Apple & Cardamom Porridge

Updated: May 2

This delicious, filling and healthy Apple & Cardamom Porridge is the perfect breakfast for cold and rainy spring mornings!



It has begun. The in-between seasons time. The rotate-three-different-jackets-in-one-day time (with the accompanying frantic search for my keys in six different pockets.)

The too cold, too hot, sweating one minute, chilled to the bone next minute season.

But, don’t get me wrong, I’m not complaining! Well, only a little bit. All this is bringing me closer to summer, my absolutely favorite season. The one I always look forward to the most!

But since the mornings are still crispy cold before the sun comes fighting through, I’ve had this Apple & Cardamom Porridge on regular rotation. It has a lovely cinnamon apple taste, a touch of sweetness from maple syrup (sub honey if you prefer!) with that intriguing cardamom taste tying it all together.

Such a good start to my day before I have to brave the misty morning chill to take the doggo for a walk! Today I was feeling extra highfalutin’ and added toasted pepita seeds and hazelnuts on top, which was absolutely delicious and which I can 100% recommend if you are feeling similarly fancy-pants.


xoxo Donata



Ingredients

Serves 2


1 cup (125 g) grated apple with skin (sweet and very crisp varieties are best!)

1 cup (100 g) rolled or old-fashioned oats

1 1/2 cup (350 ml) almond milk (or substitute cow’s milk or oat milk, but you may need to use less sweetener)

1 tbsp pure maple syrup or honey (start with 1/2 tbsp if using oat or cow’s milk and check the sweetness)

1/2 tsp kosher salt

1 tsp cinnamon

1/2 tsp ground cardamom


Topping

1/4 cup (30 g) pepitas

1/4 cup (32 g) hazelnuts

Blueberries, raspberries or red currants as garnish


Preparation


Add all ingredients except the apples to a small pot. Bring to a simmer on medium heat. Add the grated apple, then simmer for another 6-8 minutes until creamy, stirring occasionally.

While the porridge is cooking, place the pepitas and hazelnuts in a small pan and toast on medium-high heat, tossing occasionally, for about 6-7 minutes or until the pepitas are starting to puff up.

Split the porridge into two bowls, top with pepitas, hazelnuts and berries and serve immediately.


If you have leftovers and are heating them up, add a splash of milk to loosen the porridge.




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