Save to your scrapbook
Apple and almond porridge
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A filling, wholesome breakfast that provides one of your five-a-day.
40g rolled jumbo oats
1 gala apple, cored and quartered
1⁄4 lemon, juice
150ml unsweetened almond milk
1⁄4 tsp ground cinnamon
1 tsp honey
1 tbsp almond butter
1. Put the oats in a small pan, cover with150ml boiling water from the kettle and set aside for 10 minutes. Toss 1 apple quarter with the lemon juice; set aside. Grate the remaining apple into the oats, then stir in the milk and cinnamon. Simmer gently over a medium heat for 10-15 minutes, until thick.
2. Stir in the honey. Serve topped with the reserved apple, sliced, and nut butter.
Typical values per serving: