I have yet to meet anyone who doesn’t like salted caramel. Even those who hate the combination of sweet and savoury, love sweet and salty. I have met a lot of people who hate porridge (I know, it’s unthinkable), but for this post we’re going to ignore them.
This porridge contains sweet and tender apples, and is topped with a healthy faux- salted caramel. I know that it sounds incredibly autumn appropriate, but I’m already looking forward to that time of year, and this is my blog so I’ll do what I like.
It takes just under 10 minutes start to finish, and I can guarantee it will get your morning off to a cracking start. I love using canned apples in recipes because, although fresh apples are lovely, I can have these kicking around in a cupboard for emergencies, and they have a beautiful tender texture. The salted caramel you’ll be making can be used in other recipes as well- top a fruit salad with it, double the quantities and stir in frozen berries, dollop it on top of a poached pear or griddled peaches, whack it on top of a chocolate mousse, or smother pancakes with it.
Let’s get started….
- 1/2 cup oats (proper oats, not instant stuff)
- EITHER 1/2 cup boiled water and 1/2 cup almond milk OR 1 cup boiled water
- Pinch of cinnamon and ginger
- 100g canned apple slices, reserving a few slices for decoration and chopping the rest into chunks
- For the salted caramel: 1tbsp almond butter (I’m using Meridian) + a good pinch of salt (to taste) + 1tsp honey + 2 scant tbsp thick Greek yoghurt
- Into a small pan over a high heat place the oats, cinnamon, ginger, and the water or water + almond milk. Bring to a boil and then turn the heat down to medium-low.
- Add in the chopped apple, and allow the oats to thicken, stirring occasionally to prevent it sticking.
- While the porridge is thickening, beat together the almond butter, salt, honey, and Greek yoghurt. Taste as you go to ensure its salty enough. Set to one side.
- Once the porridge is thickened to your liking, spoon it into a bowl. Top with the remaining apple slices, and the “salted caramel”…