Apple crumble porridge

It’s about now when I start having porridge for breakfast – you can always rely on it to fill your belly with warmth and sustenance for a good start to the day.
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Servings 2
Calories 725 kcal
Dairy Free, Kid Friendly


  • 1 tablespoon butter or coconut oil
  • 2 Balarat or granny smith apples peeled and diced
  • 2-3 tablespoons raisins or sultanas
  • 1 teaspoon ground cinnamon
  • 2 tablespoons liquid honey or maple syrup
  • cup rolled oats
  • cups water
  • salt pinch of

To serve

  • ¼ cup crunch granola or muesli optional
  • 2 tablespoons shredded/thread coconut
  • milk of your choice e.g. cow’s, almond etc


  • Heat butter/coconut oil in a medium-sized pot on medium heat. Add apples, raisins/sultanas and cinnamon and cook, stirring frequently, for 2 minutes until apples and raisins are just starting to soften. Add honey and toss with apples and raisins to coat.
  • Add rolled oats, water and salt and bring to a gentle boil. Simmer, stirring frequently, until porridge has thickened, about 2 minutes.
  • To serve, divide porridge between bowls. Sprinkle over crunchy granola and coconut. Serve with milk (or a little cream for a treat!).


Oats make a nutritious breakfast, but just porridge by itself can be a bit boring, so I’ve created a whole lot of different flavoured porridges to keep it interesting – banana chocolate, carrot cake and apple crumble porridge are just some examples! Here’s the latter recipe for you to try!
If you can get hold of steel cut oats, I highly recommend using them instead of rolled oats – they’re nuttier, have more texture (slightly chewy), and a much lower glycaemic index. They take longer to cook than normal oats because they are less processed, so allow 15 or so minutes to cook them.