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.