What better way to start the day than with this gorgeously creamy Apple & Cinnamon Porridge. Hug in a bowl that will keep you full until lunch.
Bowl of porridge (or oatmeal for my American readers) tends to be my breakfast of choice during colder months.
You really cannot beat that warming, cosy, nourishing feeling that goes straight through you as you eat it.
As we are huge apple eaters in our house, they inevitably made their way into this simple recipe which is my favourite way of eating porridge by far!
✔️ Why you'll love this recipe
- Cosy, filling breakfast that will set you up for the day ahead.
- Nutritional powerhouse full of fibre, protein and essential vitamins and minerals, including manganese, phosphorus, magnesium, iron, zinc, selenium and several B vitamins as well as some powerful antioxidants. [source: Heart UK]
- Choose your favourite toppings (nuts, seeds, nut butters etc.) to make it your own and ramp up nutritional goodness even more.
- Super delicious with apple and cinnamon being marriage made in heaven flavour combination.
- Can be made in larger batches and reheated as needed.
- Vegan and naturally gluten-free (ensure you use certified gluten-free oats).
Here's what you will need to make my Creamy Apple and Cinnamon Porridge:
Apple - Any type of eating apple will do. Choose your favourite one.
Oats - I like using organic jumbo oats which are larger and thicker than porridge oats although feel free to use whatever type you've got available.
Porridge oats will take less time to cook.
Use certified gluten-free oats to ensure your porridge is gluten-free as regular oats can be contaminated in processing/packing facility.
Raisins or Sultanas - They go really well with apple but feel free to leave them out.
Ground Cinnamon - For me it's such an obvious choice of spice but you could swap it for mixed spice, a touch of ginger or pinch of nutmeg.
Salt - Just a pinch for flavour but you can leave it out.
Water - I always make my porridge with water to start with and add plant milk to adjust consistency towards the end of cooking. Feel free to use all milk or half water and half milk instead.
Plant Milk - I use it to adjust consistency of my porridge. Use any plant milk you want here. I use oat milk.
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Coarsely grate one small or half a larger apple on a box grater and keep it at the ready.
Put oats, pinch of salt (if using) and cinnamon in a small saucepan and pour over the water.
Put the pan on a medium heat and bring to boil.
Lower the heat to medium low and cook the oats, stirring constantly, for about 5 minutes or until they start to go bubbly and creamy.
***Quick Tip*** Cooking time will be shorter for porridge oats. I'm using jumbo oats here.
Add grated apple and raisins and cook for a couple of minutes to warm them up and soften, adding some plant milk of choice to adjust consistency of your porridge to your liking.
Transfer to a bowl and serve with some more plant milk or cream, sweetener and toppings of choice.
💭 Pro Tips
Cook porridge in water adding plant milk to adjust consistency and add creaminess. You honestly won't be able to tell the difference but will use less milk.
If you'd prefer the apple to be quite soft, add it at the very start of cooking as opposed to later so that it has longer cooking time. Alternatively, use apple puree instead of grated apple. Same goes for raisins/sultanas.
Swap apple for pear for pear and cinnamon porridge.
Use apple puree instead of grated apple or if you find yourself without any fruit in the house simply stir in a big dollop of jam (I love my easy plum jam) once you achieved the consistency of the porridge you like.
Add a dollop of your favourite nut butter for that extra richness and some healthy fats.
For me breakfast is an opportunity to cram as much nutritional goodness as I can and start the day right.
I usually sprinkle over some chia seeds, hemp seeds and ground linseed to get my daily Omegas, followed by mixture of sunflower and pumpkin seeds and some chopped nuts.
I might sprinkle some demerara sugar for a touch of sweetness or drizzle some maple syrup. You might want to use some dried fruit of your choice as a sweetener.
If you feel indulgent you can use some soya cream instead of plant milk to serve your porridge with.
Dollop of yogurt, apple puree or perhaps some stewed apple slices would be lovely too.
Store: Apple and cinnamon porridge or any porridge in fact can be stored in the fridge for up to 5 days.
Reheat: To serve it simply reheat it in a pan over a low heat adding extra plant milk to bring back the creaminess as cold porridge will be pretty thick.
Alternatively, you could reheat it in a microwave in short burst, stirring and adding more liquid until you reach the consistency you like.
Oats are naturally gluten-free but can be contaminated in processing and packing facilities so to ensure they're gluten-free make sure to buy only gluten-free certified oats (it will be specifically stated on the packaging).
Yes you can.
Simply mix all the ingredients (including apple and raisins) in a microwaveable bowl with plenty of room (or porridge might boil over) and microwave (uncovered) on full power for 2 minutes.
Add some plant milk and stir it in to adjust consistency and microwave for another 20 seconds to warm it up.
Serve and enjoy.
If you like fair bit of texture to your apple, save some and stir it in when serving.
Porridge is supposed to freeze really well and can be reheated from frozen either in a pan or in a microwave. Personally I have never tried it.
Grated apple cooks quicker but apple chunks can be used as well if you don't mind that extra bit of bite.
Have you tried my Creamy Apple and Cinnamon Porridge recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
Creamy Apple and Cinnamon Porridge
- 40 g jumbo or porridge oats
- 200 ml water or use plant milk or half water and half plant milk
- ½ teaspoon ground cinnamon or to taste
- pinch of salt optional
- 70 g grated apple no peeling necessary, use more or less apple as per your liking
- 1 tablespoon raisins or sultanas
- 100 ml plant milk of choice to adjust consistency and add creaminess; you might use less or more
- demerara sugar, maple syrup, nuts and seeds, dried fruit, plant milk and/or cream, to serve
- Coarsely grate one small or half a larger apple on a box grater and keep it at the ready.70 g grated apple
- Put oats, pinch of salt (if using) and cinnamon in a small saucepan and pour over the water and/or plant milk.Put the pan on the medium heat and bring to boil.40 g jumbo or porridge oats, 200 ml water, ½ teaspoon ground cinnamon, pinch of salt
- Lower the heat to medium low and cook the oats, stirring constantly, for about 5 minutes or until they start to go bubbly and creamy. ***Quick Tip*** Cooking time will be shorter for porridge oats. I'm using jumbo oats here.
- Add grated apple and raisins and cook for a couple of minutes to warm them up and soften adding some plant milk of choice to adjust consistency of your porridge to your liking.70 g grated apple, 1 tablespoon raisins or sultanas, 100 ml plant milk of choice
- Transfer to a bowl and serve with some extra plant milk, sweetener and toppings of choice.
- Nutritional information is approximate, per serving (based on single serving and without toppings and sweetener) and should be treated as a rough guideline only.
- This recipe is easy to double or triple etc. and leftovers will keep in the fridge for up to 5 days. Reheat in a pan over a low heat adding more liquid to adjust consistency. Alternatively use a microwave.
- Apple and cinnamon porridge can also be cooked in a microwave. For details see FAQs above.