This is a quick(ish) and super creamy version of oats – not quite porridge, but not quite bircher; something sitting in between the two that can be eaten warm, straight from the bowl of leftovers, or cold from the fridge.
Serves 2-4.
Ingredients 16
125 g rolled oats, (porridge oats)
375 ml apple purée
375 ml full-cream milk (whole milk)
2 tbsp milk powder
35 g dried apple pieces, chopped
1 tsp ground cinnamon
1 tsp mixed spice
1⁄4 tsp ground cloves
3 tsp vanilla bean paste
Pinch salt
250 g greek yoghurt, if needed
185 ml apple juice, if needed
1 green apple, tart, grated
To Serve
Pinch ground cinnamon
greek yoghurt, extra
fresh seasonal fruit
honeycomb, fresh, optional
freeze-dried fruits, optional
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Method 4
Set your slow cooker to low. Add the , , , , , , , , and . Season with a pinch of and stir well to combine.
Cook for 40 minutes. Give the oats another stir and loosen with the and , if required.
Stir through the grated before transferring to serving bowls.
Top with a pinch of , extra Greek yoghurt, fresh , and fresh honeycomb and , if using.
