Saturday, October 2, 2010

Apples, apples everywhere!

I hardly ever cook breakfast. I don't really know why, but I just prefer to pour a bowl of cereal for my clan instead. The odd Saturday, however, when we sleep in a little, and awake during Brunch hour, I brew a nice pot of coffee and break out the pots and pans.

Apple Crisp Porridge
Serves 4

2 tbsp unsalted butter
3 large Royal Gala Apples, peeled, quartered, cored and sliced
1/4 dark brown sugar
1 tsp ground cinnamon

2 cups rolled oats
2 cups 2% milk
2 cups filtered water
1 tbsp dark brown sugar
good pinch of salt

Melt butter in a saucepan at medium heat. When frothy, add the apples, 1/4 cup brown sugar, and cinnamon. Cook, stirring often, uncovered, for about 15 - 20 minutes, or until apples are soft and sugar has become sticky.

Meanwhile, combine oats, milk, water, 1 tbsp brown sugar and salt in a separate saucepan. Cook over low - medium heat until oats are soft, about 5 - 10 minutes. Stir often to prevent burning.

To serve, spoon porridge into 4 bowls and scoop apples over. Garnish with cream, and a variety of nuts and seeds for crunch.

1 comment:

Kate said...

Oh yum. There aren't many breakfast apple recipes out there; thank you for this!