Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples
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breakfast

Cardamom and Vanilla Oat Porridge with Cinnamon and Olive Oil Roasted Apples

Recipe by: Noreen Wasti
Servings: 2

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."

Roasted Apples

Ingredients

  • 2 medium-size apples, sliced (I like rounds, wedges, and half moons for a visual contrast)
  • 2 tbsp Brightland AWAKE olive oil, plus a drizzle to finish
  • 2 tbsp maple syrup, plus a drizzle finish
  • 1/2 tsp ground cinnamon