Spring is the time of the year with unpredictable weather. As we are all waiting for the warm sunny days, we often wake up to gloomy mornings. Like today for example.
During those cold mornings there is only one thing that brings us comfort: Porridge! You remember our delicious banana and cinnamon olive oil porridge, right?
This time we’ve decided to make it a bit differently. We will bake it in the oven with olive oil, and sweeten it with our Corinth raisins, grape molasses and wild flower honey.
With this recipe we are saying goodbye to the last apples of the season and welcome spring, with its lovely fruit and warm, long days! And of course, we will add some walnuts, our product of the month! Walnuts and apples are best friends after all.
And for those of you who are kinda crazy for porridge like me, this dish makes for a wonderful dessert, with some Greek yogurt or, dare I say, ice cream on top.
So let’s create our perfect morning breakfast and get ready for more spring breakfasts ahead!
Serves 4
1 cup oats
2 apples
1 tsp cinnamon
1 pinch of salt
50g walnuts
30g Corinth raisins
2 tbsp grape molasses
2 tbsp wild flower honey
6 tbsp olive oil
1 cup milk
1 cup water
Preheat the oven to 200C.
Cut the apples in thin slices.
In a large bowl, whisk together the grape molasses, honey, olive oil, milk and water until well combined. Add the cinnamon and salt.
Add the apples, oats, raisins and walnuts in your bowl and stir with a wooden spoon.
Place the porridge mixture in a baking tray and cover with foil. Bake for 30 minutes covered. Remove the foil and bake for an additional 15 minutes, or until the porridge is cooked and golden.
