Apple and cinnamon porridge

Portion size: Serves 4-6
Hands-on time 30 min
Difficulty: easy

The best thing about porridge for breakfast is adding all your favourite toppings. We’ve combined creamy oats with cinnamon and apple for a real morning treat.

Try our chocolate and cinnamon buns for an indulgent weekend breakfast.

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Ingredients

200g jumbo porridge oats  (we used Mornflake)
2 eating apples, peeled, cored and roughly chopped
 ½ tbsp coconut oil
1 tsp ground cinnamon
 570ml semi-skimmed milk or almond milk
 Honey, golden syrup or brown sugar (optional) to serve

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Method

Put the oats in a medium bowl with 300ml cold water and set aside to soak. Meanwhile, put the apples, coconut oil and 3 tbsp cold water in a large saucepan, cover with a lid and cook for 10 minutes over a medium heat until the apples have softened.
When the apples are soft, pour the soaked oats and soaking liquid into the pan, then stir in the cinnamon and milk. Turn the heat to low-medium and gently simmer the porridge for 15 minutes, stirring with a wooden spoon regularly to stop the oats from sticking and clumping together.
When the porridge has a thick but stirrable consistency, take the pan off the heat and leave to stand for a minute before serving. Add a drizzle of honey, golden syrup or brown sugar to sweeten, if you like.
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Nutrition

205kcals Calories
5.4g (2.4g saturated) Fat
7.2g Protein
29.8g (10.2g sugars) Carbs
4.1g Fibre
0.1g Salt

For 6

Quick wins & tips

“Mornflake oats are rolled in a way that keeps more of the natural oat flour in the mixture. This makes them naturally creamier when you make porridge so you don’t need to add milk.”

For a change from apple, you could add banana slices and a few sultanas to the soaked oats in step 2. And you wouldn’t need any coconut oil.