ReceptnaptárApfel-Zimt-Haferbrei (apple and cinnamon porridge)
On cold German mornings, warm oat porridge, or Haferbrei, is a favourite, and with apple and cinnamon it is especially fragrant and cosy. It is made in one pan in 15 minutes and keeps you full for hours. Children and adults love it alike.
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Method
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- Peel and core the apples and cut them into small cubes.
- Melt the butter in a saucepan and cook the apples with the cinnamon for 3-4 minutes, until slightly softened.
- Add the oats, milk, water and salt and bring to a boil, stirring.
- Cook over low heat for 5-7 minutes, stirring often, until the porridge is creamy.
- Remove from the heat and sweeten with honey or maple syrup.
- Spoon into bowls and top with walnuts, raisins and another pinch of cinnamon.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose a tart apple (such as Boskoop), as it keeps its flavour when heated and balances the honey nicely.
- For a creamier porridge, leave out the water and cook with milk only.
- The porridge thickens as it cools, so thin it with a little hot milk before serving.
Frequently asked questions
Can it be made ahead?
Yes, it keeps in the fridge for 2 days and turns creamy again when reheated with a little milk.
What else can be added?
Flaxseed, peanut butter, dried plums or poached pears are all delicious.
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