Title: Harvest Porridge
Yield: 2 servings
Category: Breakfast
Cuisine: Medieval
Source: Auntie Sable's Kitchen
Ingredients
- For Topping:
- 1 large, sweet apple, cored and chopped
- 1 large orange, peeled and chopped
- 1 cup total of sliced almonds, chopped pecans, chopped walnuts, and/or chopped hazlenuts
- 1/4 Teaspoon nutmeg
- 1 dash cardamom
- 1/2 cup brown sugar
- For 2 large servings of Porridge:
- 1 1/2 cups rolled, steel-cut or Irish oats
- 3 cups water
- Dash of salt
Instructions
Toss apple, orange and brown sugar together with the spices. Set aside.
Place chopped nuts in a dry skillet and toss over medium heat until lightly toasted. Add to fruit mixture and blend well.
Bring water to rolling boil in a medium pot. Stir in oats and dash of salt. Cook until oats are tender and porridge is creamy. Place into serving bowls. Add 1-3 tablespoons of prepared orange juice or apple juice if mixture is still dry after preparing porridge. Spoon fruit mixture on top of porridge before serving.
Notes
This recipe is easily made using modern quick-cooking rolled oats.