With October bringing darker and cooler mornings, having a tasty breakfast to enjoy is a great way to start the day. Combining the autumnal flavours of bramley apples and cinnamon, this baked porridge recipe will feed a family, and is topped with a mix of honey and Tahini.
2 large / 3 medium cooking apples, cores removed
750ml milk of your choice
Heat your oven to 180C fan/200C non-fan. Remove the core from the apples and fill with the raisins. If you can’t fit all the raisins inside either leave them out or add to the porridge mix. Place inside a medium roasting dish that is big enough to hold the porridge. Place in the oven and bake for 15 minutes.
Mix the oats, milk and cinnamon together in a large jug. When the apples have cooked for 15 minutes, remove the baking dish and pour the mix around the apples. Return to the oven and bake for 30 minutes so a golden crust forms on top. Toast the walnuts for 5 minutes on a separate tray.
Combine the Tahini and water to form a paste, then add the honey.
Allow the porridge to cool a little then divide between bowls and spoon some of the apple on top. Drizzle with the tahini, crumble the walnuts on top then finish with a few blackberries.