Oatmeal with Caramelized Apples and Hazelnut Brittle

01Method

1. 1

   Put the oats in a saucepan, pour over the milk, and leave to soak in the fridge overnight (or for at least half an hour, until the oats have absorbed the liquid).

2. 2

   For the brittle, tip the caster sugar into a saucepan, add a splash of water, and bring to a boil without stirring.

3. 3

   Once the water has evaporated and the caramel starts to turn a deep golden color, take the pan off the heat and stir in the chopped hazelnuts.

4. 4

   Swirl the pan so the hazelnuts are evenly coated in caramel. Spread the mixture onto a sheet of baking parchment set on a baking tray or board, leave to cool completely, then break or chop into pieces with a knife or pulse in a food processor.

5. 5

   In the morning, place the pan of soaked oats on the stove, add the salt, and cook over low heat, stirring constantly, until the porridge is thick and creamy.

6. 6

   Core and slice the apples, then add them to a hot skillet. Sprinkle over the sugar and let it caramelize, then add the butter and cinnamon and gently toss everything together.

7. 7

   Divide the oatmeal between bowls, spoon the caramelized apples on top, and finish with a generous scatter of brittle.