Porridge with fruit topping, this oatmeal is filling and digestible. Thanks to the raspberry and apple topping, children like it and enrich the brunch of vegetarians.
Ingredients
Sweet meals For 4 people
Porridge
3 l of milk
3 l of water
40 g of raw sugar
1 pinch of salt
200 g of fine oat figs
4 tablespoons of hazelnuts
Raspberry topping
150 g of frozen raspberries, thawed
2 tablespoons of raw sugar
Apple topping
2 apples
2 tablespoons of butter
2 tablespoons of raw sugar
1 tablespoon of dark raisins e.g. sultanas
cinnamon
1 tablespoon of poppy seeds
How to proceed
Preparation: approx. 30 minutes
Porridge
Bring the milk, water, sugar and salt to the boil. Add the oat flakes and cook over medium-low heat, stirring constantly for approx. 10 minutes, until a thick gruel is formed. Remove the pot from the heat. Toast the fat-free hazelnuts in a non-stick pan. Let them cool a little and chop them coarsely. Serve the porridge with toppings in bowls and sprinkle with hazelnuts.
Raspberry topping
Mix the raspberries with the sugar and simmer for approx. 5 minutes over low heat, until it forms a puree.
Apple topping
Cut the apples in four and remove the core. Cut the apples into wedges. Heat the butter and sugar in a pan. Add the apple wedges and raisins and brown them, stirring for approx. 3 minutes. Season with cinnamon. Just before serving, stir in the poppy seeds. You may be interested to read salmon with green peppercorn recipe/ Vietnamese sprout salad recipe/ Pork stew with carrots recipe.
Useful tips
Top off the porridge with a little whipped cream.
Depending on the season, use fresh berries or other fruits.
