Apple Pie Porridge
Apple Pie for breakfast? Yes please, especially when it comes guilt-free in the form of this super creamy Apple Pie Porridge!
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
What makes this porridge so good?
If you’ve given up making traditional porridge to just banging a sachet in the microwave, then this is for you! Real porridge takes just a little bit more time, but the results are so worth it. Give your oats some love and they’ll love you in return! Even if you just want to follow the actual porridge recipe here, you’re going to make the creamiest porridge ever in just 10 minutes (and half that time is soaking the oats!). But the Caramel Apples and Crumble topping elevates your everyday oats into a breakfast that really thinks it’s a dessert.
Ingredients for this super creamy porridge
- Traditional oats (not the quick oats, as they won’t be as creamy)
- Apple cake spice, or a mixture of cinnamon and nutmeg
- Water to soak the oats
- Low fat milk
- Maple syrup, to taste
The toppings can be made ahead, if you prefer (but are quick and easy to make in the morning!). They are:
- Caramel Apples which is apple, butter, demerara sugar and lemon juice
- Crumble, made up of brown sugar, flour, dessicated coconut, cinnamon and butter
Follow these simple steps to make the perfect Porridge
- Soak your oats in water for at least 5 minutes (I leave mine sit while I have a shower)
- When cooking, stir the oats constantly and make sure the heat isn’t too high. This will ensure there’s no lumps and the oats cook slowly, making them extra creamy.
- Don’t rush your porridge. It only takes 3-5 minutes of stirring and you can use that time to scroll through your emails, check your Instagram ….
Tips for a quick and easy breakfast
The 3 elements to this porridge recipe are all very quick and simple to make. However, if you want to save time in the morning, here’s what you can do:
- Soak your oats in water overnight. This will make them lovely and soft and super creamy…and cut out 5 minutes of soaking in the morning!
- Make a larger batch of Caramel Apple Filling beforehand and keep it in the fridge -just reheat what you need in the morning.
- The Crumble topping makes much more than you need -make it beforehand and keep it in a jar. Whenever you want to add some crunch to your yogurt, fruit or ice cream, sprinkle on some crumble! It lasts in a sealed jar for a couple of weeks.
Dessert for Breakfast
I know you’re going to love this Apple Pie Porridge recipe. It really is like having dessert for breakfast! I’ve been living on it all winter!
Need some more breakfast inspo? Check out:
Apple Pie Porridge
Ingredients
Caramel Apple
- 1 Apple (Granny Smith) peeled, cored, quartered and sliced
- 1 tbsp Butter
- 2 tbsp Demerara sugar or raw, course sugar
- 2 tsp Lemon juice
Crumble
- ½ cup Brown sugar
- ¾ cup Plain flour
- ½ cup Dessicated coconut
- ½ cup Butter (60g) melted
Porridge
- ⅔ cup Oats Traditional cut, not microwave oats
- ¼ tsp Apple Cake Spice or a combination of cinnamon and nutmeg
- 1½ cups MIlk I use low fat milk
- 1 tsp Maple Syrup to taste
Instructions
Caramel Apple
- In a frypan over medium-high heat, combine the butter, sugar and lemon juice and stir until it becomes a syrup
- Add the apple slices and stir occasionally for 3-5 minutes, until caramel and golden. Leave in pan until ready to use *see notes
Crumble
- Preheat oven to 180°C/350°F or 160°Fan
- Combine all of the crumble ingredients in a bowl, then turn onto a lined baking tray and break up the mixture
- Cook the crumble for 12 minutes, breaking up the mixture and moving it around halfway (after 6 minutes). This will ensure it bakes evenly.
- Serve the crumble warm, over your porridge, or make ahead and store it in an airtight jar for up to 2 weeks. *See notes
Porridge
- Place the oats in a small saucepan, mix in the spices, then add enough water to cover the oats. Set aside to soak for 5 minutes or so (you can soak them overnight, if you'd prefer)
- Add the milk, then place the saucepan over low-medium heat and stir gently but constantly, until the mixture begins to thicken (it will continue to thicken as it cools in the serving bowl).
- Once the porridge has thickened to your liking, pour into bowls and top with the caramel apple and crumble.
Notes
- I make a larger quantity of Caramel Apple and keep it in the fridge for later. It can be used in cakes and desserts, or just kept for up to 1 week for porridge.
- This recipe makes much more crumble than you need for 2 serves, but will keep for 2 weeks in an airtight jar.
- You can sprinkle crumble over stewed fruit, yogurt or ice cream for texture and crunch.
This has become a staple dessert in our house! We don’t usually have apple but we use whatever fruit we have – even without fruit (just the porridge + crumble) it’s fantastic!