Spanish · PANTRYHOP RECIPE
Porridge de Avena con Canela y Manzana
15 minutes · 2 servings · vegetarian
Not a traditional Spanish staple, but a common modern home breakfast in Spain-inspired kitchens.
Ingredients
Check you have the quantities below.
- 80 g rolled oats
- 400 ml milk
- 1 medium apple, diced
- 1 tbsp sugar or honey
- 1/2 tsp ground cinnamon
- 1 pinch salt
Let’s make it
- Combine oats, milk, apple, sugar, cinnamon, and salt in a saucepan.
- Cook over medium heat for 8–10 minutes, stirring, until creamy and the apple is soft.
- Spoon into bowls and let stand 2 minutes before serving.
Top with a few banana slices or raisins for a softer breakfast kids may prefer.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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