This is my favourite porridge recipe for autumn and winter, with pieces of spiced apple that go deliciously soft to add some interest to the blandness of the oats. I usually use soya milk, but any kind will work – hazelnut is particularly tasty. This makes quite a lot, so it should keep you going all the way till lunchtime.
1 apple (bramley’s work best, but you can also use a braeburn)
1 cup milk of your choice
1/2 cup water
1 cup porridge oats
- Core the apple and chop it into small pieces.
- Put a pan on medium heat, and add the apple pieces, milk, and water.
- Sprinkle a generous amount of cinnamon — you can never really have too much —and stir. At this point you might also want to add a bit of nutmeg, allspice, or vanilla essence, if you have it.
- Wait until the pan is at a low boil, and then stir in the oats.
- Cook until the oats have broken down and absorbed the milk, and the apple has gone soft.
- Serve with honey on top.
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