Preparation
For the apple compote
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First, peel, core, and dice the apples.
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Then heat ghee in a pot.
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Add the spices and apple pieces and briefly roast them. Add chopped dates.
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Let everything simmer for about 15 minutes over medium heat.
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Then season with lemon juice and agave syrup or coconut blossom sugar.
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Remove the cloves and cardamom pods and either eat the apple compote immediately or transfer it to a sealable jar.
For the porridge
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In a pot, combine the gluten-free oats, a pinch of vanilla, and the ground tonka bean.
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Pour in the gluten-free oat milk and stir well to ensure the oats are fully covered.
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Peel the half-ripe banana, cut it into small pieces, and add it to the pot as well.
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Add the chia seeds and mix everything well.
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Set the stove to medium heat and bring the porridge to a boil, stirring occasionally.
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As soon as the porridge starts to simmer, reduce the heat and let it gently simmer. Stir regularly to prevent burning.
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Let the porridge simmer until the oats reach the desired consistency. This usually takes about 5-10 minutes.
