Clodagh McKenna's Apple-Cinnamon Porridge with Rhubarb Jam

In honor of St. Patrick's Day, start your morning with a meal that someone from Ireland has actually signed off on, like this tasty porridge from celebrity chef Clodagh McKenna (the Irish Rachael Ray!).
By Rachael Ray Every Day ,

Photography by Linda Xiao

Recipe by Clodagh McKenna (the Irish Rachael Ray!)

Ingredients

  • 2 cups rolled porridge oats or old fashioned oats

  • 1 1/2 cups milk 

  • Pinch of salt

  • 1 tsp. ground cinnamon

  • 1 apple, peeled and grated

  • Rhubarb-ginger jam, chopped toasted hazelnuts, crème fraîche, and honey, for toppings

Preparation

In medium saucepan over medium heat, bring oats, milk, and salt to a boil. Reduce heat to a simmer. Cook, stirring occasionally, until oats are almost tender, about 5 minutes. Stir in cinnamon. Continue to cook until porridge is tender, about 5 minutes; add apple during last 2 minutes of cooking. Stir in more water or milk if you want thinner porridge. Serve in warmed bowls with toppings.

Nutrition Information

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