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.
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.
- 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
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.
A Better Porridge
- 1 tablespoon coconut oil
- 115 grams rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon grated fresh ginger
- ¼ teaspoon nutmeg
- 500 ml non-dairy milk
- 1 medium shredded apple
- 2 tablespoons raisins
- Hemp hearts
- Chia seeds
- Raw apple, diced
- Pumpkin seeds (pepitas)
- Sunflower seeds
- In a small pot over medium heat, melt the coconut oil. Add the oats and cook for about a couple of minutes, stirring, followed by the cinnamon, ginger, and nutmeg. Cook for another 30 seconds to help the spices release their oils. Stir in the milk, shredded apple, and raisins.1 tablespoon coconut oil, 115 grams rolled oats, 1 teaspoon cinnamon, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon nutmeg, 500 ml non-dairy milk, 1 medium shredded apple, 2 tablespoons raisins
- Increase the heat to high and bring the oatmeal to a boil before reducing the heat and simmering for eight minutes, or until the oats have absorbed all the milk. Serve hot with desired toppings.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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