INGREDIENTS

• 150g jumbo rolled oats
• 4 dates, stoned and finely chopped
• ½ tsp ground cinnamon
• Pinch of freshly grated nutmeg
• Pinch of ground allspice
• 2 eating apples, cored and cut into chunks
• 400ml semi-skimmed milk, plus extra for serving
• Sea salt

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COOKING INSTRUCTIONS

1. Put the oats, chopped dates and spices into a medium heavy-based saucepan with three-quarters of the apple chunks and add a pinch of salt. Pour in the milk and 400ml of hot water and stir over a medium heat until the porridge begins to simmer.
2. Simmer gently for 15–20 minutes, stirring regularly for a creamy consistency. The apple chunks will collapse into the porridge and the liquid should all be absorbed.
3. To serve, spoon into warmed bowls and top with the remaining apple chunks. Serve with a little jug of extra milk on the side.

VARIATIONS

Swap the cow’s milk for soya, rice or oat milk, or, for a very lean version, just make it with water.

 

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Ingredients: apple cinnamon jumbo rolled oats milk sea salt