Almond Porridge with Cinnamon stewed Apples

Spring has certainly sprung but there is definitely still the occasional cold dark morning where a delicious comforting bowl of porridge would go down a treat!

Nutritional goodness
A sustainable breakfast to set you up for the day! The oats and stewed apples provide adequate amounts of soluble fibre and slow releasing carbohydrates, which together with the protein rich almonds and the blood sugar stabiliser cinnamon could help balance energy levels throughout the morning. Flaxseeds add additional protein as well as omega-3 fatty acid, important for cell membrane health and cognitive function.  

Make your own 
For the porridge (serves 1)
1/3 cup jumbo oats
2/3 cup almond milk
1/3 cup water
1 tbsp ground flaxseeds
1 tbsp ground almonds
1 tsp flaked almonds to garnish

For the stewed apples (makes enough for 3 portions – store in the fridge)
4 bramley cooking apples (or apples of choice, preferably grown organically)
1/3 cup water
1 tbsp ground cinnamon

1. Start with the stewed apples; this will take around 20 minutes so it could be done the night before and left in the fridge. Core and dice the apples and add to a heavy bottomed pot with the water and cinnamon. Put on a medium heat until they start to bubble then turn down the heat, stir and cover with a lid (adjust the liquid if necessary). Leave for 15-20 minutes until the apples are soft and starting to lose shape.
2. For the porridge; put the oats, milk and water into a pan and simmer for 5 minutes until creamy. Add ground flaxseeds and almonds and stir to combine, this will thicken it up.
   
3. Pour into a bowl and add a heaped tablespoon of the stewed apples and finally sprinkle with flaked almonds.
   

* The stewed apples also make a tasty healthy dessert when served with a generous dollop of Greek or dairy free coconut yoghurt.