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!).
Clodagh's apple cinnamon porridge rhubarb jam

Recipe by Clodagh McKenna (the Irish Rachael Ray!)


  • 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


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.