Almond, raisin and apple porridge

Almond, raisin and apple porridge

By
From
The Pip & Nut Butter Cookbook
Serves
2
Photographer
Adrian Lawrence

Raisins have a lovely way of softening up in this recipe, but if you like them all plumped up then just soak overnight in a little water and they will be even more juicy.

Ingredients

Quantity Ingredient

For the oats

Quantity Ingredient
75g oatmeal
100ml milk
150ml water
50g raisins
1/2 teaspoon ground cinnamon
2 tablespoons almond butter

For the topping

Quantity Ingredient
2 tablespoons almond butter
1 apple, grated (skin on)
4 tablespoons maple syrup

Method

  1. Put the oatmeal into a medium pan with the milk, water, raisins, cinnamon and almond butter. Bring to the boil over a medium heat, stirring continuously, then turn down the heat and cook, stirring, until the porridge is creamy and the raisins have softened, for about 5–7 minutes.
  2. Divide the porridge between 2 bowls then swirl in the almond butter, pile the grated apple on top and add a generous drizzle of maple syrup.

Pip's Top Tip on porridge:

  • Make sure you use oatmeal rather than rolled oats to get a better bite and avoid it turning into school-dinner-style gloop.

    Add a pinch of salt to the oats before cooking. It works. Trust me.

    Try soaking your oats in liquid overnight and they’ll cook even more quickly in the morning.

    Or if you want to have a more oat-y flavour running through your bowl, try toasting the oats over a low heat in a dry pan for a couple minutes before cooking.
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