This is an updated version of my previous Apple & Cinnamon Porridge recipe. Ever since the weather turned bitterly cold here, I’ve been craving hot warming breakfasts each morning. Oats are so handy for filling you up and keeping you going all morning, especially when you add fruit. And this oatmeal recipe happens to be vegan too, although that is a happy accident! If you happen to be doing “Veganuary”, fair play to you! I think I’ll wait until the spring to attempt that. This recipe really should have gone up in the autumn, but as I write about what I’m eating at the time, it wasn’t quite cold enough for that yet. Well it is now…
This porridge only takes a few minutes to make, but is really worth the extra effort. I use frozen mixed berries, but it works equally well with just raspberries or blueberries, or indeed fresh berries. If you want a more smooth, uniform texture you can always add them in at the start, but I like the pops of flavour you get when they are left whole.
Again, I’ve gone for maple syrup, but you can also use good quality honey, brown sugar, or even vanilla sugar if you have any. Whatever sweetener you prefer. If you’re feeling indulgent add a drizzle of cream too. As always, if you can get organic ingredients easily enough, then count your blessings!
1/2 cup jumbo oats
1 small apple, grated, with skin left on
1/2 cup frozen or fresh berries (mine included raspberries, blackberries, blueberries, red and blackcurrants)
Pinch of sea salt
1/4 tsp ground cinnamon
1 cup water
Maple syrup to serve
Add your oats, grated apple, cinnamon, salt and water to a small pot .
Give it a good stir. Cook over medium heat for 5-10 minutes, stirring occasionally, until the apple and oats are soft.
Serve with a drizzle of maple syrup or your sweetener of choice! A perfectly toasty start to a cold winter’s day!
What is your porridge or oatmeal of choice? Do you mix it up depending on the weather and season, or do you have a tried and tested recipe you use every time? Let me know how you get on!