- serves 1 people
- preparation 2 minutes
- cooking 3 minutes
- difficulty Easy level
Ingredients
- ¼ cup organic rolled oats
- 1 red apple, grated
- 1 tbsp ground flaxseed
- 1 tbsp (heaped) hazelnuts, roasted and finely chopped
- 1 tbsp dried organic apple
- 1 tbsp muscatel raisins
- pinch of cinnamon
- 1 tsp vanilla bean paste
- 1 cup milk
- ½ cup filtered water
Hazelnut crumble
- 1 tbsp hazelnuts, ground and chopped
- 1 pinch ground cinnamon
Instructions
Combine oats, apple, flaxseed, hazelnut, dried apple, muscatels, cinnamon, vanilla and milk into a small pot and cook for 3–5 minutes over medium heat or until porridge is creamy, hot and thick, adding more water or milk if necessary.
Pour into a serving bowl and sprinkle with the hazelnut and cinnamon.
Note
• If desired, pour over extra hot milk for an additional delicious richness.
Recipe from The Healthy Chef by Teresa Cuttter. Photography by Paul Cutter.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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