Cranberry Porridge

Cranberry Porridge Recipe

On the back of my Nutritionist’s advice, I’ve been swapping my smoothies for nut butter-enriched porridges as of late. I’m already something of a fan – you may have tried my Maple + Walnut Porridge recipe last year, or even a bit of Spelt Porridge in the Autumn. I really love oats (or spelt) as a base – they’re warming, filling, and contain key nutrients such as thiamin, magnesium, manganese, phosphorous, and iron. They’re also a complete protein, providing 17g of protein per 100g.

This one recipe has become something of a favourite though, and it’s super easy to whip up: I make a large batch on a Sunday morning, have a small bowl fresh and fridge the rest in Kilner jars to take to work come Monday.

Along with this being quite healthy, it’s also just darn tasty! With a base of oats, I’ve been using Alpro Oat Original* to create a creamy texture, and then stir in almond butter, cinnamon, grated apple and dried cranberries for a sweet Christmassy flavour. You can also add honey to this, I like a teaspoonful per serving – not too sweet, not too savoury. If you give this a go, do let me know!

Cranberry Porridge

Serves 2 large portions

240g oats
450ml Alpro Oat Original
2 small red apples
2 tbsp almond butter
2 tsp ground cinnamon
2 tsp honey
1 handful dried cranberries

  1. Pour the oats and milk into a medium saucepan, and leave to soak for five minutes
  2. Grate the apples – I personally prefer red ones with the skins on as they’re sweeter and add flecks in the porridge
  3. Put the porridge on to simmer, stirring in the grated apple, almond butter, cinnamon, and honey to your taste
  4. Once the mixture thickens and gets a little tacky, take it off the heat and serve in bowls
  5. Sprinkle over your dried cranberries, and store any leftovers in jars for another day!


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