Ingredients
- 100 g rolled oats
- 300 ml milk
- 180 ml water
- 60 ml Quebec maple syrup
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 30 g chopped walnuts
- 1 small apple, diced
Method
- Bring milk, water, salt, and cinnamon to a gentle boil.
- Stir in oats and simmer for 5–7 minutes, stirring until creamy.
- Fold in the apple and half of the maple syrup; cook for 1 minute.
- Divide into bowls and finish with walnuts and the remaining maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar
Conversion used: Replace 50 g brown sugar with 60 ml maple syrup; reduce the milk by 30 ml. No oven adjustment is needed.
Why Quebec maple syrup: Maple gives plain porridge a familiar caramel sweetness and pairs naturally with apple, oats, and toasted walnuts.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →