Breakfast porridge with apple and honey

Porridge has been a staple of people’s everyday diet for many hundreds of years. It often consisted simply of barley or oats cooked in water.

Breakfast porridge with apples and honey

On a cold morning there is nothing quite as comforting as a warm bowl of porridge with fresh toppings. It warms you through and keeps you full. You can vary your porridge according to taste and season. Try cooking it with apples or nuts. If you cook it with milk instead of water it becomes more creamy.

In this version Frida sprinkles the finished porridge with fresh apple pieces, dried cranberries, toasted hazelnuts and a generous drizzle of honey.

Procedure

Pour the water into a pot. Add the barley grains and the porridge oats. Let the porridge simmer for about 30 to 45 minutes, stirring regularly. Add a little more water if it begins to dry out.

When all the grains have softened you can add the milk to make the porridge more creamy. Season with salt.

Serve the porridge topped with apple pieces, cranberries, hazelnuts and honey.

Ingredients

4 persons
  • 1 litre water
  • 200 ml milk
  • 280 g barley grains (or pearl barley)
  • 70 g rolled oats
  • 1 heaped tsp salt
  • 2 tart apples, diced
  • 1 handful dried cranberries
  • 1 handful toasted hazelnuts, crushed
  • Honey

The cook’s notes

If you should happen to have any porridge left do not throw it away. Leftover porridge makes wonderful porridge cakes or can be used to bake a moist loaf.

Try serving the porridge for lunch or as an afternoon snack with freshly whipped cream on top.

You might also like Leftover porridge pancakes. Go to the recipe