Macadamia Nut and Quandong Breakfast Porridge

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A warming breakfast porridge featuring toasted macadamia nuts and sweet-tart quandong fruit compote for a uniquely Australian start to your day. This Australian-inspired recipe, ready in about 25 minutes, combines rolled oats, whole milk, water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rolled oats
• 2 cups whole milk
• 1 cup water
• 1/3 cup macadamia nuts chopped
• 1/4 cup dried quandong fruit
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp butter

Instructions

1. Step 1: In a medium saucepan, toast 1/3 cup chopped macadamia nuts over medium heat for 3-4 minutes until golden and fragrant. Remove and set aside.
2. Step 2: In the same saucepan, combine 1 cup rolled oats, 2 cups whole milk, 1 cup water, and 1/4 tsp sea salt. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer, stirring frequently for 8-10 minutes until thick and creamy.
3. Step 3: While oats cook, place 1/4 cup dried quandong fruit with 1/4 cup water in a small saucepan and simmer over low heat for 5 minutes until softened. Mash lightly and stir in 1 tbsp butter and 1 tbsp honey to make a compote.
4. Step 4: Once porridge is cooked, stir in 1 tsp vanilla extract and drizzle remaining 1 tbsp honey on top. Spoon porridge into bowls, top with toasted macadamia nuts and spoon over the warm quandong compote before serving.