” I’d eat the f&*k right out of thon” – friend and self appointed food critic Tony.
With such an enthusiastic endorsement as that, it’s no wonder I decided to share this quick and easy breakfast recipe that can make a cold rainy Autumn morning feel a little brighter! I love porridge almost as much as I love soup, in fact it’s probably the breakfast equivalent. Frugal, warming, healthy, lots of different ways to change up the flavours, it’s a perfect slow energy releasing start to your day.
This is our current favourite here, perfect for using up seasonal produce and the apple could easily be switched out for Conference pears which makes it a little sweeter and just as delicious. By soaking the oats and dried fruit overnight in the almond/coconut milk, it makes the dish a lot creamier, quicker to cook and plumps the fruit up beautifully. I like adding raw apple on top for crunch and for an added health kick. You could top with a handful of chopped walnuts or hazelnuts as well (damn, just remembered I have some in the cupboard I should have used for this).
The beautiful ocean coloured bowl used in the photograph is from the wonderful BLife Ceramics in Vermont. Really quick delivery and perfect as my one stop bowl for everything 🙂
STEWED APPLE & CINNAMON OATMEAL (serves 1)
Ingredients
2 apples,diced, with half of one set aside to top the oatmeal with
1/2 cup steel cut / rolled oats
1 cup of almond/coconut milk
small handful of mixed sultanas and raisins
1/2 tsp cinnamon
vegan ‘honey’/brown rice syrup
Method
Put the oats, milk ,cinnamon and dried fruit in a bowl, stir and put in the fridge overnight. In the morning , chop up your apples, keeping aside some for later. Add to a small saucepan with a tiny amount of water and cook over a medium heat for a few minutes until softened. Set aside then pour your oat mixture into the saucepan to cook over a medium heat for around 5 minutes. Stir in your stewed apples and serve, topped with the chopped raw apple and a drizzle of vegan honey like this apple honey recipe I made or rice syrup. A small shake of extra cinnamon and you’re done 🙂
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