Photo by Kristin
Kristin's Notes:
Expand1 pound apples Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1 tablespoon light brown sugar Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1 cup porridge oats Ask a question about this ingredient
2 1/2 cups milk Ask a question about this ingredient
2 tablespoons light brown sugar Ask a question about this ingredient
3/4 teaspoons cinnamon Ask a question about this ingredient
pinches ground ginger Ask a question about this ingredient
First, to make the stewed apples, peel and core the apples, then cut them into bite-sized pieces. Place in a small saucepan and add the water, brown sugar and cinnamon, stirring to combine. Bring to a boil, then reduce the heat to medium. Cook for about 10 minutes, stirring occasionally, until the apples are soft and the juices are syrupy. Remove from the heat and set aside.
Ask a question about this stepTo make the porridge, in a saucepan, combine the oats, milk, brown sugar and spices. Stir well to combine. Bring to the boil and cook briskly for 3 minutes, stirring all the time (or cook according to your porridge oats packet instructions). Remove from the heat.
Ask a question about this stepTo serve, divide the porridge between 2 bowls and spoon the stewed apples on top. Any leftover stewed apples can be kept in the fridge in an airtight container for up to 1 week.
Ask a question about this stepI tried that this morning, and I found that even after steeping the tea in the warm milk for 10 minutes, it actually wasn't strong enough. It was a good idea though!
What if you used chai tea with milk...too strong?
Nozlee is the Assistant Editor of Food52.
I really liked this original porridge recipe. I will definetly do it again !