Wash and core the apple and coarsely grate it, skin and all.
Put the oats in a small pan with the unsweetened almond milk and Ceylon cinnamon and warm over a medium heat. Stir regularly so the porridge turns evenly creamy.
As soon as the mixture is simmering gently and thickening, stir in the ground linseed and half the grated apple.
Leave the porridge over a low heat for a little longer until it reaches the consistency you like. If it gets too thick, stir in a little water or almond milk.
Roughly chop the almonds.
Spoon the porridge into a bowl and serve with the remaining grated apple and the almonds.
Good to know
A breakfast like this feels cosy and familiar. Warm, creamy and just right for mornings when things should be uncomplicated.
Swaps
Almond milk → unsweetened oat milk (a slightly fuller flavour); almonds → walnuts (also provide omega-3 fatty acids); linseed → chia seeds (also provide fibre); apple → pear (mild, also contains fibre)
Allergens
Contains tree nuts (almonds, almond milk) and gluten (oats) unless labelled gluten-free – with coeliac disease, only use oats labelled gluten-free. Oats suit many children well, and the porridge is fine in pregnancy.
