This semolina porridge topped with maple baked apples isn’t an everyday brekky. It’s a weekend porridge – a little richer and more decadent, creamy and sweet with just a hint of coconut. A lovely morning treat.
Semolina Porridge With Maple Baked Apples [Vegan]
- 2 apples, crunchy
- 1/2 tablespoon coconut oil
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2/3 cup semolina
- 2 cups non-dairy milk
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- Pinch of salt
- Extra milk, to serve
To Make the Apples:
- Preheat oven to 400°F. Line a tray with baking paper.
- Start off by preparing the baked apples. In a small bowl combine the coconut oil (melted), maple syrup, cinnamon, vanilla and salt. Remove the apple cores and chop into large chunks.
- Add to the bowl containing the maple syrup mixture and stir to coat. Pour out onto the prepare baking tray in a single layer. Bake for approximately 25 minutes, until apples are soft but not mushy.
To Make the Porridge:
- When the apples are almost ready, combine the milk, maple syrup, salt and milk in a small pot over a medium heat. Stir frequently to ensure it doesn’t boil.
- When the milk mixture is hot but not boiling add the semolina, pouring in a steady stream. Turn the heat down low and stir consistently with a wooden spoon to make sure there are no lumps. The porridge will thicken very quickly – as soon as it reaches a texture that you like remove from the heat.
- Spoon the porridge into two bowls, top with the baked apples (and the maple syrup juices), add a splash more milk, and eat immediately.