Porridge Toppers

Porridge Toppers
  • 2 servings
  • 15 mins to prepare
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  • Rocky Road
  • 3 Rich Tea Biscuits
  • 1 handful of sultanans
  • 1 handful mini marshmallows
  • 1 handful dark chocolate chips
  • Drizzle of chocolate spread
  • Apple Crumble
  • 150g rolled oats
  • 65ml maple syrup
  • 20ml sunflower oil
  • 2 fresh red apples
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon


Rocky Road Topper


Mix 3 crumbled Rich Tea Biscuits, 1 handful of sultanas, 1 handful mini marshmallows and 1 handful of dark chocolate chips together in a bowl.

Sprinkle half of the mix over a bowlful of simple creamy porridge then add a drizzle of chocolate spread.

Apple Crumble Topper


1 Pre heat the oven to 180C/160C (fan)/Gas Mark 4/350F

2 For the granola crumble, mix together 150g rolled oats, 65ml maple syrup and 20ml sunflower oil. Spread evenly on a greaseproof lined baking tray. Cook for 15-20 minutes until golden, stirring occasionally. Remove from oven to cool.

3 Cut and core 2 fresh red apples into segments. Over a medium to low heat cook the apples, 3 tbsp maple syrup, 1 tsp vanilla, 1 tap cinnamon and a splash of water gently for around 8 minutes, until the apples soften.

4 Top a bowlful of simple creamy porridge with the caramelised apple and granola crumble. add a drizzle of maple syrup to finish.