Spiced Porridge with Caramelised Bramley Apples

A lovely warming spiced apple porridge with caramelised apples which ooze into the delicious porridge. Perfect to warm you up on a chilly morning.

This is my second recipe with Great British Apples, and it’s a super delicious seasonal warming spiced apple porridge.

It’s perfect for keeping you cosy, Autumn and Winter.

These caramelised Bramley apples are delicious on porridge, and Bramley apples are often associated with pies and crumbles for good reason, their low sugar content and tangy taste make them perfect.

But here are some more of my other favourite ways to use them; as a cake or tart topping, layer on pancakes with coconut yoghurt, served simply with coconut yoghurt and granola, and blitzed to make apple purée.

Enjoy, love Niki xx

The Recipe

Spiced porridge with caramelised bramley apples

Prep time: 20

Cook time: 20

4 servings

No ratings yet

Ingredients

For the apples

1 Bramley apple sliced
Splash vegetable oil
1 tbsp maple syrup
1 tbsp coconut sugar
1 tsp cinnamon

For the oats

100 g oats of choice
1 Bramley apple grated
1 tsp cinnamon
1 tsp all spice
1 tsp ginger
Pinch nutmeg
1 tsp vanilla essence
500 ml almond milk
For the toppings
Coconut yogurt
Crushed walnuts
Maple syrup

Instructions

To make the apples

Pre heat your oven to 180c.
Add the Bramley apples to a baking tray, then drizzle with oil, maple and coconut sugar.
Bake for approx. 25-30 minutes until soft and caramelised.
Set aside.

To make the oats

Add the oats, milk and spices to a small saucepan, simmer on a low heat, stirring continuously for a few minutes until the porridge has absorbed the milk but is not too dry.
Turn off the heat and stir in more plant-based milk if needed.
Spoon into a bowl and top with the caramelised apples, coconut yogurt and nuts.

Print Recipe

I'd love to hear your comments…

Sharon

3 years ago Reply

I love apple porridge but I wouldn’t necessarily choose Bramleys for the caramelised apples in this recipe. The principle feature of Bramleys – and the reason they’re so popular for cooking with – is that they “fall”, i.e. turn easily into a lovely smooth puree, when cooked. Perfect for making fillings for apple turnovers or pies, apple butter, or just apple puree, but not ideal if you want apples to stay in whole slices. I haven’t tried baking them in the oven as in this recipe but I imagine that the oven dries them out so that they don’t entirely collapse. However, it seems a bit of a waste of Bramleys’ best feature to treat them this way. I would choose a different, slightly tart apple for making caramelised slices and save the Bramleys for what they do best.

That said, this recipe looks delicious!

Spiced Porridge with Caramelised Bramley Apples

The Recipe