This is a breakfast staple in our house.
1 cup gluten free oats (JS or Nairns), or 1 cup standard oats
1/3 cup rice dream
Pop them both into a sauce pan over a lowish heat. Stir pretty frequently as it cooks - somewhere between 7-10 minutes. I add more Rice Dream as Molly likes her porridge more on the running side but you can adjust that to your taste.
If you have any elderly apples sitting in your fruit draw this is a good time to grab them.
Peel, quarter and cut 2 apples into 1/2 inch slices.
Put a tablespoon of diary free marg (Pure Sunflower) into a small pan.
Throw in the apple slices.
Add 2 tbs brown sugar and cook gently. Stirring now and then.
Flavouring are up to you:
I added 1/4 tsp vanilla and 2 tbs maple syrup.
But you could do as the original recipe calls for and add 1/4 tsp cinnamon and 1/2 maple syrup (maple syrup is pretty expensive to I just added a bit for taste to the dark brown sugar). For that quantity of maple syrup you need three apples.
Let the apples cool for a few minutes as they are mighty hot when they come out of the pan and sugar really burns the mouth if you aren't careful.
Throw the apples on top of the porridge and serve.
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