Spiced Porridge with Caramelised Bramley Apples

In 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.  

The caramelised Bramley apples are delicious on porridge but here’s some more of my favourite ways to use them;
• As a cake or tart topping 
• Layer on pancakes with coconut yogurt 
• Simply with coconut yogurt and granola 
• Top pizzas – I like to combine with creamy Cashew cheese for a delicious contrast of flavours
• Blitz to make apple purée (mix into pancakes or cakes)

Bramley apples are often associated with pies and crumbles for good reason – their low sugar content and tangy taste makes them perfect – but there are so many more ways of using them! Caramelised like in this recipe or brilliant in savoury dishes – watch this space!

I'd love to know if you made this recipe.

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  4 servings
  20 minutes preparation time
  20 minutes cook time


To make the apples; 
  • 1 Bramley apple sliced 
  • Splash vegetable oil
  • 1 tbsp maple syrup 
  • 1 tbsp coconut sugar 
  • 1 tsp cinnamon 
To make the oats; 
  • 100g oats of choice 
  • 1 Bramley apple grated 
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp ginger 
  • Pinch nutmeg 
  • 1 tsp vanilla essence 
  • 500ml almond milk 
  • Coconut yogurt 
  • Crushed walnuts 
  • Maple syrup 


To make the apples; 
  1. Pre heat your oven to 180c.
  2. Add the Bramley apples to a baking tray then drizzle with oil, maple and coconut sugar. 
  3. Bake for approx. 25-30 minutes until soft and caramelised. 
  4. Set aside. 
To make the oats; 
  1. 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. 
  2. Turn off the heat and stir in more plant-based milk if needed. 
  3. Spoon into a bowl and top with the caramelised apples, coconut yogurt and nuts. 

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Recipe Tags: Oats apples bramleys porridge


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