100g rolled porridge oats, not instant
400ml almond milk
2 tsp. ground cinnamon
2 bramley apples, peeled and coarsely grated
70g blanched hazelnut
25g pumpkin seed 25g
10g pine nut
2 Medjool dates, sliced
35ml maple syrup, plus extra for serving
25g soft brown sugar
1 tbsp olive oil
1. First, soak the oats. Tip the oats, raisins and cinnamon into a large bowl and add 400ml cold water and 400ml almond milk. Cover with cling film and leave to soak overnight.
2. Then, make the granola. Preheat the oven to 180C. In a food processor, roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates, then transfer to a bowl. In a small saucepan, bring maple syrup, sugar and olive oil to the boil. Pour this mixture over the granola and stir. Transfer to a large baking sheet and cook in the over for 35-40 mins, turning regularly, until the mixture goes golden brown. Leave to cool before serving (granola keeps for approx. 1 week).
3. Back to the soaked oats, the next day, tip the contents into a medium saucepan and stir in the grated apple. Cook on a medium heat for 6-10 minutes, (stirring regularly) until the oats have cooked and the apple has softened. At this stage, the porridge can be cooled and kept for the next day.
4. To serve, spoon into bowls, top with the maple granola, more maple (for those with a serious sweet-tooth) and a dusting of cinnamon.