Apple and Cinnamon Porridge

  • Serves
    4
  • Day 11
    Breakfast
Ingredients
Basic Porridge

1 cup traditional rolled oats

1.5-2 cups skim milk

Apple and Cinnamon Porridge

2 apples (medium)

1 tsp reduced fat table spread

1/2 tsp cinnamon

3 tbsp flaked almonds

300g or 10 ounces of low fat natural yoghurt

 

Method
Basic Porridge Method
Stovetop Method (Recommended)

Step 1. Place oats and milk into a small saucepan

Step 2. Bring to the boil, then reduce to medium heat, stirring for 5 minutes or until oats are thick and creamy.

Microwave Method

Step 1. Place oats and milk into a microwave-safe bowl. Microwave on HIGH for 2 minutes, then stir and cook for a further 2 minutes. Stir again, then stand for a few minutes before eating. (For a thinner consistency, add more water).

 

Apple and Cinnamon Porridge Method

Step 1. Core and thickly slice 2 apples (medium). Place into a small saucepan with 1 teaspoon reduced fat table spread and cook until soft and golden. Reserve a few slices (as a topping), then puree remaining apple. Meanwhile, follow the Basic porridge method.

Step 2. Once oats are cooked, add apple puree and 1/2 teaspoon cinnamon to the saucepan, stir over low heat until blended. Top with the remaining apple slices.

Step 3.  If using the microwave methods stir the apple puree and 1/2 teaspoon of cinnamon through the oats before the last 30 seconds. Stir and let rest for a few minutes before eating.

Step 4. Top each bowl of porridge with 1 tbsp flaked almonds and 300g or 10 ounces of low fat natural yoghurt.