1 cup traditional rolled oats
1.5-2 cups skim milk
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
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.
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).
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.