Journal Recipes Breakfast
Stewed apple & cinnamon porridge
Soft, warm and filling: a reliable breakfast for a sensitive gut, ready in about fifteen minutes.
- Breakfast
- Serves 2
- Prep 5 min
- Cook 10 min
- Vegetarian (vegan with swaps)
Ingredients
For 2 servings
Cooking for
2 servings
To serve
Method
Put the apple, cinnamon and water in a small pan. Cover and cook over a low heat for 8–10 minutes, stirring now and then, until soft. Mash lightly if you like it smooth.
Meanwhile, put the oats, milk and salt in a second pan. Bring to a gentle simmer and cook for 5–6 minutes, stirring, until thick and creamy. Stir in the flaxseed.
Spoon the porridge into bowls and top with the stewed apple, yoghurt and pumpkin seeds.
Cooking for more than two? Use a wider pan so the porridge cooks evenly, and allow a minute or two longer.
Clare’s notes
Three small tips
Batch the apple.
Stew six apples at once and keep them in the fridge for up to 4 days.
Avoiding dairy?
Use an oat or almond drink and coconut yoghurt.
On a low-FODMAP phase?
Apple is high-FODMAP, so swap it for a firm banana or a handful of blueberries.