Apple Cinnamon Porridge with Caramel Sauce

Apple cinnamon porridge with unsweetened almond milk, pan-fried apples and homemade caramel sauce. A warm, sweet breakfast for two.

29.11.2020

Apple cinnamon porridge with pan-fried apple pieces, caramel sauce and granola

When I feel like a properly sweet breakfast, the apples get a turn in the frying pan. Cinnamon, butter and a caramel sauce made with cane sugar and cream turn a bowl of warm porridge into a leisurely weekend breakfast.

Overhead view of porridge topped with apple pieces and caramel sauce

Apples and cinnamon

Cut the apples into bite-sized pieces and cook them in butter until softened but still holding their shape. A slightly tart apple works well with the sweet sauce. There is no need to peel it.

Getting the porridge consistency right

This recipe uses plenty of almond milk. Start with about 600 ml and keep the rest nearby. Stir regularly as the oats simmer gently, then add more milk as needed. Different oats absorb different amounts of liquid.

Bowl of apple cinnamon porridge with caramel sauce on a blue cloth

Caramel sauce from the pan

The cane sugar melts around the apples. Once golden, carefully add the cream; it may bubble up. Stir over low heat until the caramel dissolves. The photographs also show a little granola, which you can add as an optional topping.

Kitchen tip

Porridge thickens as it stands. If the apples need a little longer, take the porridge off the heat and stir in a splash of almond milk or water before serving.

Easy recipe

Apple Cinnamon Porridge with Caramel Sauce

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Apple cinnamon porridge with unsweetened almond milk, pan-fried apples and homemade caramel sauce. A warm, sweet breakfast for two.

Prep time: 10 min
Cook time: 20 min
Yield: 2 servings

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Ingredients

100 grolled oats
750 mlunsweetened almond milk
2apples, about 400 g total before coring
2 tspcinnamon
8 gvanilla sugar, 1 German sachet
4 tbspcane sugar
100 mlwhipping cream, 30% fat
10 gbutter
extra sweetener, optional

Instructions

Wash and core the apples, then cut into bite-sized pieces. Have the vanilla sugar and cinnamon ready.
Put the oats, about 600 ml almond milk, vanilla sugar and 1 tsp cinnamon in a saucepan. Bring to a gentle simmer and cook over low to medium heat for about 15–20 minutes, stirring regularly. Add the remaining almond milk gradually to reach your preferred consistency.
Meanwhile, melt the butter in a frying pan. Add the apples and remaining tsp cinnamon and cook for a few minutes until the apples begin to soften.
Sprinkle the cane sugar over the apples and let it melt and turn golden over medium heat. Carefully pour in the cream, which may bubble up. Stir over low heat until the caramel dissolves and the sauce is smooth.
Let the porridge stand briefly. Loosen with a splash of almond milk if needed, divide between two bowls and top with the apples and caramel sauce. Serve warm.