Name: Autumn porridge with caramelised apple
Total time: 25 min
Yield: 2 servings
Ingredients: Jumbo oats 80 g; Milk 300 ml; Sugar-free vanilla custard powder 20 g; Apple 1 piece; Cinnamon 0.5 teaspoons; Maple syrup 2 tablespoons; Butter 10 g; Pecans 30 g; Cardamom 1 pinch; Greek yoghurt 80 g

Autumn porridge with caramelised apple

Oats cooked in milk with maple syrup, cinnamon and cardamom, thickened with sugar-free vanilla custard powder. Topped with Greek yoghurt, apple fried in butter, toasted pecans and a drizzle of maple syrup — an autumn breakfast in 25 minutes.

Time

25 min

Servings

2 servings

Ingredients

Steps

Preparation

Pour milk and water over the oats (set half a cup of the milk aside for the custard), then add the maple syrup, cinnamon and cardamom. Bring to the boil and simmer on a low heat for about 10 minutes, until the oats soften.

Stir the custard powder thoroughly into the milk you set aside, pour it into the porridge and cook, stirring, for 2–3 minutes, until thick and creamy.

Meanwhile, dice the apple and fry it in butter for 3–4 minutes, until it browns and caramelises lightly; dust with cinnamon at the end. Toast the chopped pecans in a dry frying pan for 1–2 minutes.

Spoon the porridge into bowls and finish with the yoghurt, caramelised apple, pecans and a little maple syrup.

0 of 4 steps

Why keep it in your rotation

The sugar-free vanilla custard powder thickens the porridge and makes it creamy, while the sweetness comes mostly from the maple syrup and the caramelised apple.

The porridge simmers while the apple fries in the pan, so everything is ready in 25 minutes. Pecans toasted in a dry pan add a crunchy contrast.

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Ingredients

Preparation

Why keep it in your rotation

Build your own recipe library

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