Apple and pecan porridge with maple syrup

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» Apple and pecan porridge with maple syrup

A bowl of porridge with apple and pecans sprinkled on top.


Basic porridge

  • 160 grams rolled oats
  • 600 milliliters organic soya milk

Apple & pecan topping

  • 30 grams unsalted pecans
  • 1 eating apple
  • Maple syrup


  1. For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.
  4. Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  5. Remove the apple stalk then use a box grater to coarsely grate it onto a chopping board (core and all).
  6. Stir the grated apple and a little maple syrup through then porridge then divide between bowls.
  7. Scatter the pecans on top then drizzle with a little extra maple syrup, if you like.

From Jamie Oliver

Serves 4

A bacon sandwich generates 1.5 times more CO2e than apple and pecan porridge, and a full English breakfast generates 5.3 times more CO2e.

Looking for more classic breakfast inspiration? Our delicious vegan full English breakfast is the perfect alternative with all the favourites from a fry up.

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