Equipment
Ingredients
Porridge Base
- 100 g rolled oats
- 400 ml whole milk
- 100 ml water
- 2 g ground cinnamon
- 1 g salt
Apple Topping
- 1 apple, peeled, cored, and diced
- 15 g unsalted butter
- 30 g honey
- 20 g flaked almonds
Nutrition (per serving)
Method
Place the flaked almonds in a dry small frying pan over medium heat. Toast for 2 to 3 minutes, tossing frequently until golden and fragrant. Remove from the pan and set aside.
In the same frying pan, melt the unsalted butter over medium heat. Add the diced apples and half of the honey. Cook for 4 to 5 minutes until the apples are tender and caramelized. Remove from heat and cover to keep warm.
In a medium saucepan, combine the rolled oats, milk, water, ground cinnamon, and salt. Bring to a gentle boil over medium-high heat, then immediately reduce the heat to low.
Simmer the porridge gently for 4 to 5 minutes, stirring continuously with a wooden spoon until the mixture becomes thick and creamy.
Divide the warm porridge between two serving bowls. Top evenly with the caramelized apples and toasted flaked almonds. Drizzle the remaining honey over the top before serving.
Chef's Notes
- Using a mix of milk and water prevents the porridge from becoming overly heavy and rich, striking the perfect balance for creaminess.
- Do not skip the pinch of salt; it highlights the sweetness of the apple and honey and prevents the oats from tasting flat.
- For the best texture, always use old-fashioned rolled oats. Quick oats turn to mush too quickly, and steel-cut oats require a much longer cooking time and liquid adjustment.
Storage
Refrigerator: 3 days — Store toppings separately to maintain almond crunch.
Reheating: Reheat gently on the stovetop or in the microwave with an extra splash of milk to loosen the mixture.
