Ginger Apple Raisin Cinnamon Oatmeal Porridge (4 Servings)
Servings: 4
Prep Time: 10 minutes (plus optional soaking time)
Cook Time: 10–15 minutes
Ingredients:
- 1 knob of butter or coconut oil
- 2 cups (180 g) rolled oats (or 2 cups / 320 g steel-cut oats for a chewier texture)
- 4 cups (960 ml / 960 g) unsweetened almond milk (or other milk like cow’s milk, coconut milk, etc.; even water can be used)
- 2 small apples (about 300 g total), diced (skin on for extra fiber)
- ½ cup (80 g) raisins
- A thumb-sized piece, 2 teaspoons (8 g) fresh ginger, grated or finely chopped (or 1 teaspoon / 2 g ground dried ginger)
- 2 teaspoons (5 g) ground cinnamon
- 2–4 tablespoons (30–60 ml / 40–80 g) maple syrup or honey (optional, for sweetness)
- Optional toppings: chopped nuts (e.g., ¼ cup / 25 g almonds), extra raisins (2 tablespoons / 20 g), or a pinch of cinnamon
Instructions:
Optional Soaking : Place oats in a bowl, add water, and I personally add a spoonful of yogurt, then let it soak overnight in the fridge.
Drain and rinse thoroughly.
Cook the Oats: Melt the butter in a pan and add the ginger. Let it cook gently over low heat, then add the apples.
Add 4 cups (960 g) almond milk, soaked (or unsoaked) oats, and a pinch of salt (0.5 g). Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 5–7 minutes (10–15 minutes for steel-cut oats), until the oats start to thicken.
Add Flavorings: Stir in raisins (80 g) and cinnamon (5 g). Cook for another 3–5 minutes, stirring occasionally, until the apples soften and the flavors meld. Add a splash of extra milk/water if it gets too thick.
Sweeten (Optional): Taste and add maple syrup or honey (30–60 g, to taste). Stir to combine.
Serve: Divide the porridge into four bowls.
Garnish with optional nuts (25 g) and/or a pinch of cinnamon.
Enjoy!
