Bring the porridge to the boil with milk or water, turn down the heat and leave to infuse for about 3 minutes. Then pour into a glass.

Cut the apple into cubes and simmer with a little milk and cinnamon until the apple pieces soften a little.

Add a few tablespoons of yoghurt, for example Greek or natural yoghurt, to the porridge.

Finally, add the apple pieces as a third layer in the glass and top with a few cashew nuts.