APPLE AND CINNAMON PORRIDGE
The best thing about porridge for breakfast is adding all your favourite toppings. We've combined creamy oats with cinnamon and apple for a real morning treat.
Provided by delicious. magazine
Categories Healthy breakfast recipes
Time 30m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Put the oats in a medium bowl with 300ml cold water and set aside to soak. Meanwhile, put the apples, coconut oil and 3 tbsp cold water in a large saucepan, cover with a lid and cook for 10 minutes over a medium heat until the apples have softened.
- When the apples are soft, pour the soaked oats and soaking liquid into the pan, then stir in the cinnamon and milk. Turn the heat to low-medium and gently simmer the porridge for 15 minutes, stirring with a wooden spoon regularly to stop the oats from sticking and clumping together.
- When the porridge has a thick but stirrable consistency, take the pan off the heat and leave to stand for a minute before serving. Add a drizzle of honey, golden syrup or brown sugar to sweeten, if you like.
Nutrition Facts : Calories 205kcals, Fat 5.4g (2.4g saturated), Protein 7.2g, Carbohydrate 29.8g (10.2g sugars), Fiber 4.1g
HELEN'S APPLE & CINNAMON PORRIDGE
Provided by Helen Crawley
Categories Quick & easy recipes Fruit Quick & easy recipes Breakfast
Time 15m
Yield 500g
Number Of Ingredients 4
Steps:
- Peel, core and finely grate the apple.
- Place all the ingredients in a non-stick pan over a medium heat and simmer for 10 minutes, or until thick and creamy, stirring regularly.
- Allow to cool before serving. For more information on stages of complementary feeding, click here.
Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
APPLE AND CINNAMON PORRIDGE RECIPE
This apple and cinnamon porridge is a tasty way to start your day. The classic flavour combo works so well in this breakfast recipe
Provided by Jessica Dady
Categories Breakfast
Time 15m
Yield Serves: 2
Number Of Ingredients 5
Steps:
- In a saucepan, heat the milk until it begins to bubble. Add the oats and allow cook for 5 mins or until the milk has been absorbed.
- In a separate pan, add the honey and apple on a low heat and allow to soften and caramelise for a few minutes.
- Spoon the porridge into two bowls and top with the apples. Sprinkle a little extra cinnamon on top and serve.
Nutrition Facts : @context https, Calories 294 Kcal, Sugar 19.2 g, Fat 6.1 g, SaturatedFat 1.8 g, Sodium 0.11 g, Protein 9.4 g, Carbohydrate 54.8 g
QUINOA PORRIDGE WITH CINNAMON APPLES
Delicious and warm morning meal :)
Provided by Alyse Ellienne
Categories Breakfast and Brunch Cereals
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
- Melt the butter in a large skillet over medium heat. Add the apple, and sprinkle with salt, cinnamon, and maple syrup. Stir in the almonds; cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa, and cook a few minutes before serving.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 58.9 g, Cholesterol 12 mg, Fat 14.4 g, Fiber 8.6 g, Protein 10.5 g, SaturatedFat 3.2 g, Sodium 515.2 mg, Sugar 16.7 g
APPLE CINNAMON OATMEAL
This is a wonderful, simple recipe for an apple cinnamon oatmeal. Even the kids can make this one!
Provided by DOUGSMAMI
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 38.1 g, Cholesterol 9.8 mg, Fat 4.3 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 1.9 g, Sodium 56.9 mg, Sugar 16.5 g
5-GRAIN PORRIDGE WITH BEE POLLEN, APPLES, AND COCONUT
Provided by Alison Roman
Categories Breakfast Brunch Low Fat Kid-Friendly Low Cal High Fiber Low/No Sugar Quinoa Healthy Whole Wheat Brown Rice Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 16
Steps:
- Porridge:
- Bring brown rice, quinoa, amaranth, millet, wheat bran, salt, and 6 cups water to a boil in a medium pot. Reduce heat, partially cover, and simmer, stirring occasionally, until cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, 40-50 minutes.
- Do ahead: Porridge can be made 5 days ahead. Let cool; cover and chill. Assembly Heat coconut oil in a medium skillet over medium-high. Cook coconut flakes, stirring often, until toasted, 2 minutes; transfer to a plate.
- Assembly:
- Add apple, cinnamon, and 2 tablespoons honey to skillet and cook, stirring occasionally, until apples are browned in spots and tender, about 3 minutes. Serve porridge topped with apples, coconut, sea salt, bee pollen, and a drizzle of honey, if you like.
AMARANTH PORRIDGE WITH GRATED APPLES AND MAPLE SYRUP
Amaranth is a tiny seed - it isn't really a grain, though that is how we treat it - and has both sweet and grassy overtones. I experimented with preparing it as a polenta, like the teff polenta I made earlier in the week, and seasoning it with nut oil or mixing in a little Parmesan. It worked that way, but I still found that the flavor of this food works better with sweet flavors, and the texture did not benefit from the long oven simmer, the way the teff did. So again, I decided that amaranth is best served as a breakfast porridge. I toasted the seeds in the pan before adding water, and this added a wonderful popcorn dimension to the flavor. The aroma of this cereal as it cooked reminded me of the smell of the whole wheat Ralston Hot Cereal that my mother used to make for me. The amaranth will cook in about 20 minutes on top of the stove. I add milk halfway through the cooking, and the amaranth retains a nice grainy texture.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 25m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Heat a small saucepan over medium-high heat and add the amaranth seeds. Shake them in the pan until they begin to smell toasty and a few seeds begin to pop, about 2 minutes. Immediately pour in the water. Do not wait too long because the line between toasted and burnt amaranth is a thin one - as soon as you smell the toasty aroma and see a few seeds popping, add the water. Add the salt, bring to a boil, reduce the heat to low and cover. Simmer 10 minutes.
- Stir in the milk and bring back to a simmer, stirring. Cover and simmer another 10 to 15 minutes, stirring occasionally, or until the amaranth is tender. Remove from heat and stir in the maple syrup. Transfer to a bowl, sprinkle the grated apple on top and serve.
OATMEAL WITH APPLE, BROWN SUGAR AND RAISINS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 17m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan over medium-high heat and stir in salt and oats. Reduce heat to medium and cook for 3 minutes. Add apple, raisins, and brown sugar and stir for 2 more minutes. Remove from heat, cover and let rest 2 minutes.
- Serve with cream.
CREAMY PORRIDGE WITH SPICED APPLE & CRANBERRY
Stewed fruit in spiced compote sauce makes a great topping for a warming oat-pot on a chilly morning
Provided by Good Food team
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 7
Steps:
- Put the apples in a pan with 100ml water and cook gently until almost softened. Turn up the heat. Add the cranberries, mixed spice and 3 tbsp of the caster or granulated sugar and bubble until saucy. You can make this a day before serving.
- Tip the oats, milk, vanilla and remaining sugar into a big saucepan. Bring to the boil, stirring constantly, and simmer for 4-5 mins until creamy. Divide between 6 bowls and top with the warm or cold fruit mixture.
Nutrition Facts : Calories 359 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
APPLE & SULTANA PORRIDGE
A low-fat breakfast of warm oats and fruit that starts the day in a nutritious and filling way
Provided by Good Food team
Categories Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- Put the oats and milk in a small pan and cook, stirring, for 3 mins until almost creamy. Stir in the apples and sultanas, then cook for 2 mins more or until the porridge is thick and creamy and the apples just tender. Ladle into bowls, sprinkle with sugar and eat immediately.
Nutrition Facts : Calories 256 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
OATMEAL WITH APPLES
My twin girls can give me double trouble when I try to feed them breakfast. But whenever I make this recipe, they always have big helpings. They also like to help pick the apples from the trees in our own backyard.
Provided by Taste of Home
Time 15m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine apple, apple juice, oats, cinnamon and salt. Bring to a boil; boil for 1 minute, stirring occasionally. Remove from the heat; stir in raisins, honey and vanilla. Cover and let stand for 5 minutes.
Nutrition Facts :
SLOW-COOKER OATMEAL WITH APPLES AND GINGER
This warming porridge features oats two ways plus brown rice, millet, or quinoa. Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier. This recipe feeds a crowd, but it also reheats easily for individual servings throughout the week.
Provided by Anna Stockwell
Categories Slow Cooker Breakfast Oat Oatmeal Grains Ginger Raisin Almond Apple
Yield Serves 8
Number Of Ingredients 10
Steps:
- Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds (if using), flaxseeds (if using), cinnamon, and salt in a slow cooker. Cover with 12 cups water and stir to combine. Cook on low until porridge is thick and soft, 7-8 hours.
- Do Ahead
- Porridge can be made 1 week ahead; transfer to an airtight container and chill. To serve, scoop out desired amount and add a splash of water or milk. Heat in a pot over medium or microwave on high in a heatproof bowl until heated through and desired texture is reached, adding more liquid if needed.
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APPLE & PECAN PORRIDGE | FRUIT RECIPES | JAMIE OLIVER RECIPES
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Servings 4Total Time 15 minsCategory BreakfastCalories 287 per serving
- For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
- Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.
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