1. 放燕麥片和牛奶或600毫升水至中火的大鍋，然後加些許海鹽。
   For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
2. 持續穩定地煮5-6分鐘，不時攪拌可以令粥身質感更好，若想更棉滑可加些奶。
   Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
3. 正當煮粥時，可以預備蘋果和核桃碎
   Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.
4. 將核桃剁成小塊，然後在中等溫度下用小型的易潔煎鍋烘烤3至4分鐘，或者直到輕輕地金黃色。
   Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
5. 剝走蘋果莖，然後用刨絲器把蘋果刨成絲狀至砧板。
   Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
6. 將蘋果、楓糖漿與粥攪拌在一起，然後用碗盛著
   Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.
7. 撒些核桃碎在粥上面，然後隨喜好地加上楓糖漿等。
   Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.

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