Creamy apple, cinnamon and walnut porridge
Porridge salted in the Scottish tradition but slowly cooked in milk with grated apple and cinnamon, topped with diced apple browned in butter and glazed with honey, like an apple crumble topping, and dry-toasted walnuts.
Method
- Dry-toast the walnut kernels in the 18 cm saucepan over a medium heat for 3–4 minutes, stirring, until they smell toasted and deepen by a shade without blackening. At the first wisp of smoke, immediately tip onto the board and leave to cool slightly. Wash and quarter the apple and remove the core; cut one-third into 5 mm dice, leaving the skin on for colour and to help them hold their shape.
- Return the saucepan to a medium heat and melt the butter until foaming. Add the diced apple, a pinch of cinnamon taken from the half-teaspoon measure, and 1 tsp honey (7 g). Sauté for 4–5 minutes, stirring occasionally: the cubes should be golden at the edges, tender but intact, and glossy with pale caramel. Transfer to a small bowl with all their juices; do not wash the pan, as its browned juices add flavour. While the apple cooks, roughly chop the warm walnuts with a knife.
- Peel the remaining two-thirds of the apple, about 130 g once peeled, and coarsely grate just before cooking so it does not brown; grated peel would leave strands in the porridge. Put the oats, milk, water, grated apple, remaining cinnamon and salt in the saucepan. Heat over a medium heat for 4–6 minutes, stirring and loosening the browned juices from the bottom, until the first small bubbles appear.
- Turn the heat down to low and cook for 6–8 minutes, stirring often and scraping the bottom. The oats should be tender with a little bite, and the spoon should leave a track that slowly closes. Remove before the porridge becomes thick and stodgy, as it thickens further while resting.
- Leave off the heat for 2 minutes. Divide between two warm bowls, place the caramelised apple cubes and their juices in the centre, scatter with toasted walnuts and drizzle each bowl thinly with 1 tsp honey (7 g). If liked, add 1 heaped tbsp cold plain yoghurt beside the apple: its tang brings the cinnamon to life. Serve immediately while still loose.
On your plate
Recipe
531 kcal · protein 17 g · carbs 60 g · fat 24 g
Quantities per person
- 50 g Rolled oats
- 206 g Fresh milk, 3% fat (1 litre carton)
- 60 g Water
- 110 g Apples
- 5 g Unsalted butter, 82% fat (200 g block)
- 12.5 g Walnut kernels
- 10.5 g Honey
- 0.75 g Ground cinnamon
- 0.5 g Fine salt
- 30 g Plain yoghurt, 3% fat (150 g pot)
Cooking tips
With fine oats (שיבולת שועל דקה), allow only 3 minutes over a low heat after the first bubbles and reduce the water by 50 ml. Without yoghurt, a little lemon zest grated over the caramelised apple gives the same freshness. To prepare the porridge the day before, cool quickly and refrigerate covered. Reheat gently with 2–3 tbsp water to restore its soft consistency, then add the caramelised apple, kept separately and microwaved for 30 seconds, walnuts and honey only at the last moment.
Inspired by Scottish porridge, slowly cooked oats properly seasoned with salt, here made with rolled oats and milk and topped in the style of an apple crumble: butter-browned apple, cinnamon and toasted walnuts.
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