Caramelize the diced apples in a pan with the butter and the 100 g brown sugar.

Then let the tea simmer with boiling water and 150 g brown sugar for 10 minutes until a syrupy liquid is formed.

Meanwhile, cook the oats with the milk and the cream to form a creamy mass.

To serve, decorate the porridge with the tea syrup, the apple chutney and the nuts.