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Breakfast recipe · from the recipe book

Apple-Simmered Oat Milk Porridge with Raspberries

Thick, spoonable porridge cooked with grated apple in fresh oat milk, swirled with peanut butter and topped with tart, juicy raspberries.

Apple-Simmered Oat Milk Porridge with Raspberries

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided: 60 g for oat milk, the rest for porridge
  • 3 cups700 gWatercold, divided
  • 2 medium400 gApplecoarsely grated
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp2 gSalt
  • ¼ cup60 gPeanut butter, no salt addedstirred smooth
  • 1⅔ cups200 gRaspberries
  • 1½ tbsp30 gMaple syrup

Steps

  1. Make the oat milk first: blend the 60 g portion of oats with 600 g of the cold water for 30 seconds, just until smooth.
  2. Pour the oat milk through a fine sieve into the pressure cooker pot, pressing lightly, and scrape the oat pulp from the sieve into the pot too.
  3. Grate the apple, then add it to the pot with the remaining oats, the remaining 100 g of water, the cinnamon and the salt; stir well.
  4. Lock the lid and cook at high pressure for 4 minutes, then let the pressure release naturally for 10 minutes before releasing the rest.
  5. Open the lid and stir the porridge until thick and creamy.
  6. Spoon the porridge into four bowls, add a swirl of the peanut butter to each, top with the raspberries and finish with a drizzle of the maple syrup.

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

Contains: Peanuts. Some brands contain gluten.

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

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