About Recipe

As soon as it starts to get colder I go from wanting light fresh smoothie bowls to craving something warm and hearty for breakfast, like a big bowl of winter oats. I call them winter oats because they are topped with the most delicious cinnamon maple coated apples and pecan nuts, all flavours that I associate with the colder months of the year. When the mornings are dark and the temperature’s on the wrong side of zero, get some winter oats down you and you’ll be right as rain!

Having oats for breakfast is not just a delicious way to start your day off, it’s also proven to help lower cholesterol. Don’t you love it when something tastes amazing and is also good for you? If you’re tight for time in the morning, I recommend checking out my perfect porridge oats recipe. Ready in half the time but still packed with all of the health benefits that make oats so great!

If you try this recipe or my perfect porridge oats recipe then I’d love to hear what you think. Drop me a message in the comments section below and I’ll get right back to you.

  • Serves2
  • Prep5m
  • Cook15m
  • Difficulty3/10



  • 3 dl/1.2 cups porridge oats
  • 5 dl/2 cups coconut milk or Oatly Oat Drink
  • 1 tsp vanilla extract
  • 1 pinch sea salt

    Pan fried cinnamon apples

  • 2 apples, peeled and chopped
  • 2 tbsp water
  • 1 tbsp maple syrup
  • 1 tsp cinnamon ground

    To serve

  • 1 handful of pecan nuts
  • 1 handful of toasted coconut flakes
  • Extra maple syrup to serve


Peel and cut your apples into bitesize pieces.

Toss the apples with cinnamon and cook them in a small saucepan on medium heat with water and maple syrup until they are soft but not mushy. This will take about 8-10 minutes, the syrup mixture should be slightly sticky by the time the apples are cooked.

Pour the oats and milk into a small saucepan and season with vanilla extract and salt.

Stir on medium heat until the porridge has reached your preferred consistency. The key to a perfectly creamy porridge is to cook it slowly and keep stirring.

Serve in a bowl with cinnamon apples, pecan nuts and toasted coconut flakes.