Apple Cinnamon Porridge with Nut Crunch


(Contains advertisement) Without breakfast I’m not happy. My first meal of the day can be very late – for example, when I am doing interval fasting, but I don’t want to break my fast with a hearty lunch. I prefer to start the day with something sweet and comforting, but of course I still want it to be healthy. To be honest, I really celebrate my breakfast, sometimes it is the healthiest meal of the whole day: prepared with love and only healthy, natural ingredients. Mostly I’ll have overnight oats with fresh fruit and homemade granola for some crunch. When it’s cold outside, I love a warm porridge, but the crunch on top remains a must. Therefore I like to mix a quick nut crunch from different roasted nuts. It’s ready in no time and tastes great – not only on porridge, by the way, but also as a little snack in between.

Nuts are just perfect for a healthy breakfast: they are full of minerals, healthy fats, protein and fibre and therefore provide you with a lot of energy. Just like oats. They also offer lots of healthy nutrients and keep you satisfiedfor a long time thanks to their long-chain carbohydrates. I prefer wholegrain oats. I also prepare my porridge with wholegrain oatmeal. I know it’s not so common, but to me the crunchy version tastes more aromatic. They also have a better effect on the intestinal flora than the tender oats. Anyway: of course you can also use tender oatmeal for my porridge recipe. The trick to make the oat flakes even more aromatic works with both tender and wholegrain flakes: roast them briefly before cooking. All right? Then let’s get started.



Apple Cinnamon Porridge with Nut Crunch

For 2 portions

  • 2 large apples
  • ½ lemon
  • 2 tbsp maple syrup
  • 1 stick of cinnamon or ½ tsp cinnamon powder
  • 120 g wholegrain oat flakes
  • 360 ml almond milk
  • 1 pinch of salt
  • ¼ tsp ground cardamom

For the nut crunch:

Peel and quarter apples, remove core and cut into slices. Boil them together with the juice of half a lemon, maple syrup and cinnamon in a small pot with a lid for about 10-15 minutes on medium heat until soft, if necessary add some more water.

Meanwhile, roast the oat flakes in another pot without oil for a few minutes until they smell nice. Stir from time to time so that they do not burn. Add plant milk, salt and cardamom and bring to the boil briefly. Then let everythingsimmer on low heat for about 15 minutes, stirring from time to time.

Divide the porridge between 2 bowls, and place the steamed apples on top. Add cinnamon powder and a little maple syrup to taste. Mix the nuts and also put them on the bowls or serve with them.


When I‘m in a hurry, I like to use the apple-cinnamon porridge by Seeberger.




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