🥄 This is a Scoff – Scoff recipes are for the hard days — the ones where just getting to the kitchen was already a win. This one’s got your back. One pot, ten minutes, stuff you’ve probably already got in the cupboard. Take whatever shortcuts you need. There’s no wrong way to make this one.
Some mornings are just hard, aren’t they? And on those mornings the last thing you need is a recipe that demands anything from you. This porridge doesn’t. It’s warm, it’s spiced, it’s got those soft buttery caramelised apples on top and it genuinely tastes like someone made you something special — even when that someone is just you, half asleep, in your kitchen at 8am. Ten minutes. That’s all it takes.
If you’re looking for more breakfast inspiration, you’ll love my Breakfast Hub — packed with quick, warming morning recipes.
If you enjoy cozy winter breakfasts, you might also like my Chilli Scrambled Eggs.
This recipe is naturally dairy-free, uses store-cupboard spices, and transforms a single apple into something really special. It’s one of the quickest breakfasts on my blog but feels like a treat.
Why You’ll Love This Apple Pie Porridge
- Needs almost nothing from you — genuinely one of those recipes you can make on autopilot when you’re already running on empty
- A lovely winter option similar to my Moroccan Shakshuka, ideal for warming 10-minute meals
- Ready in 10 minutes
- Tastes like apple pie but nourishing
- Uses one apple + pantry staples
- Naturally dairy-free with oat milk
- Warming, cosy and perfect for cold mornings
- Pairs wonderfully with the recipes in my Breakfast Hub
- Fits right in with easy brunch ideas, like my Country Omelette
From My Kitchen
Honestly? I developed this one on a pretty rough morning when I needed something warm but had zero energy for anything complicated. It’s become my go-to bad day breakfast ever since — and I make it on good days too because it’s just that good.
Ingredient Notes (From My Kitchen)
- Butter: Helps the apples caramelise. Vegan butter works perfectly too. Use unsalted.
- Jumbo oats: They absorb liquid slowly, producing a silky, creamy porridge.
- Milk: Oat milk adds natural sweetness; dairy milk or almond milk also work.
- Apple: Choose firmer apples so the slices caramelise without collapsing – I like to use Pink Lady apples as they are nice and sweet!
- Spices: Cinnamon + nutmeg give that apple-pie aroma.
How to Make Apple Pie Porridge
- Measure out all your ingredients
- Add the oats, milk, honey, cinnamon, nutmeg and salt to a pot.
- Stir and simmer gently for 10 minutes, until the oats absorb the milk and become creamy.
- Meanwhile, core and slice the apple. Heat a non stick frying pan with a knob of butter and a sprinkle of sugar.
- Cook the apples over medium heat until softened, glossy and caramelised. Add the apples once the butter is foaming and flip them half way to get an even colour on them.
- Spoon the porridge into bowls, top with the warm caramelised apples and finish with demerara sugar or cinnamon.
Tips From My Kitchen
- Bloom the spices in the milk for deeper flavour – Try adding cinnamon and nutmeg before the oats allows the spices to warm and infuse the milk.
- Use jumbo oats for the best texture – They create a thicker, creamier porridge and hold their shape for a chunkier texture
- Keep the heat low and steady – High heat causes sticking and makes porridge gluey.
- Let the porridge rest before serving – One minute off the heat thickens it naturally without becoming stodgy.
- Taste for sweetness at the end – Caramelised apples add sweetness — adjust honey only after topping.
- Caramelise the apples properly – Golden edges bring that true apple-pie flavour. As the apples cook, their natural sugars break down and brown, creating deeper, richer flavours through caramelisation — you can read more about how caramelisation develops flavour on the IFST food-science page.
- Add a splash of milk before serving – Makes porridge glossy and silky.
- Prefer thicker porridge? – Use half milk, half water for extra plump oats.
What Could Go Wrong (And How to Fix It)
- Porridge too thick – Add more milk and loosen gently. Increase liquid next time by 50–75 ml.
- Too thin – Simmer longer or stir in 1 tbsp extra oats.
- Apples won’t caramelise – Increase the heat slightly and cook in a single layer. Don’t forget to flip them
- Apples burning – The heat is too high. Lower the heat; add sugar only once the apples soften.
- Flavour tastes flat – Add a pinch more cinnamon or salt, or finish with honey. Don’t skip the salt it brings out all the flavours
- Oats sticking – Reduce the heat and stir more often.
- Apples mushy – Use a firmer apple variety and cook only until glossy.
- Not sweet enough – Finish with honey, maple syrup, or demerara sugar.
Variations
- Extra Spiced: Add ginger or allspice.
- Maple Apple Pie Oats: Swap honey for maple syrup.
- Chunky Apple Version: Stir diced apple into the oats while cooking. Grated apple also works well and almost dissolves into the oats.
- Protein Boost: Add protein powder at the end with extra milk.
Scoffs Shortcuts (all totally fine, promise)
- No fresh apple? Tinned apple works great — just drain it and skip the frying altogether
- Can’t be bothered cooking the apples? Just slice one raw and pop it straight on top — still delicious, zero effort
- No honey? Whatever sweetener you’ve got is absolutely grand
- Out of cinnamon or nutmeg? Don’t worry about it — plain porridge with apple is still a solid breakfast
- Using instant oats? They’ll cook in half the time, just watch them
- Dairy free? Any plant milk works — oat milk’s the creamiest if you’ve got it
Whatever version you end up making — it counts. You fed yourself. That’s the whole point.
FAQ’s
Yes. Milk makes the porridge creamier and sweeter, but water still works well. Add a little extra honey or maple syrup to boost flavour.
Yes — porridge stores for up to 3 days. Reheat with a splash of milk. You can also try soaking the oats before cooking for extra creaminess
Jumbo oats are ideal for creamy, thick porridge. Rolled oats will also work; instant oats become mushy.
Absolutely — maple syrup tastes amazing with apple and cinnamon.
Yes — “porridge” is the UK term, “oatmeal” the US term. Same dish, different name.
You can, but the texture softens. Reheat with milk to improve consistency.
Cook on low heat and stir often. Avoid boiling.
Yes — just use plant-based milk and vegan butter for the apples.
Storage
- Store in the fridge for up to 3 days.
- Reheat with a splash of milk until creamy.
Try Another Recipe
Apple Pie Porridge – Cozy 10-Minute Spiced Breakfast (with Caramelised Apples)
Equipment
- 1 large pot
- 1 frying pan
Ingredients
- 180 g Jumbo rolled oats
- 4 tbsp runny honey (or to taste)
- 375 ml oat milk
- 1 apple
- 1 tsp cinnamon
- ½ tsp nutmeg
- pinch salt
Instructions
- Measure out all your ingredients
- Add the oats, milk and spices to the pot. Stir and simmer gently for 10 minutes until the oats absorb the milk and have become thickened
- Whilst the oats simmer, core and slice an apple and caramelize in a frying pan with a knob of butter and a sprinkle of sugar. Do this over medium heat until the apples have softened and started to darken in colour
- When the oats and apples are ready, spoon into bowls and top the oats with the caramelised apples and a sprinkle of demerara sugar
Whether your apples are perfectly caramelised or you just chucked everything in a pot and called it done — honestly, good for you. You made something warm and nourishing for yourself today, and that’s not nothing. That’s actually kind of a big deal. Come back whenever you need something easy. This one’s always here.
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.