5 Fall Breakfast Bowls To Start The Day Off Cozy

WHAT YOU'LL NEED
¾ cup (3 oz / 80 g) rolled oats
½ teaspoon vanilla bean paste
2 teaspoons ground cinnamon, plus extra for sprinkling
2 tablespoons golden raisins (sultanas)
1 apple, ½ finely chopped and ½ thinly sliced
2 teaspoons mixed peel
1 teaspoon grated orange zest
1 cup (8 fl oz / 250 ml) whole (full-fat) milk (alternatively, use almond or coconut milk beverage)
½ cup (4 fl oz / 120 ml) heavy (double) cream (alternatively, use almond or coconut milk beverage)
2 tablespoons apricot jam (optional)
2 tablespoons whiskey (optional)

LET'S GET COOKING!
Preheat the oven to 350°F/180°C/Gas Mark 4.

In a mixing bowl, combine the oats, vanilla, cinnamon, raisins, chopped apple, mixed peel, and orange zest and mix well. Stir in the milk and cream, then pour the mixture into 2 ovenproof bowls. Dust with a little extra cinnamon.

Put in the oven and bake for 30–35 minutes, or until all the liquid has been absorbed. Remove from the oven.

Brush the apricot jam over the top of each bowl of porridge and top with the apple slices. Sprinkle with the whiskey, if using, to serve.