Apple Crumble Porridge

27 April 2015 | Recipes

I love apple crumble and I love porridge, so it would only be right to get them together on a cool autumn morning to warm up my insides and keep my belly and tastebuds happy.

To soak or not to soak… 

I am all for soaking oats. In fact, lately I’ve been soaking them in homemade coconut kefir and I find them so much easier to digest. The reason soaking oats increases digestibility is because it neutralises the antinutrient, phytic acid, which can bind to minerals preventing your body from absorbing them. The same principle behind soaking grains, legumes and nuts.

If you don’t currently soak your oats and find you have trouble digesting a bowl of porridge, I highly recommend popping oats in a jar the night before and covering them in filtered water. Adding an acid of some description like lemon juice, apple cider vinegar, kefir or whey will help the fermentation process that enables the phytic acid to be released.

To rinse or not to rinse…

There is a bit of debate about whether or not to rinse your oats after soaking. I don’t. Sally Fallon doesn’t. I have no issues with not rinsing, but there are plenty of people out there who say that you should otherwise you’re just ingesting the phytic acid in the soaking liquid. This makes complete sense to me, however my (very sensitive) gut, has absolutely no issues with not rinsing. You decide for yourself.

Apple Crumble Porridge

Ingredients

  • 1/2 cup of rolled oats
  • Your choice of soaking liquid (see notes below)
  • 1 small apple, grated
  • 3 prunes, chopped (optional)
  • 1/2 teaspoon maca (optional)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 1/4 cup water or milk of your choice
  • Coconut yoghurt, to serve

Apple Crumble

  • 1 tablespoon coconut flakes
  • 1 teaspoon sunflower seeds
  • 4 pecans, coarsely chopped
  • 1 teaspoon activated buckwheat (buckinis)
  • 1/2 teaspoon sesame seeds
  • sprinkle of ground cinnamon

Method

  1. Soak oats in your choice of soaking liquid. It should just cover the oats. Leave at room temperature overnight.
  2. To make crumble place all the ingredients in a small frying pan over medium heat, and toast tossing frequently for about 2-3 minutes or until golden. Remove from heat.
  3. Add soaked oats to a small saucepan over medium heat with apple, prunes, cinnamon, salt and water or milk of your choice.
  4. Stir over medium heat for 3-5 minutes or until liquid is absorbed. Transfer porridge to a serving bowl.
  5. Sprinkle with crumble topping. Dollop with yoghurt, to serve.

For a quicker morning breakfast prepare topping in larger batches and keep in a jar in the pantry.

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions

Rolled oats: This recipe would taste great as a quinoa porridge too. Follow directions for quinoa porridge here.

Soaking liquid: Add 1 teaspoon of lemon juice or apple cider vinegar to enough water to cover oats. Or alternatively you can soak oats in whey (liquid strained from pot set yoghurt) or kefir. I use homemade coconut milk kefir. Interested in making you own kefir? I bought my grains here.

Prunes: Leave them out or substitute with sultanas, goji’s, dates or currants.

Water or milk: Because I soak my oats in coconut milk kefir, I add water when cooking because I find they’re creamy enough. If you just soaked in water, you might like to add dairy, almond or coconut milk at this point to make your oats nice and creamy.

Apple Crumble: Play around with this combo. You can use any nuts and seeds you like. Add a tablespoon of almond meal if you like. If you want it to really taste like an apple crumble, add 1/2 teaspoon of butter and a drizzle of honey or maple syrup when toasting in the frying pan.

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