Apple and cinnamon porridge
- March 2017
- Serves 4-6
- Hands-on time 30 min
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.
- 5.4g (2.4g saturated)
- 29.8g (10.2g sugars)
- 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
- 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.
“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.
Soak the oats in the water overnight, covered in the fridge. They’ll then cook in just 5 minutes in step 2.
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