Porridge à la Bircher

Soak the sultanas in warm water. Coarsely chop the almonds. Wash the lemon in hot water, dry and finely grate 2 tbsp of zest, then squeeze 2 tsp of juice. Peel, quarter and core the apples. Finely slice and then cut them diagonally into bite-sized pieces.

Bring the oat drink to the boil in a pan with a large pinch of salt. Gradually stirin the oats, bring back to the boil and simmer for 3–4 minutes, stirring constantly. Finally, stir in the lemon zest. Heat the butter in a frying pan until foamy. Fry the apple pieces in the butter over a medium heat for approx. 5 minutes until golden brown. Strain the sultanas and add them to the apples with the lemon juice and ½ tbsp of honey.

Divide the porridge between 4 bowls. Place the apple on top. Garnish each serving with a dollop of yoghurt, ½ tbsp of honey and a couple of almonds and serve.

TIP

Quick apple porridge

Here’s a quicker version: wash and roughly grate the apples, drizzle with lemon juice and a little honey and immediately stir into the cooked porridge.