I love recipes that are a cinch to make, but taste like you have been slaving over the stove for hours. This is one of those recipes. Stewed apple and blackberries, lovingly nestled on a bed fluffy porridge oats…
Now, I love porridge. But this hasn’t always been the case. My mum eats porridge every morning for breakfast, and I remember hating everything about it when I was little.
I thought it was gruel.
Then, a year or so after working at Healthy Supplies – I discovered all the different wonderful ways you could eat porridge. And I was hooked. Now, like my mum, I eat it for breakfast most mornings in the winter. It is so warming and filling, it is a great way to start the day.
I think the trick to making delicious porridge is knowing how to serve it. I love cooking my porridge with a milk alternative like coconut milk or almond milk. I love adding fruit and nuts as a topping, I normally use whatever I have lying around my kitchen. This particular recipe came about from the abundance of apples we had lying around the house. And also my desire for an apple pie…
Now I enjoyed this fruity compote on a bed of gluten-free oats, scattered with sprouted pecan nuts. It was pretty darn dreamy. It tasted just like a fruit crumble. Apples and Blackberries are like a match made in heaven. Which is lucky, as I had lots of apples that needed to be used, and a glut of frozen blackberries languishing in my freezer.
Helpful tip – in the summertime, go foraging and pick tons of blackberries. Then wash them and freeze them! If you are as lucky as we were last year, you will be rolling in berries all year!
The best part of the recipe is that it took barely any time at all to make. I used a packet of Hot and Steamy Gluten-Free Porridge Oats, which I just microwaved with some coconut milk. The apple and blackberries cooked down really quickly. It was prepped, cooked and plated up in ten minutes!
This recipe makes enough for two bowls of porridge, you could also serve the stewed fruit with yoghurt and granola. Or you can eat as it is, sprinkled with trail mix!
- 1 apple, cored, peeled and diced.
- 1 handful of blackberries (I used frozen)
- 1 generous squeeze of coconut blossom nectar
- 1 tbsp water
- 1/2 tsp cinnamon
- 1/2 tsp vanilla powder
- Add all ingredients to a saucepan. Heat over a medium heat until the ingredients cook down into a vibrant, purply red compote. Stir occasionally to ensure it doesn’t burn.
- Spoon over cooked porridge and scatter with chopped pecans.