The chemistry between apple and cinnamon is totally off the charts……
This porridge is like a syphony in your mouth….and you just want to keep eating until the last spoonful!
It’s a lumpy porridge with a beautiful golden colour and a great flavour! Toasting the ryes not only adds that natural tang but it also reduces cooking time… For me cinnamon is never too much so make sure you sprinckle lots of it on top of your porridge.
This time I made this porridge on the microwave but if you prefer you can do it on a stove. If you love oatmeal, take a look …. Coconut Covered Peach Oatmeal or Spiced Banana Foster Instant Oatmeal!
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- ⅓ cup of rolled oats
- ⅓ cup of toasted rye flakes (see note below!)
- ½ cup of milk
- 4 tablespoons of water
- 1 apple
- a dash of honey
- poppy seeds
- ½ teaspoon of cinnamon
- Peel, core and finely grate the apple.
- If you do this recipe on a stove, bring the porridge to a gentle simmer and cook for about 7-10 minutes (until it’s thick and creamy!). If you use the microwave, pick a large cereal bowl so the porridge doesn’t boil over before it is fully done and mix all the ingredients. Microwave on high for 2-3 minutes.
- PLACE THE RYE FLAKES IN A HEAVY-BOTTOMED PAN AND HEAT FOR 4-5 MINUTES. NO OIL OR GREASE IS NECESSARY.