This cinnamon apple porridge is the warming breakfast you need right now

Name: Slow-cooked jersey milk porridge with cinnamon apple topping recipe
Yield: 12
Ingredients: 20g unsalted butter, softened, to grease; 2 cups (365g) steel-cut oats; 2 cups (500ml) Jersey cow milk (substitute good-quality milk), plus extra warmed to serve; 2 tbs fine semolina; 1/2 cup (50g) barley bran (from health food shops); 1/2 cup (125ml) maple syrup; Topping of your choice, to ser; 3 green apples; 1/4 cup (60ml) rice malt syrup; 1 tsp ground cinnamon; 1/2 teaspoon vanilla bean paste; Pinch of salt flakes; 30g unsalted butter; Cinnamon quills (optional); Handful of toasted walnuts

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jul 25, 2018

This recipe will feel more like dessert than breakfast! This recipe makes 2 cups of cinnamon apple topping.

Slow-cooked jersey milk porridge

20g unsalted butter, softened, to grease
2 cups (365g) steel-cut oats
2 cups (500ml) Jersey cow milk (substitute good-quality milk), plus extra warmed to serve
2 tbs fine semolina
1/2 cup (50g) barley bran (from health food shops)
1/2 cup (125ml) maple syrup
Topping of your choice, to ser

Cinnamon apple topping

3 green apples
1/4 cup (60ml) rice malt syrup
1 tsp ground cinnamon
1/2 teaspoon vanilla bean paste
Pinch of salt flakes
30g unsalted butter
Cinnamon quills (optional)
Handful of toasted walnuts

Method

1.

Preheat oven to 150°C. Grease a large ovenproof saucepan with a fitted lid.
2.

Add oats, milk, semolina, bran, maple syrup, 11/2 tsp salt flakes and 6 cups (1.5L) water. Cover and bake, stirring halfway, for 2 hours 30 minutes or until oats are softened and most of the liquid has been absorbed (stir through extra warm water or milk to reach desired consistency).
3.

Divide among serving bowls and top with extra warmed milk and topping of your choice. (If making ahead, transfer to an airtight container/containers, cover surface directly with baking paper and chill for up to 1 week. To reheat, transfer porridge to a microwave-safe bowl, stir through 1/3 cup (80ml) water and microwave on high for 2 minutes or until warmed. Top with extra warmed milk.
4.

For the topping, Peel 3 green apples, core and cut into eighths, then toss with 1/4 cup (60ml) rice malt syrup, 1 tsp ground cinnamon, 1/2 tsp vanilla bean paste and a pinch of salt flakes in a bowl. Set aside to macerate for 8 hours or overnight.
5.

The next day, melt 30g unsalted butter in a large frypan over medium-high heat. Add apple mixture and cook, stirring occasionally, for 6 minutes or until apple is just tender. Serve scattered with cinnamon quills (optional) and chopped toasted walnuts. Topping can be stored, covered and chilled, for up to 4 days.