For those of you not familiar with Buninyong - it is a beautiful picturesque village in regional Victoria that sits at the foot of Mount Buninyong.
As the seasons slide from autumn to winter Buninyong is frost-bite freezing. For me, every year is the same ... I get all dreamy and romantic about the autumnal trees and the crisp sunny days and completely forget that these dreamy days begin bitterly cold. On these particular mornings I find it impossible to drag myself away from my 3 doonas (yes 3, don't judge me).
This year I decided I had to change up the morning routine, with an extra yummy breakfast, to make me throw the doonas aside and get out of bed. Happy to report all is going well so far ... thanks to my wattleseed porridge.
Here's the recipe - I hope it warms your belly & sets you up for a great day.
RECIPE WATTLE SEED PORRIDGE
1/2 cup quick oats
1/2 teaspoon wattleseed spice
1/4 teaspoon aniseed myrtle spice
1/8 teaspoon (or little pinch) cinnamon
1 cup full cream milk
1 tablespoon Saltbush Kitchen wattleseed syrup (or more if you'd like it sweeter)
2 tablespoons chopped toasted almonds (or another nut you like)
2 tablespoons stewed fruit (I love apple because it's not too sweet and goes nicely with the wattleseed).
In a bowl add oats, wattleseed spice, aniseed myrtle, and cinnamon. Stir with a spoon and sit for 5 minutes to get the flavours infusing.
In a small/medium saucepan bring milk to a simmer over medium-high heat.
Stir in the oats and spices and salt. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens (porridge will coat the spoon when ready). Make sure you stir regularly so it doesn't stick to the base of the saucepan.
To plate add the porridge to your fave breakfast bowl and top with stewed fruit, almonds and a drizzle of wattleseed syrup.