Breakfast recipe
Warm oat porridge with softened apple, cinnamon, juicy raisins and a creamy peanut-maple swirl.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
medium saucepan, small bowl, fine grater, wooden spoon
Method
Core the apples and cut them into 1cm dice. Finely grate half the lemon zest and squeeze 1 tablespoon lemon juice.
Put the apples, raisins, half the ground cinnamon, 100ml oat milk and the lemon juice in a medium saucepan. Cook over a medium heat for 5 to 6 minutes, stirring twice, until the apples are glossy and just tender but still hold their shape.
Stir in the porridge oats, remaining 700ml oat milk, remaining ground cinnamon and the salt. Bring to a gentle simmer, then cook over a low heat for 6 to 8 minutes, stirring often, until thick and creamy with no dry oats.
Stir the peanut butter, maple syrup, lemon zest and 2 tablespoons warm water in a small bowl until smooth and pourable.
Divide the hot porridge between four bowls. Swirl over the peanut mixture, then scatter with the pumpkin seeds before serving.
