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200g jumbo porridge oats
2 eating apples, peeled, cored and roughly chopped
½ tbsp coconut oil
1 tsp ground cinnamon
570ml semi-skimmed milk or almond milk
Honey, golden syrup or brown sugar (optional), to serve


  • In a medium bowl mix the oats with 300ml cold water and set aside to soak (you can leave this overnight in the fridge).
  • Put the apples, coconut oil and 3 tbsp cold water in a large saucepan, cover with a lid and cook for 10 minutes over a medium heat until the apples have softened.
  • When the apples are soft, pour the soaked oats and soaking liquid into the pan, then stir in the cinnamon and milk.
  • Turn the heat to low-medium and gently simmer the porridge for 15 minutes, stirring with a wooden spoon regularly to stop the oats from sticking and clumping together.
  • When the porridge has a thick consistency, take the pan off the heat and leave to stand for a minute before serving.
  • Add a drizzle of honey, golden syrup or brown sugar to sweeten, if you like.