Creamy cinnamon porridge
3 medium, cored
⅔ cup(s), (120g)
vanilla bean extract, alcohol free
99% fat-free plain yoghurt
½ cup(s), (120g)
2 tbs, chopped
- Finely dice 2 apples. Combine diced apple, oats, cinnamon, vanilla, ginger and 1⅓ cups (330ml) water in a large saucepan. Place over medium heat and bring to a simmer. Reduce heat and cook, stirring occasionally, for 15 minutes or until oats are tender and porridge is thick and creamy.
- Coarsely grate remaining apple and place in a small bowl. Add yoghurt and maple syrup and stir to combine. Serve oats topped with yoghurt mixture, walnuts and a sprinkle of nutmeg.