Melt the butter in a small non-stick frying pan over a low heat, add the apple and cook for 6-8 minutes, stirring from time to time, until golden and tender.
Add the pecans or walnuts, the Lyle’s Golden Syrup and the lemon juice cook and for a further 1-2 minutes until syrupy.
Combine the oats, water and milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth.
Leave to stand for 1 minute before transferring to a bowl.
Top the porridge with the toffee apple mixture and serve with Lyle’s Golden Syrup.
Our thanks to Lyle's Golden Syrup for this recipe. For more breakfast ideas, see our breakfast recipe collection.