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Breakfast recipe · from the recipe book

Apple Cinnamon Porridge with Homemade Oat Milk

Silky, extra-creamy oats simmered in quick blended oat milk with tender cinnamon apples, a touch of maple and crunchy toasted walnuts.

Apple Cinnamon Porridge with Homemade Oat Milk

Ingredients

  • 3⅔ cups300 gOld-fashioned rolled oatsdivided: one fifth for the oat milk, four fifths for the porridge
  • 3¾ cups900 gWater
  • 2 medium360 gApplediced, divided: three quarters for cooking, one quarter for topping
  • 1½ tsp4 gGround cinnamondivided: three quarters for cooking, one quarter for topping
  • 2 tbsp40 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt
  • ⅓ cup chopped40 gWalnutschopped

Steps

  1. Prepare first: dice the apple, chop the walnuts, and split the oats, apple and cinnamon into the portions noted.
  2. Make the oat milk: blend one fifth of the oats with the water on high for about 45 seconds until smooth and milky. Set aside.
  3. Toast the walnuts in a dry pot over medium heat for 3 to 4 minutes, stirring, until fragrant. Tip them onto a plate.
  4. In the same pot, combine the oat milk, the remaining four fifths of the oats, three quarters of the apple, three quarters of the cinnamon and the salt. Bring to a gentle simmer over medium heat.
  5. Simmer for 6 to 8 minutes, stirring often, until the oats are tender and the porridge is thick and creamy and the apple is soft.
  6. Take the pot off the heat and stir in the maple syrup and vanilla. Let it stand 2 minutes to thicken.
  7. Spoon the porridge into 4 bowls and top with the remaining quarter of the apple, the toasted walnuts and a dusting of the remaining quarter of the cinnamon.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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