Oatmeal you don’t have to cook! This healthy breakfast is warm but uncooked, so suitable for raw vegan diets and filled with a delicious apple pie flavour.
This is one of the most warming, delicious and comforting breakfasts I’ve had in a long time, it’s hard to believe it’s raw!
I have to say this is foremost a simply wonderful Autumn breakfast and the fact it’s healthy, raw, vegan, blablabla is just an added bonus.
Of course, I purposely made this a raw recipe but the results were so unexpectedly delicious that I think anyone would enjoy it.
My family, who are certainly no health food freaks, tasted some and loved it too… they were shocked when I told them what was in it!
The chia seeds are the star of this recipe, when blended with a liquid, they create a very thick, gel-like consistency. The almond butter adds further bulk and texture along with a wholesome, nutty flavour.
Both create a familiar porridge-style mixture. And just because it’s raw, doesn’t mean it’s cold!
I think, for a lot of people, one of the most off-putting things about going on a raw diet is missing out on warm meals, especially in the Winter. But just because the food isn’t cooked, doesn’t mean it can’t be warmed up.
So this porridge has been gently heated to about 40°C to make it nice and warm without destroying nutrients.
Chia seeds are by far my favourite superfood <3 I often use them to thicken smoothies or even as an egg-replacer but the great thing about them is a little goes a long way, making them a frugal superfood.
For a £3 100g bag of chia seeds, equaling about 12 tbsp worth, you can make this recipe 6 times! Plus, they make this porridge so quick and easy to put together…
Apple Pie Porridge {Raw, Vegan, Gluten-free}
A delicious, warming breakfast that just so happens to be super healthy for you! Suitable for raw, vegan and gluten-free diets.
Ingredients
- 120 ml ½ cup almond milk
- 2 tbsp chia seeds
- 2 tbsp almond butter
- 3 dates, roughly chopped
- 1 or 2 tbsp coconut sugar, depending on sweetness desired
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 1 green apple, peeled and cored
- Chopped pecans
Instructions
- Mix all the ingredients, except the chopped nuts, in a blender until thick and smooth.
- Transfer to a saucepan, stir and heat gently until warm. If you're on a raw food diet, you can use a thermometer to ensure it doesn't heat above 40c (110f.)
- Serve with chopped pecan nuts and grate over some fresh apple (I used leftover apple from the core.) Enjoy!
Nareesa says
Delicious! We used raw macadamia milk and raw almond butter to keep the entire recipe raw and it was delish!!
Tammy says
Loved this!! Super easy, and super delicious! I double the recipe and eat it at least twice a week now. Bonus points for being so versatile…I didn’t have dates so I used bananas. I have also dubbed sun butter for almond butter. Always tasty and filling. Thanks for sharing and making my mornings easier
Maya says
My #1 favorite find on the internet, ever! When I found this recipe over a year ago I fell in love and I still make it weekly, if not more. I like to change up the ingredients sometimes and my fav version is using red apples and homemade peanut butter, instead of green and almond. I always heat mine up on the stove. Thank you for this gift in my life ❤
Aimee says
Haha I’m so pleased you’re enjoying it! Thanks for the lovely comment.
Sage says
What is “mixed spice”, or how does one make it themselves? Thank you.
Aimee says
I believe it is the same or similar mix to pumpkin pie or apple pie spice, if you can get hold of that? A mixture of cinnamon, cloves, nutmeg etc. If you would like to make it yourself though, I have found a recipe here: https://www.daringgourmet.com/british-mixed-spice/
Dawn says
Love this!! It has around 500k cal (without nuts or sugar) if anyone is counting. I will definitely leave the apple unpeeled next time.
Shaz says
I’ve just gone paleo and was desperately craving an oaty porridge breakfast. I was so excited to try thus and boy I wasn’t disappoonted. I left out the dates just because I didnt have any to hand bjt will definitely be getting some to add next time as I can imagine it adding a depth of flavour and natural sweetness. Thanks for sharing. #WallFlowerKitchen
Aimee says
Hi Shaz – that’s so nice to hear! Happy it worked as a porridge replacement :)
Vee says
Hi
If we have nut allergy what can we substitute the almond would?
natalie says
I have just gone back to eating no carbs and very low sugar. I was craving “oatmeal” today and found your recipe. I just made it. I didn’t add dates (didn’t have them) or coconut sugar. I also left the apple unpeeled. When finished I topped it with a few blueberries and a payback of grass fed butter. It was SO delicious and filling. I even had a bit left over that I can warm tomorrow. Thank you for this recipe!
Wendy Ramsay says
Had this for breakfast this morning. Although I didn’t blend it, it was amazing and I wasn’t hungry until tea time. Thank you!
Natasha says
I’ve been eating this for breakfast every morning for a month and it’s great! It’s been a great replacement for porridge and I’m noticing that I tend to have more energy throughout the morning. I’m slowly trying to cut grains and refined sugar from diet (oh chocolate!) as well as exercising more. :) It’s such a great recipe. We’ve been adding a 1 tsp of flaxseed as that’s great for getting things moving and adds a bit more texture :)
gitta says
great recipe! i left the apples unpeeled for more fiber and it absolutely works.
Aimee says
Ohh that’s good to know, thanks Gitta – glad you enjoyed :-)
Casey says
Hi Aimee!
About to make this delicious looking recipe and noticed there is a check mark but no ingredient as the first component to the recipe? Should there be an item listed there?
Thank you!
Casey :)
Aimee says
Hi Casey, sorry about that – it’s just a weird glitch! Nothing should be missing :-) Let me know what you think of it
Casey says
Aimee,
Oh my DELICIOUSNESS! I loved this recipe and shared it on my instagram and facebook! Thank you! I recommended people go to your site for other recipes as well!
Casey
Aimee says
I saw your instagram photo and loved the shot! Thanks so much for sharing :-) Glad you enjoyed it!
Michelle says
Do you think you could make larger batches and store in the fridge for a few days and just eat a bit each day?
Aimee says
Hi Michelle, I’m not sure to be honest. I suppose it could be kept overnight but it might thicken a bit and I’m not sure how well it would last beyond that point. Let me know how it goes!
Tora says
Hi, I just love this recipe!
I’m trying to get my five-year-old to eat healthy food and cut down on grains and dairy, and this porridge ticks all the boxes!
As he sometimes leaves a bit, and I find it a waste, I’ve started making muffins from the leftovers – obviously they’re not raw anymore, but still vegan, grain free and dairy free.
I add as much buckwheat flour as I have porridge (normally 1 – 1.5 dl more or less), 0.5 dl vegetable oil/melted vegan butter, 0.5 dl coconut sugar, 1 chia egg, 0.5 tsp baking powder, 0.5 tsp baking soda and a splash of vanilla extract. Bake in 180 degrees for 15-18 minutes. Makes 10 smallish muffins that are yummy and healthy! I’ve tried adding raisins as well as blueberries – both work great, as would choc chips I’m sure! Thanks for a great recipe!
Aimee says
Hi Tora, thanks for the feedback – I absolutely love the idea of using leftovers for muffins! I am definitely gonna try this :D Thanks for YOUR recipe too x
mara says
Oh this looks amazing, I have to try this!
Mindy says
I tweaked how I made the recipe to work with my allergies and what I had on hand, but regardless this is a very good recipe that satisfied my porridge craving. I used coconut milk and cashew butter since I’m allergic to almonds, and added 1/4 cup cooked quinoa at the end. Thanks for sharing!
Aimee says
Sounds lovely, I like the addition of quinoa – might try that. Thanks for the feedback :-)
Charlotte says
Hi Aimee,
I love the look of this recipe and have brought chia seeds for the first time!
I just wanted to know if you soak them first? I’ve read bits here and there about soaking chia seed and its all a bit confusing!!
Any advice?
Thanks x
Nancy says
You’re a genius! I just made this and it’s DELICIOUS. It really hits the spot :)
Aimee says
Yay! So happy to hear you enjoyed it Nancy :D
Zara - MyDetoxDiet says
This wonderful dish would be lovely for Christmas morning brekkie! Thank you for sharing.
Aimee says
Good thinking for the Christmas brekkie idea… I absolutely love this porridge, I hope you get to try it and enjoy it too :-) Let me know how it turns out if you do!
Hannah says
Hi Aimee
My boyfriend Anil pointed me to your blog as I often cook gluten-free. Just enjoying a bowl of buckwheat porridge inspired by your recipe above! As I wanted something more grain-based I soaked some buckwheat flakes and chia seeds in water, then blended a paste with some apple/ a little almond butter/dates/almond milk which I mixed into the buckwheat and warmed. Topped with a few blackberries and cinnamon – autumn is here!
Want to try your blueberry lavender porridge too.
Aimee says
Hi Hannah :-) Is that Anil BC? He is the coolest! I love the sound of your autumnal inspired breakfast, especially the addition of blackberries… I have a ton of them stocked in my freezer so I will add them next time I make this porridge. Let me know what you think of the lavender porridge if you try it!
Hannah says
Made the lavender-blueberry porridge this morning! Warming me up nicely.
Yes, it’s ABC! He says hello x
Aimee says
Hello ABC & Hannah :-) Ah, I’m so glad you tried the lavender one – it’s one of my favourites but everyone I mention it to says “yuck! LAVENDER??” – give lavender a chance, people!!
candice says
I just had it thismorning with 1/2 banana instead of dates. I added coconut oil because it should he in everything. My son and I thoroughly enjoyed this. Aren’t chi’s seeds wonderful? It had a really good texture too, like porridge. I am going to make this often since I really miss warm morning oatmeal and cream of wheat and wont ever eat those things again. Thank you thank you!
Aimee says
Thank YOU Candice, I’m so glad you enjoyed it! I’ve already made it twice again too, but I love your addition of coconut oil. It’s so expensive to buy here but I’ve been thinking about making my own so I might try it with that next time :-)
Pamela @ Brooklyn Farm Girl says
I must try this for breakfast next week! Planning on it, thank you!
Aimee says
Yay, let me know how it turns out Pamela! I’m making it again too :-)
Milk and Honey says
This looks utterly delicious Aimee. It’s early spring where I am and we are still getting cool mornings, perfect for a bit of Apple Pie Porridge for breakfast. Thanks for the recipe.
Aimee says
Thanks Jennifer! It seriously is so good, I’m having some more for breakfast this morning…
ATasteOfMadness says
This looks SO good! I remember when I was a kid, my dad would leave some warm porridge for me and my siblings in the microwave before he went to work. It was so comforting waking up to that in the morning. Ever since then, I haven’t had porridge. I need to make some again soon!
Aimee says
Aw, such a nice and comforting memory to have! I think the smell of apple and cinnamon evokes positive memories for most people, so it’s a great start to the day :-)
Lillian @ Sugar and Cinnamon says
This porridge sounds so good! I never thought to try it with almond butter but it’s such a great idea. I’m definitely going to make this.
Aimee says
Enjoy Lillian! Let me know what you think of it :-)
Consuelo @ Honey & Figs says
This looks so wonderful! I can’t wait for the weather to get a bit cooler so I can start having warm porridge for breakfast ;-)
Aimee says
Well, being in England, you can imagine it’s already pretty cold over here now. But I actually love the cold weather, because I get to eat warm porridge for breakfast!
veganmiam.com says
I’ve been so into gorgeous fall porridges lately and this bowl is so beautiful! The apple pie porridge sounds scrumptiously tasty and fresh!
Aimee says
It’s SO good Rika! I would say it was like liquidized apple pie, but that might not sound very appetizing…
Jane's Adventures in Dinner says
What a great treat! We’re just starting to get cold here and porridge is now going on daily rotation.
Aimee says
Me too, just switched to porridge this week. It’s the only thing to get me out of bed on a cold morning!
Helen says
OMG this is wonderful! I have to avoid dairy, soy and gluten so your blog is my new fave place to be. Can I just ask – is the sugar definitely tbsp.? I used 1 tbsp. and it was very sweet, wondered if it should be tsp. I did use coconut sugar (coconut palm sugar – is that the same?)
Aimee says
Thank you so much, Helen! I haven’t made this recipe in a while – I’ll have to make it again soon. I will check re the sweetness but for now I’ll change it to suggest “1 tsp – 1 tbsp, depending on sweetness desired” :-) And yes – coconut palm sugar is the right one! I think because there are dates in here too, it probably doesn’t need the extra sweetness – I probably just had a sweet tooth at the time :P
Helen says
Hi Aimee, did you forget to include in the recipes that the seeds need soaking overnight? I loved the porridge but it made me very bloated. You mention at the top of the page that the seeds become gel like in liquid but that doesn’t happen (I found out later) unless they are soaked. They are much easier to digest if soaked too:
http://breakingmuscle.com/nutrition/soak-it-up-3-superfoods-you-should-be-eating-and-soaking
Aimee says
OK I really need to make this again now! I’ll make any adjustments afterwards :-) Thanks so much for your feedback Helen!