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Breakfast recipe · from the recipe book

Skillet Apple Cinnamon Almond Milk Porridge

Creamy, cinnamon-warm oats crowned with buttery skillet-caramelized apples and crunchy toasted walnuts.

Skillet Apple Cinnamon Almond Milk Porridge

Ingredients

  • 2 medium360 gApplediced, divided
  • 1 tbsp14 gUnsalted butter
  • 1½ tbsp packed24 gBrown sugar
  • 1½ tsp4 gGround cinnamondivided
  • ⅓ cup chopped40 gWalnutschopped
  • 3½ cups (830 ml)900 gAlmond milk, unsweetened
  • ¾ cup200 gWater
  • 4 cups320 gOld-fashioned rolled oats
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Dice the apple and set aside half for the porridge and half for the topping. Chop the walnuts.
  2. Toast the walnuts in a dry medium pot over medium heat for 3 to 4 minutes until fragrant, then tip them onto a plate.
  3. Melt the butter in the same pot, add the topping half of the apple, the brown sugar and half of the cinnamon, and cook, stirring, for 5 to 6 minutes until the apple is tender and glossy. Scrape it into a bowl.
  4. Pour the almond milk and water into the pot, add the remaining half of the apple, the remaining half of the cinnamon and the salt, and bring to a gentle simmer.
  5. Stir in the oats and simmer, stirring often, for 5 to 7 minutes until thick and creamy.
  6. Take the pot off the heat and stir in the vanilla and the Greek yogurt.
  7. Spoon the porridge into four bowls and top with the caramelized apple and toasted walnuts.

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

Contains: Milk, 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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