Oatmeal amaranth porridge with cinnamon apples and roasted almonds

Ingredients for 1 servings:

• 140 ml milk, 3.5% fat
• 50 ml water
• 25 g oat flakes, fine
• 25 g amaranth
• 10 g sugar, or honey as required
• 1 m.-sized apple
• 2 tbsp cinnamon powder
• 10 g almonds, sliced, slivered or chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Lactose-free, gluten-free and diabetic-friendly versions included

Combine water, milk, sugar, oats, and amaranth in a saucepan and bring to a boil. Once it boils, reduce the heat and simmer gently for about 30 minutes (so the amaranth can absorb the water and milk). You can let it simmer for longer until the desired consistency is reached. Meanwhile, core the apple and dice it. Heat the apple pieces in a pan with the cinnamon until softened (about 5-10 minutes). Remove from the pan and place in a bowl on the table. Toast the almonds; simply add them to a pan (without butter) and heat gently, stirring continuously, until light brown. Then transfer them to a bowl and serve. The amaranth oatmeal porridge can be garnished with any garnish. A banana and chocolate mix or a mixed berry mix also works well. You can also make the whole thing gluten-free by using only amaranth (1 serving = 50 g amaranth) or lactose-free by replacing the milk with water. Diabetics can replace the sugar with sweetener, which will result in a serving of 6 BU/7.5 KE.