Apple and Cinnamon Porridge

Apple and Cinnamon Porridge HERO

Apple and Cinnamon Porridge

Game of Thrones may be over but Winter is still coming! And the best part of winter is the hearty, warm foods! One of my favourite winter meals is porridge. It’s so easy to make, you can mix it up so you don’t get bored and its nutritious and delicious! I’ve tinkered around over the years to find the best combo of ingredients and my absolute favourite recipe is Apple and Cinnamon. Pink lady apples are my favourite to use as they retain some crunch after cooking (provided you don’t cook too long) and they are sweet so you don’t need much extra sweetener (I personally still use 1/2 tsp maple syrup but you could easily skip it).  The recipe is set out below – Enjoy!

Ingredients

 

You can play with these ingredients to suit your taste, but this is what I use:

  • 1/3  Pink Lady Apple (or 1/2 if it’s a small apple), cut into bite-sized chunks/ cubes
  • 1/3 cup of steel cut oat, rolled oats, quinoa flakes or GF rice flakes (or you cook to oat packet instructions, but I like about 1/3 cup)
  • 1 cup water (you may need a tad more water than if you have lots of apple. Follow instructions on oat packet and adjust water amount accordingly, adding a little more for the apple)
  • 1/2 – 1 level tsp cinnamon powder
  • 1/4 tsp ginger powder (optional)
  • 1 tbs LSA (optional)
  • 1/2 – 1 tsp 100% pure maple syrup or honey (optional)
  • 10-12 almonds, chopped in half (for topping)
  • 1 tsp mixed seed mix (for topping)
  • 1/4 cup unsweetened Almond Milk or other milk of choice (for topping)
porridge ingredients

Method

 

  1. Add oats/flakes and water in a small-medium sized saucepan and bring to the boil, stirring occasionally
  2. In the meantime, chop the apple and almonds
  3. Once boiling, reduce heat to med/low and let simmer for the required cooking time (NOTE: cooking time will vary depending on what grains you use and how much).
  4. Half way through cooking time, add the LSA, cinnamon and ginger and stir to combine.
  5. Add the chopped apple in during the last minute or so of cooking time
  6. Cook for approx 1 minute until apple softens a little and porridge is a creamy consistency, not too watery and not too thick and gluggy. Cooking time will vary depending on the grains use so go by consistency
  7. Remove from heat and serve in a bowel. Add toppings of choice (I add chopped almonds, mixed seeds and maple syrup but choose whatever you like). Add almond milk (or milk of choice) and enjoy while warm. If you leave to stand too long, it may absorb the milk and thicken, If that happens, just add more milk before eating.
porridge cooking
porridge on stove
porridge pic
porridge bowel
porridge on silver plate

Notes

  • Getting the right porridge consistency can be tricky. With practice you will find the right consistency for you and can adjust cooking time and water accordingly. If it gets too thick while cooking, just add a little more water and let it reduce.
  • Have fun playing around with the ingredients. The main staples are the oats, apple and cinnamon. But i find adding nuts and seeds adds a nice crunch and just 1/2 tsp of maple syrup is perfect sweetness for me. I add ginger and LSA to up the nutrient factor.
  • I don’t like my porridge really runny and milky, so adjust to your taste if you do.

 

If you have any great porridge recipes you’d like to share, please feel free to email me!

ENJOY!

Chantel Signature
porridge on board