Winter warmer in January’s kitchen
Bramley apple overnight porridge
It’s cold in the garden, but lovely gardening weather as long as you can stay off the grass! We’ve been doing some tidying up in the veg plot and pruning the fruit bushes and trees this week and once your body acclimatises it’s lovely to be out in the fresh, crisp air!
Crucial then to have a good breakfast! Nothing’s better than porridge for lining the stomach and lasting through till lunchtime and I’m a great fan of soaking the oats overnight ready to finish off in the morning.
All sorts of flavours can be added and as I’m trying to use up some of our stored apples I wanted to make a batch of apple and cinnamon porridge to keep us going. You can double the ingredients and reheat in the microwave the next day.
Bramley apple porridge
Serves 2, takes about 10 minutes plus overnight soaking
50g porridge oats (not the instant type though)
25g dried cranberries (or use raisins, sultanas etc)
½ teaspoon spice to suit – I used cinnamon but you could try ginger, nutmeg or mixed spice)
1 Bramley apple
Extras for your topping! Honey, maple syrup, yoghurt, more spices, cream!
- Put the oats and dried fruit into a largish bowl and stir in 350ml of the milk. Cover and leave overnight.
- In the morning peel and grate the apple and stir through the mixture.
- Pour into a pan and heat gently to a gentle simmer.
- Cook for about 6 or 7 minutes stirring often.
- Add more milk if you like a runnier porridge.
- The apples should still have a bit of texture but the oats need to be good and soft.
Serve topped with whatever you fancy – I like maple syrup with this but Martin likes it just as it is!