Apple and Cinnamon Porridge

A comforting bowl of porridge is always a welcoming start to the day. In the autumn, when I am lucky to have an abundance of apples in the garden, I often top mine with this traditional pairing of apple and cinnamon.

For a little protein, I add walnuts, which are also high in antioxidants and omega-3 but use any nuts or seeds that you have. It is always useful to make more stewed apple as I have suggested here, it keeps well in the fridge for a couple of days or make a batch and freeze in smaller portions to ensure you have a good supply all winter.


INGREDIENTS

Stewed apple (makes 4 portions):

1 large cooking apple (I use Bramley apples)
1-2 tbsp water

Porridge (makes 1 portion):

50g rolled oats
300ml almond milk (or any milk of your choice)
½ tsp cinnamon
handful raisins
handful walnuts, chopped


STEP-BY-STEP

Stewed apple:

Peel, core and chop the apple and tip into a saucepan with 1 tbsp water. Cover with a lid and cook over a low heat for 8-10 minutes until the apple has softened, stirring occasionally. Add another splash of water if it is looking dry or sticking to the bottom of the pan. Mash it a little with the back of a spoon into a chunky paste.

Tip: this can be done ahead of time and stored in the fridge for 2-3 days.

Porridge:

Pour the oats, milk and cinnamon into a pan and bring to the boil, stirring continually. Reduce heat and simmer for 5-6 minutes, stirring regularly until thickened into a creamy porridge.

Serve topped with the raisins, walnuts and a spoonful of stewed apple.


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Pan

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Bowls

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Almond Mylk

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Wooden Spoons

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Porridge Oats

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Ground Cinnamon

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