Apple crumble porridge
It’s about now when I start having porridge for breakfast – you can always rely on it to fill your belly with warmth and sustenance for a good start to the day.
- 1 tablespoon butter or coconut oil
- 2 Balarat or granny smith apples peeled and diced
- 2-3 tablespoons raisins or sultanas
- 1 teaspoon ground cinnamon
- 2 tablespoons liquid honey or maple syrup
- ⅔ cup rolled oats
- 2½ cups water
- salt pinch of
- ¼ cup crunch granola or muesli optional
- 2 tablespoons shredded/thread coconut
- milk of your choice e.g. cow’s, almond etc
- Heat butter/coconut oil in a medium-sized pot on medium heat. Add apples, raisins/sultanas and cinnamon and cook, stirring frequently, for 2 minutes until apples and raisins are just starting to soften. Add honey and toss with apples and raisins to coat.
- Add rolled oats, water and salt and bring to a gentle boil. Simmer, stirring frequently, until porridge has thickened, about 2 minutes.
- To serve, divide porridge between bowls. Sprinkle over crunchy granola and coconut. Serve with milk (or a little cream for a treat!).
Oats make a nutritious breakfast, but just porridge by itself can be a bit boring, so I’ve created a whole lot of different flavoured porridges to keep it interesting – banana chocolate, carrot cake and apple crumble porridge are just some examples! Here’s the latter recipe for you to try! If you can get hold of steel cut oats, I highly recommend using them instead of rolled oats – they’re nuttier, have more texture (slightly chewy), and a much lower glycaemic index. They take longer to cook than normal oats because they are less processed, so allow 15 or so minutes to cook them.