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Apple Porridge

11 Jul

Hello Mr. Zebra
Can I have your sweater?
Cause it’s cold, cold, cold
In my hole, hole, hole.

Tori Amos – Mr Zebra

Its cold. So very cold. My fingers aren’t even working properly and I’m typing with mittens on! (No comments on not knowing cold from you Alaskans!) You know what this calls for, right? Yup, Porridge!

Apple Porridge

[ SERVES: 3 | TIME: 15 MINUTES | COST: $2 ]
[ JOES RATING: 4 / 5 | MY RATING: 4 / 5 | BRITTANYS RATING: 4 / 5 ]

Ingredients

1 green apple
1 cup oat flakes
3 cups water
1 teaspoon cinnamon
soy milk
brown sugar or agave to taste

Method

  1. Peel and core the apple. Cut into small bite size pieces. Place the apple in a small pot and bring to the boil with enough water to cover the apples. Stew until soft – about 5 minutes.
  2. Add the cinnamon, oats and water to the boil. Stir over a moderate heat until the oats are tender. This may take 5 minutes. Add a little more water if all the water has been absorbed but the oat flakes are still tough.
  3. Remove from heat and serve in a bowl with soy milk and sugar to taste.

Apple and Cranberries work a treat!

Observations

  • Good grief, Charlie Brown. Even Brittany enjoyed this one! Its warm, filling and nutritious. Definitely a crowd pleaser during winter.
  • I often add sultanas to the mix and sometimes cranberries. It depends on what is in the cupboard. Toasted nuts sprinkled over the top at serving are a real treat!
  • Diabetic Note: Oats are Low GI so are much better for you than wheat based cereals and breads. As much as I hate to admit it, porridge is a much sounder diabetic option than sourdough bread.
  • Ethical Note: Oats are a sustainable crop often undervalued in agriculture. According to the North American Millers Association, “Oats are especially valuable in environmentally sustainable crop rotation systems, helping to ensure sound cropping and soil conservation practices.”

My serving had agave on it for sweetness. Joe and Brittany opted for raw sugar.

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5 responses to “Apple Porridge

  1. narf77

    July 11, 2012 at 7:57 pm

    Yummy! I love porridge and have it just about every day for my own breakfast. I have been reading about using barley as a porridge and how great it is and might give that a shot someday…but for now, its oats, cinnamon, dates and home made sesame milk for me!

     
    • Rhianna

      July 11, 2012 at 9:10 pm

      I’ve been thinking about congee a lot since we talked about it recently. Still thinking…

       
      • narf77

        July 12, 2012 at 6:32 am

        If you use the right rice (Basmanti etc.) it would be low G.I. and if you like savoury (my favourite flavour) you can mess about with all sorts of additions to it. I love “mush” lol 😉

         
        • Rhianna

          July 12, 2012 at 8:03 am

          I have to admit to not being a fan generally of mushy foods, but Joe absolutely adores it.

           
        • narf77

          July 12, 2012 at 7:48 pm

          I have always been a fan of the “mush” genre especially when it has to do with rice. It’s the ultimate in comfort food…mashed potato…congee…rice pudding…anything soft and slippy and I’m there! Steve doesn’t like mushy things either so you are in good company 🙂

           

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