for topping: walnuts and a pinch of coarse sea salt
Soak the oats overnight in the spices to achieve maximum creaminess and flavour, but if you don't have time it doesn't make too much difference. Start the pan on the lowest heat, and when it starts to get hot, add the diced apple and vanilla extract along with any other add-ins you may have e.g flaxseed, raisins etc. Let the porridge bubble away slowly for around 15 minutes, stirring to ensure it doesn't stick to the pan. At the last moment, heat the grill to a medium temperature and mix the peanut butter and maple syrup in a mug. If the peanut butter is quite stiff the sauce can be made runnier by a quick 10 seconds in the microwave. Grill the pan of porridge or empty into an oven-safe bowl to make the top crispy and stodgy, drizzling with the peanut sauce for the final 2 minutes. Remove, sprinkle with walnuts and salt and eat when cool enough to enjoy.
Alternatively, add all ingredients bar sauce to an oven-safe dish and bake for about 20 minutes on 200° for a more authentic apple pie texture.