I have porridge every day for breakfast because it is filling, it’s quick and you can completely change the flavour of it by switching in and out a few simple ingredients. This recipe is PERFECT for a cold and wet day when you have a few extra minutes in the morning to spend on preparation. Here’s what to do.
- Porridge Oats
- A milk (I used almond milk)
- A large apple
- Cinnamon and Nutmeg
- Brown Sugar
- Seeds and Nuts for Garnishing (I used flax seeds, sliced almonds and hazelnuts)
Preheat your oven to 180°C (356°F).
Cut the apple in half, grating one half and chopping the other. A lot of recipes similar to this suggest that you grate the whole thing, but I prefer having a little bit of bite to the apple. The choice is yours.
Cook about two heaped tablespoons of oats, four tablespoons of milk, one teaspoon of nutmeg, two teaspoons of cinnamon and the apple until the consistency has thickened considerably. Be careful not to burn the oats to the bottom of the pan. (It’s a real bitch to get off!)
Once the porridge is about the consistency of the picture below, transfer it to an oven-proof dish, arrange your seeds and nuts on top and throw it in the oven for 15 minutes.
After 15 minutes have passed, sprinkle your sweetener on top and replace it in the oven for another 5 minutes. This will give you a really nice caramelised glaze on top of your porridge.
I hope you all enjoyed this recipe. Talk to y’all soon!