Apple Porridge

What makes this apple porridge excellent is the method – oil is heated in the pot before adding the oats and spices to give it a little toasted flavour, before adding milk, fruit, and toppings that are chosen for their nutritional value instead of appearance only.

This idea came from an old friend who used to make stovetop granola whenever I stayed with her, so I combined the porridge that I eat almost every morning with that concept. It’s cosy, warming, and takes very little extra time compared to a normal bowl of oatmeal, but with a far better flavour.

I usually add a little coconut oil to my porridge at the end of cooking but this is just infinitely better. Considering that I eat it so often it’s surprising there’s just one other oatmeal recipe on OE, for persimmon porridge.

This is adaptable, of course; you can change all the toppings to suit your tastes, maybe adding some frozen berries, nut butter, or dates. If you’re an oatmeal fanatic like we are, definitely try this different method and let me know how you like it.

For some more delicious oat-based breakfast recipes, try these no sugar added soft-baked peanut butter banana oatmeal cookies, oatmeal breakfast cookies with lots of seeds, or a soft whole-grain honey oat bread.

Ingredient Notes and Substitutions

• Oats: rolled oats are the best for this recipe if possible, but quick-cook will work in a pinch. Don’t use steel cut oats.
• Oil: this can be any oil you like the taste of, or even butter.
• Milk: the porridge can be cooked in water if preferred, or any non-dairy or dairy milk. I really like cashew milk here as oat milk can thicken a bit when boiled.
• Add-ins: anything you like – use cranberries instead of raisins, or add blueberries, and any toppings you like.

Recipe Notes

Shredding the apple is chosen instead of cutting into pieces for this recipe because it makes for an evenly sweet porridge that tastes more strongly of apple. If you want some apple pieces, do both rather than leaving out the shredded fruit.

For an apple pie porridge, leave out the ginger and top with extra cinnamon when serving.

Expert Tips

• Preheat the pot: the oats should immediately sizzle when added to the pot. You want to lightly toast them, so there must be a hot surface there.
• Stir frequently: not constantly, but the more you stir, the creamier the porridge will be.

More Breakfast Recipes

Green Monster Swiss Chard Frittata
Tahini Granola with orange
Lemon Pancakes
Vegan Apple Muffins

If you make this Apple Porridge or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.