Creamy Apple Cinnamon Porridge with Caramelised Apples

Prep 10 min·Cook 15 min·Total 25 min·2 servings·VEGAN·540 kcal

Overhead view of apple cinnamon porridge with caramelised apples, raisins and almonds

Ingredients

For the porridge

100 gr (3.5 oz.) fine rolled oats
100 gr (3.5 oz.) apple sauce (unsweetened)
450 ml (scant 2 cups) oat milk (or almond milk)
1 tsp cinnamon
1 tsp vanilla extract
1 pinch salt
1 Tbsp maple syrup (optional)
1 cinnamon stick (optional)

For the caramelised apples

2 apples (tart and firm, e.g. Braeburn)
1 tsp coconut oil
1 tsp cinnamon
1 Tbsp maple syrup
½ tsp vanilla extract
2 Tbsp water

To serve

20 gr (0.7 oz.) raisins
20 gr (0.7 oz.) almonds (roughly chopped)

Equipment: Medium saucepan, Frying pan, Wooden spoon, 2 bowls for serving

Instructions

Cook the porridge

1.Stir the oats, apple sauce, oat milk, cinnamon, vanilla extract and a pinch of salt together in a medium saucepan and add the cinnamon stick.
2.Heat everything over medium heat, stirring constantly, until the porridge starts to simmer.
3.Turn the heat down and let the porridge simmer uncovered for 5 to 7 minutes, stirring regularly.
4.If the porridge gets too thick, add more milk a tablespoon at a time until it is creamy. Lift out the cinnamon stick before serving.

Caramelise the apples

1.Wash and peel the apples, remove the cores and cut the flesh into small cubes.
2.Heat the coconut oil in a pan and fry the apple cubes for 2 to 3 minutes.
3.Deglaze with 2 tablespoons of water and add the cinnamon, maple syrup and vanilla extract.
4.Let the apples caramelise over medium heat for 5 to 7 minutes, until they are soft and glossy.

Serve

1.Divide the porridge between 2 bowls.
2.Spoon the caramelised apples on top and scatter over the raisins and the roughly chopped almonds.
3.Finish with a spoonful of apple sauce and a little maple syrup if you like.

Notes

Tip from my kitchen: the apple sauce belongs in the pan, not on top. It replaces a large part of the sweetness, makes the porridge more velvety at the same time and means the apple flavour genuinely sits inside the oats rather than merely on them. I always simmer a whole cinnamon stick along and lift it out only just before serving, because it gives a warm, rounded note that ground cinnamon never manages on its own. I toast the almonds briefly in a dry pan while the porridge simmers, which takes 2 minutes and makes an enormous difference. Leftover porridge sets firm overnight and stirs back to creamy the next morning with a splash of plant milk. And if you have children at the table: put the caramelised apples in a separate little bowl so everyone can help themselves.

Nutrition per serving: 540 kcal · 11 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook