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!).
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.
