Apple porridge with cinnamon stirred through
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Grating some apple into the porridge lets its flavour run through the bowl. Keep a few slices aside for the top if you like a fresh contrast. Moderate heat and regular stirring prevent milk from catching underneath.
For 2 bowls, use 80g rolled oats, 350ml milk, 100ml water, 1 medium apple and ¼ teaspoon cinnamon. Contains milk and oats; check labels for relevant cereal allergens.
Wash and core apple, grate about three-quarters and slice the rest. Put oats, milk, water, grated apple and cinnamon in a saucepan. Bring gently to a simmer, stirring, then cook over low heat for the oat packet's time, usually 5–8 minutes for ordinary rolled oats, until tender.
Add a splash of water if the mixture becomes too thick. Divide between bowls and finish with reserved apple slices. Allow 15 minutes. Taste before deciding if it needs sweetening. Serve promptly; cool leftovers in small portions and refrigerate within 2 hours. Use within 48 hours or a shorter milk instruction and reheat once with water until steaming hot throughout.