Soak the oats overnight in water. I always soak extra so I have leftovers, so soak as many as you want according to the number of people you’re cooking for. When ready to cook, add enough milk so that your oats look like this, almost covered. You can go mad like my husband does and add, like a litre of milk, but this means you’ll be stirring a long time. I prefer the shortcut method!
Cook over a low heat, stirring to prevent sticking.
In a separate saucepan, melt 1 tablespoon of coconut oil and throw in 1 chopped apple (any type really). Stir, then put on the lid over a low heat. Keep checking and stirring intermittently. When the apple has softened, add a sprinkle of cinnamon and a tablespoon of brown sugar (optional). The apple doesn’t have to be stewed, just softened – it takes under 10 minutes.
When the porridge is cooked, spoon into a bowl and drizzle with honey (once again – optional). Top with the apple and a little cold milk.
Enjoy!
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