Today I’m sharing how to make a creamy dairy-free porridge topped with warmly spiced apples and pears. You can drizzle it with maple syrup or leave it unsweetened for a no-added-sugar version. It’s the perfect comforting breakfast on a cold morning.
Brrrrrrrrrrr.
It’s cold. Every morning I sit in my car watching the heater create a lozenge-shaped patch on the frosted windscreen. Bernard waits in the back seat for the moment he can sprint across Wanstead Flats, free from his leash and the confined pace of pavement walks.
Temperatures have been regularly below 0ºC and often around -4ºC when I arrive at the flats. I know some places get far colder — my relatives in Calgary are used to -20ºC — but after basking in mid-thirty-degree heat only weeks ago, this return to wintery England is a shock to the system.
It’s a Beautiful Day.
There’s also a beauty in the cold. Last Saturday I cycled to the Courtauld Gallery to see the Rodin and Dance exhibition before it closed. The morning was frosty and sharp, but the sky was clear and the sun bright, offering little moments of warmth when it peeked between buildings. That crisp, sunny cold makes simple pleasures feel extra special.
I Can Afford Cold Weather.
The late American comedian Bill Hicks once joked about British weather, saying that constant hot, sunny days are something only a reptile would love. He’s right: we have coats, hot drinks and the small delights of steam in the air and rosy cheeks. On that cold Saturday I rode to a coffee shop, let the warmth of a hot coffee thaw me and then carried on with my day feeling grateful for the contrast between chill and comfort.
The Most Important Meal of the Day.
Now, back to food. I fully embrace porridge — I’ve eaten it daily for years, with occasional deviations. On Sundays I’ll have granola with tropical fruit and Greek yoghurt, but most mornings it’s porridge. This recipe focuses on dairy-free porridge.
I’ve learned to adapt since discovering I’m lactose intolerant. Cow’s milk doesn’t agree with me, so I experimented with many alternatives while seeking the best dairy-free porridge base.
Over the years I’ve tried:
Cow’s milk
Sheep’s milk
Goat’s milk
Soya milk
Rice milk
Coconut milk
Almond milk
Hemp milk
Oat milk
Some plant milks stuck to the pan, and animal milks were too rich or caused discomfort. One milk consistently produced a creamy, well-balanced porridge without gluing itself to the pan.
The Best Dairy Free Milk Is…
Oat milk. It’s a natural match for oats and makes a smooth, creamy porridge. I don’t use hyperbole lightly, but after years of testing, oat milk is my favourite for dairy-free porridge. It’s neither too heavy nor too thin and complements the oats’ flavour.
…Plus the Best Porridge Topping.
Today I’m also sharing a favourite topping: a simple spiced apple and pear compote. It’s easy to make, needs no added sugar unless you want to add some, and stores well in the fridge. I often cook a pan on Sunday evening so I can spoon portions onto porridge all week. The warmed fruit, infused with spices, turns each spoonful into a gentle, lingering winter comfort.
Enjoy.
The Best Spiced Apple and Pear Dairy Free Porridge
By Gavin Wren
Serves 4
Uses 2 saucepans
Ingredients
Porridge
160g jumbo rolled oats
2 teaspoons ground cinnamon
500ml water
400ml oat milk
Apples and Pears
2 apples, cored, quartered and chopped (skin on)
2 pears, cored, quartered and chopped (skin on)
1 teaspoon ground ginger
0.25 teaspoon ground cloves
0.5 teaspoon vanilla extract
A pinch of salt
2 tablespoons water
To Serve
A small handful of pecan nuts
Optional: Maple syrup or another sweetener of your choice
Directions
Place all the fruit and spices in a saucepan and cover. Bring to a gentle simmer, reduce the heat and cook on low for about 15 minutes, stirring occasionally, until the fruit softens and breaks up. Remove from the heat and let cool.
The Porridge
For the thickest, creamiest porridge, combine the oats, cinnamon, water and oat milk in a saucepan, cover and leave to soak overnight. In the morning, bring to a simmer over high heat, then reduce the heat and gently simmer for about 5 minutes, stirring occasionally, until thick and creamy.
Divide the porridge into bowls, spoon over the spiced apple and pear mixture, scatter with pecans and drizzle with maple syrup if desired.