I’m back on the poragies this weekend and this one feels quite decadent – fortunately I ate if after my long morning run, so it felt well deserved. The dates and almond butter give a hint of caramel and the maple syrup and toasted almonds swirled on top helps to cement the toffee apple feeling.
Toffee Apple Poragie (serves one)
- 1 apple (core and seeds removed but unpeeled)
- 2 medjool dates
- 1 teaspoon almond butter
- 200ml coconut milk (or almond milk works as well)
- 40g porridge oats
- 50-100ml water
- 1 tbsp. maple syrup
- some toasted flaked almonds
Blend the apple, dates, almond butter and coconut milk in a blender. Put the oats in a pan and add the blended mix. Bring to the boil and simmer for 3-4 mins – keep an eye on it and add water to stop it sticking and reach the consistency you like.
Serve with the maple syrup poured on top with the flaked almonds.