Description
This Apple Cinnamon Oatmeal Porridge is a comforting and nutritious breakfast that combines creamy gluten-free rolled oats with fragrant spices and tender apples. The oatmeal is gently simmered with almond milk and sweetened with maple syrup and condensed milk or coconut milk for a vegan variation. Finished with homemade caramelized Gala apples and a sprinkle of toasted walnuts or pecans, this porridge is a deliciously warm and hearty way to start your day.
Ingredients
Scale
Oatmeal Porridge
- 1 cup thick-cut rolled oats (gluten-free)
- 1 medium Granny Smith apple, peeled and diced
- 4 cups almond milk (or your favorite plant-based milk)
- 1/2 cup condensed milk (or coconut milk for vegan)
- 1/4 cup pure maple syrup
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Pinch of sea salt
Caramelized Apples
- 1 medium Gala apple, sliced with skin on
- 2 tablespoons unsalted butter (or vegan butter)
- 1/2 cup organic brown sugar
- 1 teaspoon ground cinnamon
- Pinch of sea salt
Toppings
- Toasted walnuts or pecans
- Drizzle of maple syrup (optional)
Instructions
- Make the Oatmeal: In a medium saucepan, combine the oats, diced Granny Smith apple, almond milk, cinnamon, nutmeg, allspice, and a pinch of sea salt.
- Bring to Boil: Heat the mixture over medium-high heat, stirring frequently to prevent sticking, and bring it to a boil.
- Simmer the Oats: Once boiling, reduce the heat to low and simmer for 8-10 minutes, stirring occasionally until the oats become tender and creamy, with some liquid still remaining.
- Add Sweeteners: Stir in the condensed milk (or coconut milk for vegan) and maple syrup. Continue to simmer for 1-2 minutes to fully incorporate the sweetness.
- Remove from Heat: Take the saucepan off the heat and set aside.
- Caramelize the Apples: In a medium skillet, melt the butter over medium-high heat.
- Make Caramel Sauce: Add the brown sugar, ground cinnamon, and a pinch of sea salt to the melted butter. Stir continuously until the mixture bubbles slightly, about 2-3 minutes.
- Cook Gala Apples: Add the sliced Gala apple to the skillet, tossing to coat thoroughly with the caramel mixture.
- Simmer Apples: Cook for 8-10 minutes, stirring occasionally, until the apples are tender and the caramel sauce thickens to a glossy consistency.
- Remove from Heat: Take the skillet off the heat once the apples are done.
- Assemble the Dish: Spoon the warm oatmeal into serving bowls.
- Add Toppings: Top the oatmeal with the caramelized apples and sprinkle toasted walnuts or pecans on top.
- Optional Sweetness: Drizzle additional maple syrup over the porridge for extra sweetness, if desired.
- Serve: Serve immediately while warm and enjoy the comforting flavors.
Notes
- Use gluten-free oats to keep this recipe gluten-free.
- For a vegan version, substitute condensed milk with coconut milk and butter with vegan butter.
- Stir oatmeal frequently during cooking to prevent it from sticking to the pan and burning.
- Adjust spices like cinnamon and nutmeg to your preference for more or less warmth.
- To toast the walnuts or pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly browned.
- Leftover porridge can be refrigerated and reheated gently with a splash of almond milk to restore creaminess.
