Apple Cinnamon Porridge

I’m worthless if I don’t eat breakfast. You laugh, but I mean it. Without a quality, nutritious breakfast, I’m tired, unfocused, grumpy, unmotivated and a little dazed. Not fun for me, not fun for anybody else.

Actual video of me around 10 a.m. sans-breakfast.

So each morning priority #1 is breakfast.

My schedule is all over the place, so I have time to make breakfast most mornings, but that wasn’t always the case. For busier times, I love make-ahead or pre-prepped breakfasts I can just it heat up and enjoy with my coffee. Apple cinnamon porridge is one of my latest favorites.

When you look at this recipe, you might think, “whoa, this recipe makes WAY too much! Why would I make this for one or two people?”

Hold up. Hear me out. If you are regularly struggling to eat breakfast, one of the biggest tips I can give you is to plan ahead. You can make this Sunday, portion it out into containers and have breakfast for days. You can even freeze it for breakfast emergencies. You don’t have to eat it every day, but it’s nice to have options.

Why steel-cut oats?

Steel-cut oats are minimally processed, so they fill you up and keep you full. Complex carbohydrates are best for lasting energy and fullness, and that’s where steel-cut oats deliver. Your body can’t digest the sugars as quickly, so you don’t burn through it all at once and get that gross sugar crash.

Rolled oats (probably the most common form of oatmeal you see) are actually steel cut oats steamed and then rolled thin and flat. They cook quickly… but they also don’t take much time or energy to digest. That sounds great, but what it really means is that the sugars break down faster and you get hungry faster.

Instant oatmeal is even more processed. It’s rolled oats shredded up and steamed again, then dried–broken so the carbs are so simple they’re basically sugar by the time you chew them.

Beyond that, I just love the texture of steel cut oats—soft but a bit chewy. They take a little longer to cook, but it’s worth it.

Uh, porridge? Okay, fancy-pants.

Mind blowing statement ahead: technically, oatmeal is porridge. But that’s not why I call it that.

I call this particular recipe porridge because I like to use a mix of two grains. One of those is amaranth. I first had amaranth in Mexico, but it’s becoming more popular around the world. You might see it marketed as an “ancient grain” or “superfood.” I take those buzzwords with a grain of salt, but it is true that amaranth is a good source of protein, lysine and more.

Amaranth is usually considered a cereal grain, but technically it’s a seed. It’s a little bit like a finer version of quinoa, but with a nuttier flavor. When you cook them up they give a nice little pop-crunch that I really enjoy to breakup the texture of

Warm and cozy

I use two forms of cinnamon at different stages in this recipe because they have different purposes. Cinnamon sticks have a higher concentration of oil than ground. They slowly release their flavor during the cooking process, infusing the liquid and oats with a warm aroma. The ground form packs the classic punch we expect cinnamon to bring to the party.

Another perk of using cinnamon sticks is eating the oats stuck on them. The sticks keep a great flavor throughout the cooking process, and the little bits of oats that get trapped in the center are truly a delight.

Print

Apple Cinnamon Porridge

---

• Author: Leannda Cavalier
• Total Time: 45 minutes
• Yield: 12 cups 1x

Print Recipe

Pin Recipe

Description

This breakfast is just sweet enough to feel like a decadent treat, but nutritious enough to give you lasting energy to conquer your day. Warming and filling, a single batch can be portioned out to make breakfast for the whole week.

Total cook time: 45 minutes

Active prep time: 10 minutes

Yield: About 12 cups

---

Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter
• 2 cups steel-cut oats
• 1/2 cup amaranth
• 3 cinnamon sticks
• 1/2 teaspoon coarse kosher salt
• 2 gala/jonathan/jonagold apples cored and diced (about 2–3 cups)
• 3 Tablespoons light brown sugar, packed
• 3 Tablespoons ground cinnamon
• 1 teaspoon vanilla extract

Suggested equipment

• Enameled cast iron Dutch or French oven
• Wooden spatula

---

Instructions

1. Melt 3 Tablespoons of unsalted butter over medium heat in a 3-quart pot.
2. Add oats and amaranth and stir to coat in the butter.
3. Add cinnamon sticks and keep cooking for a minute or so while stirring.
4. Add 5 cups of water and stir, making certain to scrape any bits off the bottom.
5. Turn up the heat to medium-high, and bring the mixture to a boil.
6. Turn the heat down to low, put the lid on and allow to simmer for 25 minutes. Stir and scrape any stuck bits off the bottom every once in a while.
7. Add remaining ingredients and stir well to incorporate. If oats are sticking to the bottom or mixture is too thick, add a little more water.
8. Continue to cook on low another 10 minutes, uncovered, stirring occasionally.
9. Serve with butter, milk and a dusting of cinnamon.

Notes

• You can use whatever apples you like best for this. The ones I listed are my favorites, and they’re ones that work well in pastries both in terms of texture and flavor. I would steer clear  of red and delicious… but I avoid those at all costs anyway as the name is a misnomer. They’re good for looks, and that’s about it.
• If you can’t find amaranth or don’t want to use it, just use another 1/2 cup of oats. The tiny round grain adds little pops of crunch to the texture, but it is by no means necessary.
• You can of course make this without cinnamon sticks–but I would really try to get some! If you absolutely can’t, just add a little more ground cinnamon.
• If you end up with stubborn oats stuck on the bottom of your pot, try this: Add two cups water to your pot and bring it to a boil over medium heat. Remove it from heat and allow to cool just enough for you to safely scrape with a wooden, silicone or plastic spatula.
• Add a little water when you reheat it if you like a thinner oatmeal.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Cuisine: American

Keywords: apple cinnamon porridge, porridge, apple cinnamon, oatmeal, apple cinnamon oatmeal, steel-cut oats