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.
In previous partnership with Great British Apples.
This is my second recipe with Great British Apples and it’s a super delicious seasonal warming spiced apple porridge–perfect for keeping you cosy in Autumn and Winter.
These caramelised Bramley apples are delicious on porridge, but here are some more of my favourite ways to use them:
As a cake or tart topping
Layer on pancakes with coconut yoghurt
Simply with coconut yoghurt and granola
Top pizzas–I like to combine with creamy cashew cheese with a delicious contrast of flavours
Blitz to make apple purée (mix of pancakes or cakes)
Bramley apples are often associated with pies and crumbles for good reason–their low sugar content and tangy taste make them perfect–but there are so many more ways of using them! Caramelised, like in this delicious warming porridge recipe, or even in savoury dishes.
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.
One Response
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!