Apple crumble porridge

Serves: 2
Prep: 5 minutes
Cooks In: 5 minutes

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.

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. 



Print Recipe

  • butter or coconut oil 1 tablespoon
  • Balarat or granny smith apples 2, peeled and diced
  • raisins or sultanas 2-3 tablespoons
  • ground cinnamon 1 teaspoon
  • liquid honey or maple syrup 2 tablespoons
  • rolled oats 2/3 cup
  • water 2 ½ cups
  • salt pinch of

To serve

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


  1. 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.


  1. 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!).


Nutritional Information Per Serving
26.4 g
17.7 g
Total Fat
5.8 g
2.5 g