Papaya & Almond Porridge

6 mins 
Serves 1 
On colder mornings it's hard to go past porridge for breakfast. I grew up eating porridge the traditional Scottish way, made very simply with oatmeal, water, salt and pepper. But these days I have to admit I have embraced the Aussie versions with added fruits, nuts and yoghurt. 

This version from Australian Papayas, is just delicious. The papayas add protective carotenoids, vitamin C, folate and several other nutrients, while the almonds add those fabulous healthy fats and fat-soluble nutrients including vitamin E. This one will keep you full all morning!

Blocks per serve: 1 PLANT, 1 PROTEIN, 1 CARB, 1 FAT
PER SERVE: Energy 1870kJ, Protein 20g, Total Fat 17g (saturated fat 4g, polyunsaturated fat 3g, monounsaturated fat 9g), Carbohydrate 50g, Fibre 8g


1/4 tsp cinnamon
1 cup (150g) diced papaya
2 tb natural yoghurt
1 cup light milk (or you can use water but this will lower the protein)
1/3 cup (35g) rolled oats
1 tb sliced almonds
1/2 tb almond butter


Step 1

Add oats, milk and cinnamon to a saucepan and bring to the boil. Reduce heat and simmer 3 - 4 minutes until thickened. (NB Different styles of oats require different amounts of liquid. If you prefer a thicker porridge, or aren’t sure about the brand in your pantry, start with a bit less liquid then add more as it cooks.) Stir through half the diced papaya.

Step 2

Spoon porridge into a serving bowl, top with almonds, almond butter, yoghurt and remaining papaya.