There's something about porridge in the colder months that sets you up for the day in just the right way. Emma Sims-Hilditch taught us how to reinvent the classic recipe with an autumnal twist to keep you coming back for more.
A family favourite, apple is the easiest way to spice up this traditional breakfast classic.
½ cup of steel cut oats
½ cup of rolled oats
2 cups of oat milk
2 handfuls of mixed nuts and seeds
1 tablespoon of almond butter
1 teaspoon of agave nectar
Step by Step
1. Add half a cup of steel cut and half a cup of rolled oats to a cool pan.
2. Combine with 2 cups of oat milk and 1 cup of boiling water.
3. Place this on the stove and cook on a medium heat. Allow to simmer for 5 to 10 mins.
4. While the oats are cooking add a little olive oil to a separate pan and add a selection of nuts and seeds. Allow these to toast for a few minutes. Remove from the heat when done.
5. Grate some fresh nutmeg into the porridge to taste.
6. Grate two apples onto a chopping board. Add these to the pan with the oats at around halfway through the cooking time and allow to simmer.
7. Pour the porridge into bowls and add a dollop of almond butter and agave syrup to taste.
8. Sprinkle toasted nuts and seeds on top and add a drizzle of Oatly cream to finish.