Time for the second instalment of the three Christmas porridge posts! You can read my last post for Chocolate, Hazelnut & Pear porridge right here.
Today we’re making some festive apple sauce- featuring russet apple, sultanas, almonds, cinnamon, ginger, mixed spice, and orange juice. Contrary to how that list makes it sound, it’s actually very simple to make. You basically throw everything into a pan and heat it up.
The apple sauce gives you two smaller servings, or one large one; I opted to get two smaller portions out of it, and also added some frozen berries once I’d taken the picture for this post. You can heat the remaining apple sauce up, eat it cold, add it to yoghurt, pair it with vanilla ice-cream…whatever floats your boat. Also, though I added some honey to my oats, maple syrup would also be amazing.
Let’s get another Christmas breakfast on the go…
For the oats-
- 1/2 porridge oats
- 1/2 boiled water
- 1/2 cup unsweetened almond milk
- Pinch of each: cinnamon, ginger, mixed spice
- OPTIONAL: 2 egg whites (I’m an egg white oats fan, and if you like a good balance of protein and carbs to keep you full you may want to check out my post on them right here) , honey
For the apple sauce (makes 2 serving- so you can keep some for another day)-
- 1 russet apple, chopped into small chunks
- Juice of 1/2 orange
- 1/4tsp each cinnamon and ginger
- Pinch of mixed spice
- 10g almonds
- 1/8th cup sultanas
- You’ll be leaving the apple sauce in the fridge overnight, as no one wants to make it first thing if they’re short on time, so we’ll start with that (if you do have more time, still start with the apple sauce and then set to one side). So, into a pan place the apple, orange juice, and spices. Cook over a low heat until the apple begins to break down. At this point add in the sultanas, and the chopped almonds. Continue cooking for 1-2 minutes more, adding a little splash of water if it begins it stick, then transfer to a dish and set aside to cool. This will keep in the fridge for up to 4 days in an air tight container.
- Now, the porridge: add the oats, spices, and all of the liquid to a pan over a low heat. Heat until thickened to your liking, stirring with a wooden spoon. At this point you can beat in the egg whites if using, and heat through until fully cooked.
- Transfer to a porridge bowl, top with apple sauce, and a drizzle of honey…