Now it is getting colder and darker I love making warming hearty breakfasts. This porridge is rich creamy and spicy with the heat of ginger. If you want to make it a little lighter, replace some of the oat milk with water. However for a brunch treat, I would go all out and use all the milk. I topped my with a little homemade granola, however if you are in a rush, use a good quality shop bought one that isn’t too sweet.
Spiced apple porridge – serves 3 to 4
3 apples, peeled cored and cubed (you want an apple that breaks down easily. In Finland I would recommend lobo or bramley in the UK)
1 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
a good pinch of all spice
a grating of fresh nutmeg
3 dl/ 300 ml gluten free oats
4 dl/ 400ml oat milk
1 dl/ 50 ml water
50 g raisins
granola and coconut yoghurt to serve
Add the apple, spices, maple syrup and a splash of water to a pan and cook, with the lid on, over a low heat for around 5 minutes until the apple begins to soften.
Reserve a few spoonfuls of the apple, before adding the oats, milk, water and raisins and allow to slowly cook for around 10 minutes, until the. porridge is soft and creamy. Add a little extra water if the porridge becomes too thick. Season with a little salt before dividing into bowls.
Top with a little granola, the reserved apple and serve with a spoonful of coconut yoghurt.