Eating Seasonally: Apples

Image credit: Finley Kidd

This is my favourite porridge recipe for autumn and winter, with pieces of spiced apple that go deliciously soft to add some interest to the blandness of the oats. I usually use soya milk, but any kind will work – hazelnut is particularly tasty. This makes quite a lot, so it should keep you going all the way till lunchtime. 


1 apple (bramley’s work best, but you can also use a braeburn)
1 cup milk of your choice
1/2 cup water
1 cup porridge oats 


  1. Core the apple and chop it into small pieces. 
  2. Put a pan on medium heat, and add the apple pieces, milk, and water. 
  3. Sprinkle a generous amount of cinnamon — you can never really have too much —and stir. At this point you might also want to add a bit of nutmeg, allspice, or vanilla essence, if you have it. 
  4. Wait until the pan is at a low boil, and then stir in the oats.
  5. Cook until the oats have broken down and absorbed the milk, and the apple has gone soft. 
  6. Serve with honey on top. 
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