Waking up to a bowl of hot porridge always helps me get motivated to take on the cool mornings of winter. As the days get shorter and cooler, I realised that winter is upon us and I need to get back into some of the old routines. This recipe has a modern twist from our everyday traditional rolled oats, by adding apple. It gives it a simple sweetness along with a hint of cinnamon, perfect for those who are not convinced that porridge is a great breakfast.
Apple & Cinnamon Porridge Recipe
- 1 1/2 cups oats
- 1 apple, grated
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 1/2 cups water
- 1/2 cup of milk (cow, soy, rice, almond)
Place all the ingredients in a saucepan except the milk. Allow the mixture to come to the boil, stirring occasionally. After 1 min check to see how much liquid is left in the pot. Add your milk of choice and allow to simmer for a further 1 min. Check the porridge, the oats will have broken down and have a little sauce coating them, not dry. Top with some baked apples, honey and a nut & seed mix.
Baked Apples: Cut the apples into 8, and lay on a baking tray. Sprinkle over a generous amount of brown sugar and a good squeeze of lemon juice. Bake at 180’c for about 40 minutes or till soft. Will keep in the fridge.
Nut & Seed Mix: 1 1/2 cups of a mix of the following (macadamias, almonds, pepita, sunflower seeds, sesame seeds, linseeds). Lay them out on a baking tray and drizzle with a little macadamia oil and honey. Bake at 180’c for 10 minutes. Place in a food processor and give them a little blitz to break them up. Do not do this for to long or it will end up like almond flour. You want to keep it chunky. Add some raisins to the mix and jar up. Will keep for weeks on the breakfast table. Sprinkle over your favourite breakfasts for an added crunch.