A simple, hearty breakfast porridge using readily available ingredients during the French Revolution, adapted to be seed-oil-free and suitable for a quick, nourishing start to the day. This recipe uses readily available ingredients and is cooked in water, reflecting the economic constraints of the time.
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If desired, lightly grease the bottom of a medium saucepan with butter or coconut oil to prevent sticking.
Add water and salt to the saucepan and bring to a boil over medium-high heat.
Stir in the rolled oats and diced apple. Reduce heat to low and simmer for 10-15 minutes, or until the oats are cooked and the apple is soft, stirring occasionally to prevent sticking.
Stir in the cinnamon and honey (or maple syrup).
Divide the porridge between two bowls. Top with chopped almonds.
Serve immediately.