Avocado porridge with sweet chilli

Avocado porridge with sweet chilli

By
From
Spoon
Makes
2–3 bowls

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 chilli, provides a perfect harmony of flavours.

Annie

Ingredients

Quantity Ingredient

Sweet chilli jam

Quantity Ingredient
1/2 fresh red chilli
2 tablespoons honey

Porridge

Quantity Ingredient
125g oats
250ml water
250ml milk
squeeze lemon juice

Topping

Quantity Ingredient
1 ripe avocado

Method

  1. To make the sweet chilli jam, deseed the chilli and slice it into thin strips. Place the chilli and honey in a pan over a medium heat and cook for 5 minutes until it forms an almost jam-like consistency.
  2. To make the porridge, place all the ingredients in a pan and cook over a medium heat for 5–10 minutes.
  3. Slice the avocado in half and remove the skin and stone. Then slice each half into thin strips.
  4. Divide the porridge into bowls and top with the avocado and a drizzle of the sweet chilli jam.
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