Spiced apple and cranberry porridge

Porridge has been around forever and will never become boring when you can so easily adapt the toppings to suit your mood. This recipe really spices it up, making it very warming, especially in the winter months.

Serves 2

Ingredients

• 40g/scant ½ cup gluten-free oats
• 200ml/¾ cup plus 1 tbsp almond milk
• ½ tsp mixed spice
• 1 tsp lucuma powder
• ½ vanilla pod, split lengthways and seeds scraped out (optional)
• 1 tbsp Lucy Bee coconut oil
• 1 apple, thinly sliced
• 1 tsp cinnamon powder, plus extra to serve
• 40g/½ cup dried cranberries

Method

1. Put the oats and almond milk in a saucepan and gently bring to the boil, stirring. Once it bubbles and the oats have absorbed the liquid, add the mixed spice, lucuma and vanilla seeds and pod, if using. Remove the pan from the heat and leave to rest for 3–4 minutes.

2. While the oats are resting, melt the coconut oil in a frying pan, add the apple slices and cinnamon and sauté until the apple is soft, then add the cranberries.

3. Remove the vanilla pod from the porridge and serve topped with the apple and cranberries. For extra flavour, add an extra sprinkling of cinnamon.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.