Apple and ginger are often paired together because they are such a delicious flavour combination. Ginger is also a wonderful immune-booster and has anti-inflammatory properties. I’ve used fresh ginger in this recipe because I prefer the more potent flavour it gives than ground ginger, but if you don’t have any, try replacing the fresh ginger with ground ginger. The first time I made this I used too much fresh ginger, and it was slightly overpowering, so I’ve reduced it in this recipe, but feel free to adjust it depending on your own tastes.
40g porridge oats
1 apple, grated (I used a Jazz apple, but any type will do!)
2cm piece fresh ginger, peeled and grated
150ml almond milk
Topping suggestions: 1 tbsp. nut butter (I used almond), unsweetened natural yoghurt, nuts, seeds (chia, flaxseed, sunflower etc) for protein
Note: If the grated apple turns brown, don’t worry about it, it just happens when it’s exposed to air. You can prevent this by squeezing some lemon juice over it, but I wouldn’t recommend this if you’re using dairy milk, as it might cause it to curdle.
1.) Set aside 1tbsp grated apple, a pinch of grated fresh ginger, for topping.
2.) Add the oats, grated apple, grated ginger and water/milk of choice to the pan and bring to the boil.
3.) Reduce the heat and simmer until it reaches your preferred consistency or all of the liquid has been absorbed (about 10 minutes).
4.) Top with the remaining grated apple and ginger and serve with your choice of toppings. Enjoy!