I’m not sure about you, but as soon as the weather turns cold a big bowl of warm comforting porridge to start my day is a necessity. Probably one of the easiest breakfasts that you can make, even on a busy morning it’s just like a lovely hug in a bowl. Full of warm cinnamon spice and sweet maple syrup, two of my favourite things right now, this recipe is the perfect healthy start to your day.
Porridge is so versatile and you can basically add anything to it to make it your own. Making it on the hob may not seem like a big deal, but it really makes a difference to the overall finish, giving it a creamier texture – although if you’re stuck for time a quick flash in the microwave also works wonders!
- 6 Bramley apples
- 2 tsp cinnamon
- 4 tbsp water
- 2-3 tbsp maple syrup (depending on your sweet tooth)
- 1 cup gluten free porridge oats
- 1 egg
- 1 cup water
- 2 cups unsweetened almond milk
Peel and dice the apples and add to a saucepan with the cinnamon, water and maple syrup. Bring to a simmer and cook for 10-15 minutes or until the apples have broken down.
In a separate saucepan place all the ingredients to make the porridge and cook on a low heat and bring to a gentle simmer.
Take off the saucepan off the heat and whisk through the egg vigorously until well combined.
Stir through a couple of tablespoons of the stewed apple sauce and portion into 2 separate bowls, topping with your favourite ingredients.
This can be made with gluten free or regular oats.
More and more, gluten-free options are becoming commonplace which I’m so happy to see. is a solely gluten-free brand that was set up by a fellow celiac in 2006 and has become a leader in the gluten-free food market, winning numerous awards for its products. In this recipe, I used their gluten and dairy free oats that are ready in 3-minutes flat. Different to regular oats because they cater for special dietary requirements, they cook and can be used just like regular porridge oats.
I like to start my day with a protein-packed breakfast and whipping in an egg (inspired by this ) at the end of cooking the porridge makes for a more sustainable meal and helps to keep me full until lunchtime. The warmth from the porridge helps to cook the egg, but you have to whisk pretty fast to make sure that you don’t end up with scrambled egg…not so nice!
Even if you don’t make the porridge, the stewed apple sauce is a lovely alternative to a shop bought apple sauce. Sweet from the natural sugars found in maple syrup, it’s not going to cause any spikes in your blood sugar because you’re in control of how much you add in.
Now I’m off to make myself a big bowl of porridge for brekkie!
What are your favourite ways to eat porridge? Do you like to make your own sauces and condiments at home?
*Recipe commissioned by Delicious Alchemy, but all content and opinions are my own.