Loaded Porridge with Cinnamon Spiced Apples

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“It follows that they never understood Reginald, who came down late to breakfast, and nibbled toast, and said disrespectful things about the universe. The family ate porridge, and believed in everything, even the weather forecast.”
~ Saki

 

Now that the weather is finally cooler, porridge is one of my favourite breakfasts. It’s easy to make, and provides me with the energy to work hard all morning without flagging. Plus it’s yummy!

I load my porridge up with lots of healthy extras, but I’ll start with the basic recipe and then you can choose what else you may like to add.

Get your apples cooking first and then make your porridge.

 

Basic Porridge Recipe

Ingredients: 1/2 cup of rolled oats and 1 cup of water per hungry person, pinch of salt (You may notice some brown lumps and black spots in my porridge pot! This isn’t basic – but I’ve also added a couple of tablespoons of finely chopped pecan nuts and a spoonful of chia seeds to my pot. Not necessary, but yummy.)

Method: Place oats, salt and water into a small saucepan. Cook over medium heat, stirring often, until mixture is thick and creamy. About five minutes.

This picture is of a double serving!

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Cinnamon Spiced Apples –  (I make a big batch to last a few breakfasts. Feel free to halve if you want!)

Ingredients: 8 to 10 apples, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves or 6 whole cloves, juice of half a lemon, 2 tablespoons raw or brown sugar of your favourite sugar substitute, 1/2 cup of water

*If your apples are sweet to eat you may want to use a little less sugar. If they are tart you may want a little more. Sweeten to your own preference. Natvia works well if you need to be sugar-free.

Method: Peel, core and chop your apples into wedges. Toss them with the lemon juice to prevent them going brown.

Place the water, sugar and spices in a large saucepan over medium heat, and stir until sugar is dissolved.

Add apples and stir to coat in the spice mixture. Leave on medium heat until water begins to bubble. Place lid on pan, turn down heat and cook for ten minutes or until apples are soft.

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To serve (unloaded):

Spoon some porridge into a bowl. Top with apples.

Add a little yoghurt and extra cinnamon if you wish. I used coconut yogurt. Heavenly!

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To serve loaded:

Here are some of my favourite porridge toppings. Choose whatever combination from the list below that appeals to you and add on top of your basic porridge recipe.

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4 thoughts on “Loaded Porridge with Cinnamon Spiced Apples

  1. Nicole, that sounds yummy. In the northern hemisphere, where it is getting warmer, I’m now making my (cold) breakfast with homemade kefir and adding some of the same goodies you are on top. Have you heard of moringa leaf powder? A super food, which I add to my kefir base, whether as a smoothie or a ‘cereal’ (without the cereal, or perhaps topped with granola). I soak my 1/2 Tablespoon of chia seeds in about 1 1/2 oz. water first, so they swell, and also add 1 T. hemp seeds. Breakfast is one of the easiest and most fun meals for me to make. 🙂

    How is ole Snubby-Nose doing? I’m so hoping she and the herd can work through their issues, so life becomes harmonious and happy there. You know, if there is always a deeper purpose/gift in every situation, I wonder what Snubby-Nose brings to the table? Do you suppose she is one of those special crystal or rainbow ‘children’ who have trouble fitting in to the old structures because they are meant to create new leadership?? 🙂

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