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Brown butter apple, pecan & honey porridge
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175g rolled oats
500ml whole milk
40g pecans, chopped
40g unsalted butter
2 apples, peeled and cut into small cubes
½ tsp ground cinnamon
1 tbsp poppy seeds
3 heaped tbsp clear honey
1. Put the oats in a large saucepan with the milk, 500ml water and a pinch of salt. Set over a medium heat and bring to a simmer. Reduce the heat a little and cook gently for 12-15 minutes, stirring occasionally, until creamy (you may need to add more water or milk during cooking, depending on the oats).
2. Meanwhile, put a small frying pan over a medium heat and toast the pecans for a few minutes until golden. Transfer to a plate and set aside. Add the butter to the pan, then stir in the apples and cinnamon and cook for 5 minutes, until softened but still holding their shape. Stir in the pecans and poppy seeds, then after a couple more minutes, add the honey with a pinch of salt. Stir, turn the heat up a little to caramelise gently for 2 minutes, then remove from the heat. Serve the apples on top of the hot porridge.
Typical values per serving:
This recipe was first published in September 2020.