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You are here: Home / Recipes / Breakfast & brunch / Spiced apple, maple and toasted pecan oat porridge

Spiced apple, maple and toasted pecan oat porridge

by Jeanne Horak on July 9, 2015 29 Comments in Breakfast & brunch, Gluten-free, Recipes

AppleMaplepecanoatsTitle

 

When I was a tiny baby, my mom (who was a rank novice in the parenting game at the time) had read that the first thing she should try to feed me when she was weaning me onto solid foods was mashed banana.  Sensible: it’s packed with nutrients and of a consistency that even a tiny baby could successfully gum into submission before swallowing and besides, who doesn’t like bananas, right?  Well, erm… me, actually. I am told that she spooned the first bit into my mouth and that the reaction was instant: I screwed up my whole face, threw my hands up in protest while clenching and unclenching my pudgy little fists, threw my tongue into reverse and tried to back that disgusting goo out of my mouth as fast as I could. Four decades later, I still feel exactly the same about bananas, which goes to show that tastes don’t change.  Or do they?

As babies, we are genetically programmed to want the food that is most beneficial to our chances of survival:  mother’s milk.  To put on weight, an infant needs a fairly precise ratio of fat (plenty of) to sugar (plenty of), and this ratio finds its most perfect expression in human breast milk. Ever wondered why vanilla ice-cream remains the world’s best-selling flavour?  Because the ratio of fat to sugar in ice-cream is almost exactly the same as in breast milk, and (evidently) breast milk has a vanilla-like flavour. So some atavistic foodie yearnings stay with us for life – but others are definitely subject to change.  The reason for this is partly physiological:  as infants, we have around 30,000 tastebuds scattered throughout our mouths, but by the time we reach adulthood only about a third of these survive, mainly those on the tongue.  So whereas we are all supertasters in infancy, our sense dulls as we grow, dulling strident flavours and accounting for the acquisition of all those super-salty, bitter, pungent or otherwise unusual “acquired taste” foodstuffs like caviar, olives, artichokes, Gorgonzola, coffee, beer and gin.

 

Apples

 

Me?  I was the exception to the rule.  After refusing my first bowl of gooey banana goodness (shudder!) I then proceeded at the age of two to go away with my parents for a weekend on a 2-day cruise and stunned everyone by subsisting on a diet of olives for the full two days.  Sandwiches, ice-creams, sausages and all manner of kid-friendly treats were paraded before me, but all I wanted was more olives. Clearly I had a savoury tooth right from the start! But that’s not to say that my tastes have not changed. For most people the major change in tastes that comes with, shall we say, maturity is an increasing tolerance of spicy or bitter foods – a depressing function of our tastebuds retiring. But as always, I am the weirdo and for me, the changes have largely been an acceptance of textures that previously repulsed me. Boiled eggs?  I used to literally start groaning in protest when my mom said she was making those – but since my skiing accident when I was trying to load up on protein, I have discovered the utter bliss of soft-boiled eggs and toast dippers.  Similarly, as a kid I always took my cornflakes or other breakfast cereal with the least amount of milk possible because I wanted crunchy mouthfuls.  The idea of a bowl of soggy cereal or (worse!) porridge made me queasy. But after my accident when I needed a good breakfast that Nick could make for me in 5 minutes flat before work, I was surprised to discover that I had developed a taste for oat porridge.

 

AppleMaplePecanOats2

 

Everywhere you turn these days, you are told how terribly bad carbohydrates are for you and that they are literally killing us all.  I find this hard to swallow, given that mankind has eaten carbohydrates for millennia and many societies still survive on a diet of mainly carbohydrates.  I have said it before and I will say it again: carbohydrates are not the problem here (or at least, not the only problem!).  If I had ten cents for every article I’d read that tells you how bad breakfast cereal is for you, I would be rich enough to retire.  For the most part, I agree if by breakfast cereal you mean the over-processed, artificially coloured, sugar-laden stuff that big conglomerates would like to sell you (I am, for example, still traumatised by the sugar coated bran flakes with sugar-coated raisins that I was served in Wisconsin many years ago). But consider the humble oat. It’s not glamorous, technicolour or showy. It has a fairly bland, nutty taste, comes in beige only and has little by way of wizzy packaging – but it is packed with nutrients and potential health benefits. Here is a highlights package:

  • oats are high in dietary fibre, protein, B-vitamins, folates, iron, magnesium, copper, zinc and manganese.
  • oats contain no cholesterol or gluten.
  • oats are a natural source of beta glucan, a form of soluble dietary fibre that’s been strongly linked to lowering levels of dangerous LDL cholesterol and helping to boost heart health.  Beta glucan also promotes the secretion of appetite suppressant hormones, which aids in weight control.
  • oats seem to help to balance blood sugar, control insulin sensitivity and cut the risk of Type 2 diabetes.
  • oats help to lower blood pressure.

So ostensibly, I make this oat porridge with spiced apple, maple syrup and toasted pecans because it is (mostly!) good for me – but in reality I make it because it is so damn delicious. I make my oats with semi-skimmed cow’s milk, but you could make them with full-fat milk, almond/soya milk, or even water. Feel free to swap the maple syrup for honey; or if you have no apples, substitute any fruits that you do have to hand.  My apples, though, were a gorgeous selection of South African Pink Ladys, Braeburns and Royal Galas (see also my reasons why you should buy South African fruit) that are now available in all major UK supermarkets while we await the arrival of the British apple season.  Get them while you can.  Oats, however, are available all year round 😉

 

AppleMaplePecanOats3

 

Here are some other dishes I have made with South African fruit:

  • Mustard-crusted pork chops with caramelised apple rings
  • Plum, Serrano ham and mozzarella salad
  • Grilled nectarines with a saffron and lavender syrup
  • Spiced maple, pear and oat muffins

 

5.0 from 6 reviews
Spiced apple, maple and toasted pecan oat porridge
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
This spiced apple, maple and pecan oat porridge is easy and so delicious you'll never be tempted to skip breakfast again!
Author: Jeanne Horak-Druiff
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 apple, cored, peeled and chopped
  • a knob of butter
  • 1 stick cinnamon
  • 1 whole star anise
  • 2 cloves
  • a handful of pecan nuts
  • ½ cup (50g) old-fashioned rolled oats (not the instant packets!)
  • 1 cup (250ml) semi-skimmed milk (or use water, or milk of your choice)
  • pinch of salt
  • maple syrup for serving
Instructions
  1. Melt the butter in a small saucepan over medium heat.  Add the spices and the apple and cook until the apple begins to caramelise.  Add enough water to cover the base of the saucepan and simmer till tender, making sure it does not catch.
  2. Break the pecans into smaller chunks and toast over medium heat in a small non-stick frying pan. Watch them carefully as they catch easily!
  3. If using a microwave, place 1 cup milk and half a cup of oats into a microwave safe dish, add a pinch of salt and stir.  Microwave on high for 90 seconds, remove, stir and microwave on high for another 60 seconds. (Alternatively, in a small saucepan on the stove, mix the oats, salt and milk and bring to the boil.  Simmer for 5 minutes. stirring occasionally, then remove pan from the heat, cover and allow to stand for a few minutes.)
  4. Top the oats with the spiced apple compote, roughly broken/chopped pecans and a drizzle of maple syrup and serve hot.
Notes
NOTE: You can easily make double the quantity of spiced apple compote and store it in the fridge to use for the following day or two.
Wordpress Recipe Plugin by EasyRecipe
3.3.3077

 

And if you need some inspiration for cooking with South African apples, why not try Elizabeth’s apple cardamom cake; Meeta’s sticky toffee apple cake; Camilla’s apple marzipan dumplings; Nazima’s apple meringue tartlets; Sarah’s apple and beetroot salsa; Margot’s traditional Polish apple pie; Urvashi’s apple, cobnut and honey tart; Katie’s sausage & apple toad-in-the-hole; Kate’s celeriac & apple cake with apple ice-cream; or Bintu’s apple hazelnut muffins.

DISCLOSURE:  I received the apples as a free sample from South African Fruit but was not remunerated or required to write about them and all opinions are my own.  The beautiful art deco spoon is from Jennifer’s cutlery – have a look at their online catalogue!

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  1. Bintu | Recipes From A Pantry says

    July 9, 2015 at 2:39 pm

    I go through huge periods of eating nothing but oats and then I stop for a few months and start all over again. PS I just take the article that breakfast cereal is bad for you with a pinch of salt.

    Reply
    • Jeanne says

      July 14, 2015 at 12:30 pm

      Hah – I alternate a week of oat porridge breakfast with a week of yoghurt breakfasts (and of course eggs on the weekend!) That way I never get really bored 🙂

      Reply
  2. Camilla says

    July 9, 2015 at 7:14 pm

    Absolutely gorgeous recipe which I could eat for breakfast or dessert. Super shots too:-) Thanks for including my dumplings;-)

    Reply
    • Jeanne says

      July 14, 2015 at 12:30 pm

      My pleasure Camilla and glad you liked the shots! You are right though – that topping could just as easily be a dessert topping for ice-cream or waffles!

      Reply
  3. Kit says

    July 9, 2015 at 8:26 pm

    Who knows, you may even find yourself liking mashed banana before too long! I love porridge too and am sure it’s good for me – this compote would make it even more delicious, I’m sure. I’m a bit saddened by all those statistics about the decline of the taste-buds, but I guess that means that my kids will eventually manage to eat all manner of healthy foods that currently revolt their still so sensitive taste-buds!

    Reply
    • Jeanne says

      July 14, 2015 at 12:31 pm

      Hahaha – don’t hold your breath! The only good banana is a dead banana. Or on that has become a banana muffin, obviously 😉 It is sad about the taste buds but all the more excuse to eat well right now!

      Reply
  4. Jan @GlugofOil says

    July 10, 2015 at 10:27 am

    Oh my, this looks delicious!

    Reply
    • Jeanne says

      July 14, 2015 at 12:32 pm

      Thanks Jan – much appreciated!

      Reply
  5. Kate @ Veggie Desserts says

    July 10, 2015 at 12:17 pm

    Hurrah for some sensible talk about carbs! And a lovely recipe, too. I love oats in the morning and my kids are growing up on them.

    Reply
    • Jeanne says

      July 14, 2015 at 12:33 pm

      I know, right?? I am tired of seeing a food group demonised. Not productive at all! And I am sure your kids are benefitting from being fed by their sensible mum!

      Reply
  6. Dannii @ Hungry Healthy Happy says

    July 10, 2015 at 2:10 pm

    I have to be really in the mood for banana, it isn’t something that I am totally in love with.

    But this is something I am in love with, I actually eat something very similar every day during the Autumn.

    Reply
    • Jeanne says

      July 14, 2015 at 12:34 pm

      I wish I DID like bananas because they are so good for you and so portable! But no… And agree – this dish has a nice autumnal feel to it (perfect for the crap summer weather we are having this week!)

      Reply
  7. Simone says

    July 12, 2015 at 7:50 am

    You do not like banana… I love banana! That said: Tom is allergic to them and when he accidentally eats some he spends the day in the bathroom. Don’t tell him but I always think it is psychological rather than an actual allergy… 🙂 That said, I love oats. I think they are the perfect breakfast meal and go with anything. In fact I have a whole book on oats right next to my bed at the moment.

    Reply
    • Jeanne says

      July 14, 2015 at 12:35 pm

      Whaaaaaat?? Can we still be friends?? 😉 I am in Tom’s camp (without the physical allergy, thank heavens!). Love the idea of an entire book about oats – need to experiment with more savoury oat recipes!

      Reply
  8. Andrew says

    July 12, 2015 at 5:40 pm

    To be honest I’m not one for porridge, although I like the sound of the apple, maple and pecan… so I’m thinking ice-cream… though maybe not for breakfast…

    Reply
    • Jeanne says

      July 14, 2015 at 12:35 pm

      Who said you can’t have ice-cream for breakfast?? Unfriend them at once! 😉

      Reply
  9. Rosa says

    July 12, 2015 at 5:46 pm

    A delightful porridge! So many great flavours going on in there.

    Cheers,

    Rosa

    Reply
    • Jeanne says

      July 14, 2015 at 12:36 pm

      Thanks Rosa! I just piled in a few of my favourite flavours into a single bowl 😉

      Reply
  10. A Spoonful of Spain says

    July 13, 2015 at 12:45 pm

    This looks like a proper way to start the day! That spiced apple compote… Mmm!

    Reply
    • Jeanne says

      July 14, 2015 at 12:36 pm

      Thanks! And it sure is – hope you get to try the recipe!

      Reply
  11. Michelle @ Greedy Gourmet says

    July 13, 2015 at 2:44 pm

    Oooh, I like the topping! Most people’s tastes do evolve over time. E.g. I only started eating beetroot and spinach a few years ago, but with porridge and olives I’m not quite there… yet!

    Reply
    • Jeanne says

      July 14, 2015 at 12:39 pm

      I also did not grow up a fan of beetroot – but I think that was because I never had roasted beets as a child – makes for a totally different taste! I have developed a taste for more spicy food, and I eat tomatoes now that I never did as a child… Jury is still out on papaya, guava, and squishy fruits in general (but I love mango – go figure!).

      Reply
  12. Simon Woolf says

    July 13, 2015 at 9:42 pm

    I’m a huge porridge fan… but usually only in the winter. Must save this combination for then!

    Reply
    • Jeanne says

      July 14, 2015 at 12:41 pm

      This week you’d be forgiven for thinking it IS winter ;o) But yes, do give it a go later in the year – I’m sure you’ll like it!

      Reply
  13. [email protected] says

    July 14, 2015 at 11:28 am

    Snap with the food issues and likes. I am vaguely okay with bananas as they are (Just. OH sometimes says’ “alert the media!” if he sees me willingly eating a banana as it is quite rare) but anything banana flavoured I confess that I gag a bit. And olives, a tin of them was always in my Christmas stocking as a child. I am much more a veg person than a fruit one so I have to consciously think to add the fruit in on a daily basis. Porridge, homemade granola (no dried fruit in it, just nuts and whole grains) and porridge are the best ways for me to enjoy fruit. The natural sweetness of the apples and the banana are a perfect way to add the sweetness we sometimes want but also adding those extra nutrients and different fibre. Great piece of writing, Jeanne. Very sensible and so, so true.

    Reply
    • Jeanne says

      July 14, 2015 at 12:45 pm

      Aww – thank you for your very kind words Kellie! High praise coming from a nutritionist :o) Sounds like we are culinary twins separated at birth – banana-hating, olive loving-twins. Really cannot for the foodie world to lay off dissing carbs and go and campaign against something more productive…

      Reply
  14. [email protected] says

    July 14, 2015 at 12:39 pm

    I love porridge now, never used to and am always looking for ways to vary the toppings. This spiced apple compote sounds seriously good. I will make a large batch over the next few weeks for me and the kids to enjoy at breakfast time during the long break.

    Reply
  15. Emily @amummytoo says

    August 3, 2015 at 4:27 pm

    What an appetising breakfast. I have grown a little bored of my go-to oats recipes at brekkie so will try this one!

    Reply
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Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
So how is your 2022 going? Are you being an angel So how is your 2022 going? Are you being an angel or a devil...?

I haven't made any new year's resolutions as such, but I have continued the tradition of the past few years of writing down some affirmations/intentions for the year ahead that I keep by my computer where I can see and be reminded of them every day.

One of this year's is "Make space for the people, activities and objects that bring you joy". Life often gets so cluttered with distractions, time sucks, mental noise and physical clutter that we  neglect the things that bring us true pleasure, and this year I am determined to cut down on some of that noise, clutter and distractions and make mental and physical space for the good stuff.

Do you have any goals or intentions for the year?

(These angel wings are some of the amazing street art that you can see in London's Shoreditch - a great way to stroll away a Saturday morning!)
📸: @explorista
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

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Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
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