Classic Porridge

1. Combine the oats, milk, water and cinnamon in the inner pot. Stir well to combine.

2. Attach the lid, select the porridge function and adjust the cooking time to 5 minutes.

3. When the cooking time has completed, turn off and allow the pressure to release naturally for 10 minutes. Use the pressure valve to release any remaining pressure after this time.

4. Divide porridge between serving bowls and garnish with your favourite toppings.

    

    

Serving suggestions:

1. Honeycomb Butter

   Combine 200g softened butter, 1 x 50g Violet Crumble bar (crushed) with 1 tbsp honey in a food processor until combined. Dollop honeycomb butter on top of hot porridge.

2. Blueberry Compote

   Combine 1 cup frozen blueberries in a small saucepan with 1 tbsp lemon juice and 1 tbsp brown sugar. Cook over a medium heat for 10 minutes, stirring continuously. Swirl compote through hot porridge

3. Nuts and Seeds Mix

   Combine ¼ cup (1 cup total) of roughly chopped almonds, macadamias, hazelnuts and pecans on a lined baking tray. Sprinkle over 1 tbsp of pepitas, 2 tsp of maple syrup and a pinch of sea salt and toss well to coat. Bake for 10 to 12 minutes at 180°C until well toasted. Sprinkle over hot porridge.