Slow-cooked oat porridge with spiced apple and walnuts
Soft oats cooked overnight with cinnamon apple, waiting when you wake. A change for slow winter mornings or when you need breakfast ready as you get up.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Use steel-cut or jumbo oats here, as porridge oats would turn to paste. Core the apples and cut them into 1 cm pieces, skin on.
- Put the oats, apples, cinnamon and 500 ml of water in the slow cooker. Stir well and add a pinch of salt.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours (overnight). Do not use the high setting, as the edges can catch.
- In the morning, stir the porridge well, scraping in any firmer edges. Stir in the oat milk and leave the lid on for 5 minutes to warm through.
- Roughly chop the walnuts. Spoon the porridge into bowls and top with the walnuts and the maple syrup.
Tip Toast the walnuts in a dry pan for a minute for more crunch. Loosen the porridge with extra oat milk if it has thickened.
Per portion
| Energy | 460 kcal |
| Protein | 9 g |
| Carbohydrate | 67 g |
| of which sugars | 33 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 9 g |
| Salt | 0.09 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- oats100 g
- apple2
- cinnamon1 tsp
- maple syrup2 tbsp
- oat milk150 ml
- walnuts30 g
