There’s something so comforting about a big bowl of warm oats on a cold winter morning.
While there’s nothing wrong with quick sachets – they’re super convenient, especially on work days – these oats will make you rethink the porridge game.
Cooked slowly with grated apple, chopped nuts and a little cinnamon, and topped with stewed raspberry coulis, grilled banana, nut butter and Greek yogurt, my ultimate warm winter oats are all natural and heaven by the mouthful.
1 apple (I used Gala for their sweetness)
1/2 cup rolled oats
1/2 cup water
1/3 milk of choice
1 tsp cinnamon
1/3 cup chopped almonds
1/2 cup frozen raspberries
2 tablespoons of greek yogurt
2 teaspoons nut butter (I used cashew)
Quarter and de-core apple. Grate coarsely with the skin on.
Slice banana lengthways and fry in a non-stick pan on a medium heat, flipping over every minute or so until cooked. You can use a little coconut oil if you want, but you don’t need it.
While the banana is cooking, heat oats, water, milk, cinnamon chopped nuts and apple in a small saucepan on a medium heat for around 3-5 minutes until the oats are cooked through and the mixture has thickened, stirring regularly.
Stew raspberries in the microwave or in a small saucepan until they have broken down into a coulis.
When your oats have cooked through, serve them into two bowls, topped with stewed raspberries, grilled banana, a tablespoon each of Greek yogurt and a teaspoon of nut butter.
You can add a little drizzle of honey, an extra dusting of cinnamon or more chopped nuts if you like.