Breakfast
Apple crumble porridge
Apple crumble meets porridge – breakfast doesn’t get much better than this. A warming apple and cinnamon porridge is baked in the oven, then topped with a crunchy crumble topping made with almonds and hazelnuts.
Cook's notes
The crumble topping can be made in advance so there’s minimal prep to do in the morning. This topping recipe makes enough for about 4 servings of porridge, so you will have leftovers for day. Double to make more if you like. Store in an airtight container in the fridge for a week or so.
Ingredients
For the crumble topping:
- 100g butter
- 50g flour
- 50g flaked almonds
- 50g hazelnuts, roughly chopped
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
For the baked porridge:
- 100g oats
- 700ml almond milk, we used ReRooted (if you want to use less milk, replace with half with water)
- 2 apples, cores removed & grated
- 1 tbsp raisins
- 1 tbsp honey, or maple syrup or sugar
- 1 tsp ground cinnamon
Method
To make the crumble topping:
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Step 1
Preheat oven to 160°C/Gas 3.
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Step 2
Combine all the ingredients in a mixing bowl. Use your hands to rub the mix together until it’s thoroughly mixed and resembles lumpy breadcrumbs.
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Step 3
Spread out on greaseproof paper on a baking tray. Bake for 25 minutes or so, removing and turning over occasionally, until golden brown. Allow to cool completely and then store for up to a week in an airtight container.
For the baked porridge:
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Step 1
Preheat oven to 180°C/Gas 5. Combine all the ingredients together in an ovenproof dish.
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Step 2
Cook for 10-15 minutes, until the porridge feels just set, and no longer runny. Top with half of the crumble topping and return to the oven for 5 minutes. Divide into two bowls and serve.