Christmas porridge

Ingredients for 2 servings:

• 150 g oat flakes, fine
• 750 ml water, hot
• 1 jar apple puree, without sugar, 360 g each
• 3 g gingerbread spice
• 2 g Ceylon cinnamon
• 1 pinch(s) of tonka bean(s)
• 20 drops of bitter almond flavor

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

warming and filling, without sugar

Pour the hot water over the oat flakes in the saucepan and bring to a boil, stirring constantly, until they have a porridge consistency. Reduce the heat to low and let the porridge rest for about 10 minutes. Then add the apple puree, spices, and bitter almond flavoring. Mix everything well and bring the porridge back to a boil briefly. Depending on the desired consistency, you can add about 100 ml of hot water. The porridge will thicken further when it comes off the heat. I like it best when it’s hot, as this is when the apple puree and spices come through best. As it cools, the porridge forms a delicious, cake-like crust on the surface. You can refrigerate leftovers overnight. I recommend heating it before eating and adding water if necessary. The Christmas porridge contains approximately 400 kcal per serving.