The answer is YES. Yes, this is as predictable a late autumn recipe as you are going to get. Porridge, plus apples, plus honey, plus cinnamon. C’est tout! Cool season fruits are where it’s at right now. Don’t fight it. Jump on the band wagon and get yourselves some local apples to sweeten up frosty morning breakfasts. Apples and honey are the best of friends so why mess with a good thing. Here, I’ve caramelised apples in honey and cinnamon, cooked a pot of creamy porridge and served it up with an extra drizzle of honey, toasty granola and a spoon or two of almond butter.

The things I like about this breakfast… it’s simple, tasty, uses local and seasonal fruit and tastes just like what a cosy breakfast should taste like. I’m also happy to report that it is equally good for a quick morning porridge fix or for a lazy weekend breakfast. Here’s the thing with making porridge. If time isn’t a factor in your morning routine, I quite like the idea of standing in a warm kitchen, wrapped up in my dressing gown and stirring a big pot of porridge over the cooker. Meditating, listening to the radio or day-dreaming while doing so are all optional. But if you are time strapped, there’s the option to make your porridge in the microwave and to caramelise your apples in bulk in advance and keep them in the fridge to be reheated just before breakfast time.

Scroll on for the recipe for this Porridge with Honey Apples. That’s cosy breakfasts sorted!

Porridge with Honey Apples

Serves 2

Ingredients 1 cup oats 375ml unsweetened almond milk 125ml water Two apples, peeled, cored and thinly sliced 1 tbsp honey Pinch sea salt ½ tsp ground cinnamon

To serve 2 tbsp almond butter Drizzle of honey Granola/toasted seeds.


Make the honey apples first. Heat the apple slices, honey and cinnamon in a pan over a low heat for 10 minutes, stirring every couple of minutes. The apple slices should caramelise and become very soft. Remove from the heat*.

Meanwhile, but the oats, a pinch of salt, the almond milk** and water in a medium sized saucepan and cook over a low to medium heat for 10 minutes, until the oats and milk become creamy. Add more water if the porridge is too thick.

Spoon the porridge into bowls and top with the honey apples, a spoon of almond butter and a sprinkling of granola or toasted nuts.

*If you want to cook the apples in batches, just double / triple up on the ingredients and make them in advance. They will keep in an airtight container in the fridge for 3-4 days.

**I use almond milk. Oat milk and regular dairy milk both work great.