Toffee Apple Poragie

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)

toffee apple poragie

  • 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
Topping
  • 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.

Nutty crumb layer bowl

I love bread, I could snack on toast all day but I try not eat too much bread at breakfast.  I’ve started experimenting with using bread in different ways and using breadcrumbs is of course a classic topping for many savoury dishes – who doesn’t love cauliflower cheese with a breadcrumb topping.  So I’ve incorporated some breadcrumbs into a layered dish for breakfast, adding lots of fruit and yoghurt to make it more nutritious. You could use unbuttered crumbs, but I find adding some nut spread adds a lovely flavour.  I like using a tall glass for this so I can imagine i’m eating a knickerbocker glory for breakfast.

Nutty crumb layer bowl (serves one)

layed breadcrumbs

  • 1 large piece of toast spread with nut butter (I love peanut or almond).
  • Fruit and yoghurt of your choice (banana and berries is a good combo)

Toast the bread, spread with nut butter and then blitz into breadcrumbs.  Layer up with fruit and yoghurt and maybe a drizzle of honey on top.