Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples
Our Chef in Residence's oat porridge with olive oil roasted apples is a wonderful way to make use of seasonal apples, and the ultimate warming autumnal breakfast.
"It’s no secret that I am pretty obsessed with all things autumn. I think it’s my New England upbringing contrasted with all those years in scorching hot Dubai, but every year during this time of year I go full on fall. The changing of the seasons always feels like a shift in gears — welcoming change and a new rhythm to things. While the pandemic has brought a totally new meaning to nesting, I am still embracing the cozy vibes of the season with lots of warming, comforting foods. This recipe is like a hug in a bowl — cardamom and vanilla scented oats make way for a creamy porridge topped with cinnamon’y, olive oil’y roasted apples. Exactly what I want to eat on a crisp October morning." - Noreen Wasti
For the Roasted Apples
For the Oats
Spoon the oats into two serving bowls and top with the roasted apples and their juices.
Finish with a generous drizzle of AWAKE olive oil, maple syrup, and a handful of chopped walnuts.
Soaking the oats is an optional, but recommended step that yields much creamier, better oats! You can prepare the roasted apples while the oats are soaking to save time.