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.

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