I’ve always thought porridge and Autumn get on like a house on fire, so I’ve created my perfect bowl of oats.
Since living in London I’ve actually experienced the seasons with a little more clarity. We had some gorgeous weeks of sun (and sweaty day trips on the tubes) and now its October we have firmly moved into Autumn. In the morning when I get up for yoga its dark, but by the time I’ve finished the sun is shining and the air is crisp. Porridge in this weather is perfect because it’s so comforting and warm.
If you don’t have any of the additional toppings I’ve used for this recipe then just use whatever you have. If you don’t have any toppings at all then no problem, the porridge will still be gorgeous with the basic ingredients. In-fact, I made this recipe a few times and on one of those occasions I completely forgot that I had ran out of milk. I made the porridge anyway, just with the oats on there own cooked in water and it was lovely, the maple syrup sweetened it enough.
1 tbsp coconut oil
1/2 cup of oats
1 cup of boiling water
1/2 tsp cinnamon
2 tbsp milk (coconut, almond)
1 tbsp yoghurt
1/4 cup of raisins
2 tbsp maple syrup
Heat your pan on a medium heat. Slice your apples, first vertically so the pieces are big, then cut them in half again. Once the bottom of the pan has warmed add a tbsp of coconut oil, let it melt and stir it evenly around the pan. Add your apples and make sure they are coated in the oil. Leave the apples to caramelise by stirring them occasionally over ten minutes. Keep an eye on them because you don’t want them to burn. Once they are golden, take them out of the pan and put them on a separate plate.
Add your oats and boiling water to a pan. Continue to heat the oats on a low heat but be aware that the water will absorb very quickly so it wont take longer than a few minutes. If the pan is too hot they will burn and stick to the bottom. Once you are happy with the consistency take the pan off the heat, add your milk, yoghurt, cinnamon, raisins and maple syrup. Lastly (if you want it to look pretty) add your apples in a circle around the porridge and sprinkle with your toppings. I used bee pollen, hemp and chia seeds for protein.