Apple Pie Porridge

My mother-in-law gave us a big bag of apples in the weekend.

Apples that look like they should – deformed, dimpled, marked.

I am putting them to good use this week!  Yesterday I experimented with a gluten-free apple muffin recipe, and although the kids are devouring them, the recipe isn’t good enough to share…yet.  A little more refining to do there.

Apple Pie Porridge has however been a favourite in our house for a while now, back before we were gluten-free.  So I have two variations of this recipe, one with oats and one with gluten-free grains.

We make ours in the slow-cooker before we go to bed, then wake up to nice hot breakfast, cooked and ready to serve.  Perfect for these colder mornings when we stay tucked up in bed as long as possible!

Ideally soak your grains (whether you are using oats or quinoa/amaranth) for 6+ hours before cooking to release the phytic acid and enhance digestibility, and discard the soaking water.  Just put them in a container in the morning, cover with water.  When you are throwing all the ingredients in the slow-cooker just drain the water off the grains and tip the grains in the slow-cooker along with fresh water and the other ingredients.

Apple Pie Porridge – serves 6

Ingredients:

• 2 cups whole grain rolled oats
• 2 apples, cored and chopped (optionally peeled)
• 2 cups milk of choice (or use all water)
• 2 cups water (or 3 1/2 if cooking in slow-cooker, making the liquid 5 1/2 cups total)
• 2 tsp vanilla essence
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1/4 cup of raisins or currants (optional)

Method:

1. Put all the ingredients in slow-cooker, stir and cook on low overnight, or
2. Put all the ingredients in a saucepan over medium-high heat
3. Bring to the boil, reduce to a simmer, and stir occasionally
4. Cook until desired consistency, about 10 minutes
5. Serve with extra cinnamon, nutmeg, apple, walnuts, stevia or a drizzle of honey if desired.

Gluten Free Apple Pie Porridge – serves 6

Ingredients:

• 1 cup quinoa
• 1/2 cup amaranth
• 2 apples, cored and sliced (optionally peeled)
• 4 cups water (or 5 1/2 cups if using slow-cooker)
• 2 tsp vanilla essence
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of sea salt
• 1/4 cup of raisins or currants (optional)

Method:

1. Put all the ingredients in slow-cooker, stir and cook on low overnight, or
2. Put all the ingredients in a saucepan over medium-high heat
3. Bring to the boil, reduce to a simmer, cover and stir occasionally
4. Cook until desired consistency, about 15 minutes
5. Serve with extra cinnamon, nutmeg, apple, walnuts, stevia or a drizzle of honey if desired.