Ingredients:

  • 1 tbsp unsalted Butter or Vegetable Margarine (15 g)
  • 1 medium Cooking Apple (approx 200 g), peeled, cored, and diced into 1 cm cubes
  • 2 tbsp packed Light Brown Sugar (30 g)
  • 1 tsp Ground Cinnamon (5 ml)
  • ⅛ tsp Pinch of Salt (0.5 g)
  • ½ cup Walnut halves (60 g), roughly chopped
  • 1 tsp Maple Syrup or Agave Nectar (5 ml) (for caramelizing)
  • 2 cups Old-Fashioned Rolled Oats (180 g)
  • 4 cups Dairy or non-dairy Milk (950 ml)
  • 1 tsp Vanilla Extract (5 ml)
  • ¼ tsp Fine Sea Salt (1 g) (for porridge base)
  • Maple Syrup, to taste (for serving)

Instructions:

  1. Place the small frying pan over medium heat. Add the chopped walnuts and toast them dry for 2-3 minutes until fragrant.
  2. Drizzle the 1 teaspoon of maple syrup over the toasted walnuts. Stir quickly and continuously for 30 seconds until the syrup coats the nuts and begins to bubble slightly.
  3. Immediately transfer the sticky walnuts onto a plate lined with parchment paper. Spread them into a single layer and set aside to cool and crisp up completely.
  4. In the main saucepan, melt the butter/margarine over medium heat. Add the diced apples, brown sugar, cinnamon, and a pinch of salt.
  5. Cook for 8-10 minutes, stirring occasionally. Reduce the heat slightly if the sugar begins to burn. The apples should soften significantly but retain a slight bite. Remove the apples and set them aside, leaving any residual sugary juices in the pan.
  6. Pour the milk (or preferred alternative) into the saucepan containing the apple juices. Bring the liquid up to a gentle simmer over medium-high heat.
  7. Once simmering, stir in the rolled oats, vanilla extract, and the remaining ¼ teaspoon of salt.
  8. Reduce the heat to low. Cook for 8-10 minutes, stirring frequently to prevent sticking and achieving a creamy texture.
  9. Remove the porridge from the heat, cover the pan, and let it stand for 2 minutes to allow the last bit of liquid to be absorbed.
  10. Divide the hot porridge evenly among four bowls.
  11. Top each serving generously with the warm spiced apple compote and the crunchy, cooled caramelised walnuts.
  12. Drizzle with extra maple syrup to taste, and serve immediately.