Apple and hazelnut porridge
Dry rolled oats
⅔ cup(s), (60g)
⅔ cup(s), (165ml)
Red apple, unpeeled
1 medium, coarsely chopped
10 g, coarsely chopped, toasted (1 tbs)
- Combine oats, milk and ⅔ cup (160ml) water in a small saucepan over medium heat. Bring to the boil. Cook, stirring, for 2–3 minutes or until oats are soft and creamy.
- Stir half the apple into porridge before serving. Top with remaining apple and hazelnuts to serve.
TIP: To toast small amounts of nuts or seeds, toss them in a small non-stick frying pan over medium heat until just golden.