Indemic - Product Development, Taranaki, New Zealand


Apple, Cinnamon & Walnut Porridge

For many a year oats were my breakfast go-to, mostly eaten in porridge form and sometimes soaked and turned into bircher muesli.  Nowadays our breakfast repertoire has expanded to include eggs (done any which way), chia seed pudding and porridge made with alternative grains such as quinoa, millet and amaranth.  As the old saying goes 'a change is as good as a holiday' and my taste buds do agree.  That said I must admit that there is something particularly comforting about a hot bowl of porridge on a chilly winter morning.  This version, which is made with eggs and vanilla, keeps you fuller for longer and has a custardy flavour to it which makes it deliciously tasty.  Topped off with apple, walnut and raisins fried in butter this might just be your new breakfast favourite.  

Serves 4

1 apple, cored
½ cup walnuts
2 tablespoon butter
¼ cup raisins
½ teaspoon cinnamon
1 ½ cups oats
800ml cow's milk/almond milk/water or a mixture. I did half milk, half water
2 eggs, lightly beaten
1 teaspoon vanilla

Cut the apple into small cubes and roughly chop the walnuts. 

Heat the butter in a heavy-bottomed frying pan, add the apples, walnuts, raisins, and cinnamon and fry for 4-5 minutes until the apples soften slightly and the walnuts begin to brown.  Put the oats, milk/water, eggs, and a pinch of salt into a saucepan and give it a good stir to make sure it is all well combined. 

Over a medium heat, stirring continuously, bring the porridge to the boil then reduce and simmer for 5 or so minutes until it has reached the desired consistency.  Remove from the heat, stir in the vanilla and divide between 4 bowls.  Scatter over the apple mixture and serve with cream if desired.       

Emma BoydComment