• Aine Boyle

Porridge with Cinnamon Stewed Apples (serves 2)


Ok, I have to admit that breakfast is not my favourite meal (dinner is) but I still like to have something easy and quick that fills me until lunchtime. These simple porridge recipes allow you to swap ingredients in and out to add variety to your breakfast week. Great for the kids too to add in their favourite berries, fruits etc. The nuts and seeds add a protein boost that will help to slow down the release of the sugar from the oats. The result is you feel fuller for longer and it curbs the cravings for morning snacking. Try it and see!


For the stewed apple:

6 Braeburn / Pink Lady apples

6 tbsp water


For the porridge:

100g porridge oats

350ml milk (or dairy-free alternative - choose unsweetened varieties)


Toppings:

1 tbsp pumpkin/ sunflower/ sesame/ flaxseed

1 tbsp pecans/ walnuts/ almonds

Small handful of your favourite berries to top with


Method:

1. Wash and dice the apples and add to a saucepan with the water. Bring to a simmer and cook for 8-10 mins or until the apples have broken down. Check that the apples have enough water throughout (add a little more if needed). Once cooked, blend to a smooth apple sauce.


2.In a separate saucepan, place the porridge oats and almond milk and cook on a low heat, bringing the porridge to a gentle simmer.


3.Once cooked, take the saucepan off the heat and whisk through the egg vigorously until well combined. Stir through 3-4 tbsp of the stewed apple sauce and portion into 2 separate bowls, topping with your favourite nuts, seeds and berries.


4.There will be some leftover stewed apple. Use again to make more porridge, or freeze into smaller portions for future use.

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