p> <p>- 1 tsp vanilla bean paste or extract  </p> <p>- ¼ tsp sea salt </p> <p>Method:  </p> <p>Place all of the ingredients into a pot and heat over a medium heat. Stirring regularly, bring the porridge to a boil. </p> <p>Reduce the porridge to a simmer and cook until thick or until it reaches your desired consistency. This takes roughly 3-5 minutes.  </p> <p>Pour the porridge into a bowl and top with yoghurt and extra feijoas. Eat immediately.  </p> <p>Leftovers will keep in an airtight container in the fridge for up to 5 days. Have them cold or reheat in the microwave or in a pot.  </p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>