Creamy porridge with apple, cinnamon and walnuts
Porridge from rolled oats cooked slowly in milk with a little water, creamy rather than gluey. The apple goes in grated for the last minute, so it softens but stays tart. Honey, walnuts, cinnamon. A quarter of an hour, and a breakfast that keeps you full until lunch.
Your own work in that: 12 min.
- Cooking 12 min
- Resting under a lid 3 min
Step by step
0 / 4 doneOats into cold milk
Pour the milk and water into a saucepan, add the oats and a pinch of salt. Start from cold liquid: the oats swell evenly and the porridge turns creamy. Tipped into boiling liquid they clump.
Ingredients: 100 g rolled oats · 300 ml milk · 200 ml water · 1 pinch salt · 1 pcs apple · ½ tsp ground cinnamon
TipA pinch of salt in sweet porridge is not a mistake. Without it, it tastes bland.
Oats into cold milk and waterCook slowly, stirring
Bring to the boil, lower the heat and cook 6–8 minutes, stirring across the bottom every so often. The porridge thickens and turns creamy. It should run off the spoon, not stand in it: it thickens more in the bowl.
Creamy, runs off the spoonAdd the apple and cinnamon
Grate the apple, skin on, on the coarse side, stir into the porridge with most of the cinnamon and cook 1 minute more. Take off the heat, cover and leave 3 minutes.
TipApple added at the end stays slightly crisp and tart. Added at the start it cooks down to a purée, also good, but different.
Grated apple for the last minuteServe
Into bowls, drizzle with honey, scatter chopped walnuts and the rest of the cinnamon. If you like, a little butter: it melts and makes the porridge richer.
Ingredients: 2 tsp honey · 30 g walnuts · 10 g butter
Honey, walnuts, cinnamon
Before you start
With water or plant milk
Water alone gives a lighter porridge; oat or almond drink behaves like milk. Same proportions.
Overnight
Cover the oats with cold milk in a jar and refrigerate overnight. In the morning cook 3 minutes, or eat cold with the apple.
Instead of apple
Pear, plums or banana towards the end of cooking. In winter a spoon of plum butter or a handful of prunes added at the start.
