Apple and Hazelnut Porridge

Apple and hazelnut porridge is a healthy and nutritious option, ideal for breakfast. Here’s the recipe to prepare a delicious porridge with apples and hazelnuts, with an Italian twist we could think of substituting the hazelnuts with IGP toasted hazelnuts from Piedmont, which are particularly fine. Now, let’s see how to prepare it:

Ingredients

• 50 g of oat flakes
• 250 ml of milk (can be cow’s milk or a plant-based alternative)
• 1 medium apple, peeled if you prefer and diced
• A handful of hazelnuts (using IGP Piedmont hazelnuts would be fantastic)
• 1 teaspoon of honey or maple syrup (optional)
• A pinch of ground cinnamon
• A pinch of salt

Preparation

1. In a saucepan, put the oat flakes and the milk. Add a pinch of salt. Heat over medium-low heat, stirring occasionally, until the oats start to absorb the milk and thicken, for about 5-10 minutes.
2. While the porridge is cooking, take the hazelnuts and toast them in a non-stick pan over medium heat until they begin to turn slightly golden and fragrant. Then remove them from the heat and let them cool before roughly chopping them.
3. Add the diced apple to the porridge when it starts to thicken, along with a pinch of cinnamon. If you want an extra touch of sweetness, you can also add honey or maple syrup.
4. Continue cooking the porridge until the oat flakes are soft and creamy and the apple is cooked.
5. Serve the porridge hot and garnish with toasted hazelnuts and an extra sprinkle of cinnamon, if desired.

Curiosity

Porridge is a very ancient dish, whose origins can be traced to the cold lands of Scotland. Traditionally it was consumed with salt and water, but over time it evolved and was enriched with the addition of fruit, sweeteners, and spices. Apples and hazelnuts add an extra touch of flavor and texture to this simple yet substantial dish.