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Le Chaudron recipe
Porridge avoine pomme cannelle
Apple cinnamon oatmeal
⏱ 10 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
80 g (3 oz)rolled oats
250 ml (1 cup)skim milk
1apple
1 tspcinnamon
1 tbsphoney
1 tbspsliced almonds
- 80 g (3 oz) rolled oats
- 250 ml (1 cup) skim milk
- 1 apple
- 1 tsp cinnamon
- 1 tbsp honey
- 1 tbsp sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the 80 g (¾ cup) oats and 250 ml (1 cup) milk in a medium saucepan. Stir so all the oats are moistened.
- Bring to a simmer over medium heat (don't let it boil hard or the milk will boil over). At the first bubbles, turn the heat down to low.
- Cook for 5 minutes over low heat, stirring constantly with a wooden spoon so it doesn't stick.
- Meanwhile, wash and core the apple and cut into 5 mm (¼ in) dice. Leave the skin on.
- The oatmeal is ready when thick and creamy and a spoon leaves a clear trail. Take off the heat.
- Off the heat, stir in the diced apple, cinnamon and honey gently.
- Divide between 2 bowls. Toast the sliced almonds in a dry skillet for 2 minutes, stirring often, until golden.
- Sprinkle the toasted almonds over each bowl and serve warm.
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