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.
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.
- butter or coconut oil 1 tablespoon
- Balarat or granny smith apples 2, peeled and diced
- raisins or sultanas 2-3 tablespoons
- ground cinnamon 1 teaspoon
- liquid honey or maple syrup 2 tablespoons
- rolled oats 2/3 cup
- water 2 ½ cups
- salt pinch of
- crunch granola or museli ¼ cup (optional)
- shredded/thread coconut 2 tablespoons
- 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!).