A warm bowl of porridge is especially handy when you need a breakfast that feels substantial without requiring a long list of fresh ingredients. The grated apple gently sweetens the oats, while cinnamon brings a familiar, cosy aroma. Adjust the amount of liquid at the end to make it as thick or loose as you like.
Let's make it.
- Place the oats, milk, water, grated apple, cinnamon and salt in a small saucepan.
- Bring gently to a simmer over medium-low heat, stirring frequently so the oats do not catch.
- Cook for 8–12 minutes, adding a splash of water if the porridge becomes too thick.
- Taste; the apple may provide enough sweetness without anything extra.
- Divide between bowls and spoon over the yoghurt and walnuts if using.
Make it your own.
- Grating the apple lets it soften into the oats without a separate cooking step.
- A firmer apple lends texture; a softer apple melts into the mixture.
- Use seeds instead of walnuts when appropriate for your household.
Storing and food safety
Best eaten freshly made. Cool extra porridge quickly and refrigerate within 2 hours; eat within 2 days and reheat until steaming hot.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
