- 100g rolled porridge oats (not instant)
- 50g raisins
- 1 heaped tsp ground cinnamon
- 2 Bramley apples, peeled and coarsely grated (about 350g grated weight)
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 4 heaped tbsp natural bio yogurt and a sprinkling of ground cinnamon, to serve
Tip the oats, raisins and cinnamon into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
The next day, tip the contents of the bowl into a pan and stir in the apple. Cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked and the apple is soft but still has a bit of bite and texture. Reserve half for the next day and spoon the remainder into bowls. Top each portion with a spoonful of yogurt and dust with some cinnamon.
To reheatPorridge is easy to reheat the next day in bowls in the microwave, or in a pan on the hob with a splash of milk or water.
Nutritional tipsCheck the label when buying dried fruit, and avoid ones with sulphur dioxide, an additive used to preserve the colour of the fruit.