Serves 2
Porridge is a staple in the British home for breakfast – it’s easy to make, well priced and with the right additions can make it a well-balanced meal to start the day.
Ceylon cinnamon is less spicy in taste, a great blood sugar stabiliser and packed full of antioxidants. It’s worth the extra spends but you can use any type of cinnamon.
If you find that oats affect your blood sugar levels or you prefer a more protein packed breakfast, you may benefit from using less oats in the recipe and replacing with Greek yogurt, and/or additional nuts and seeds.
Ingredients:
1/2 cup of steel cut oats (gf if needed)
2 cups organic Soya milk
2 tbsp cashew butter
1 tbsp raw honey
2 Bramley apples, peeled and cored
2 tsp Ceylon cinnamon
To serve
2 tbsp sugar free granola
2 tbsp crushed pecans
Top tip
Add Greek yogurt for extra protein.
Instructions:
Place the apple and cinnamon into a small pan over a medium heat and allow to soften. Stir the mixture to prevent it burning and add a little water if needed.
Once soft but still firm, remove from the pan and set aside.
Add the oats to the same pan with the milk, bring to the boil and allow to simmer for around 7 minutes or until cooked.
Stir in the cashew butter and raw honey.
Share the porridge between two bowls, top with the caramelized apple chunks, sugar free granola and crushed pecans.
Serve with Greek yogurt if you wish.
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