Salted Caramel Porridge

Salted caramel is one of my favourite things, and it seems a bit indulgent to have it for breakfast - then again, autumn really lends itself to caramel and apples. 

Good stuff:

Porridge is a good source of low glycemic index carbohydrate - this means that it doesn't increase your blood sugar very quickly, and therefore avoids that mid-morning slump. Oats also contain a certain type of sugar called beta-glucans which have been shown to reduce bad cholesterol, making porridge a heart healthy breakfast. Plain porridge made with just milk or water is also reasonably low in calories - around 150-200 kcal per serving. This recipe uses a whole chopped apple per serving and so it counts as 1 portion of your 5 a day. As a word of warning, this recipe uses added sugars and salt, which makes is very delicious but also not ideal for eating everyday - think of it more as an occasional treat! 

ingredients: (serves 2)

for the porridge

1 cup oats

1 cup milk (I use almond)

2 apples, cubed

Tbsp pecans

for the sauce

1 x tbsp tahini

1 x tbsp honey

Pinch of sea salt

Method:

To make the porridge, add the oats and milk/water to another pan and heat gently. The more you stir the creamier the consistency of the porridge becomes so I like to stir it as much as possible. Depending on how thick you like it, you may need to add more liquid. Whilst the porridge cooks, toast the pecans and apple cubes in a dry pan on a low heat, watching them carefully as they can burn quickly. Mix the tahini and honey in a separate bowl and add salt to taste - remember you can always add more but you can't take it away, so don't add loads at once! Mix until a caramel consistency is formed. When cooked, put the cooked porridge into 2 bowls, top with the fruit and nuts and then drizzle some of the caramel sauce on top.