Pinhead Oat Porridge with apple and cinnamon

Pinhead Oat Porridge with apple and cinnamon

Our organic pinhead oats create a wonderfully creamy porridge with subtle bite to the texture. Personally, these oats are my favourite for porridge, and this recipe has become a firm staple for autumn and winter mornings. The recipe is easy to adapt, you can add in a handful of raisins or nuts, or scrape in some vanilla seeds and have with cream. I use a mix of milk and water for my everyday recipe, which is creamy but not too rich.

It’s also great just with butter and sea salt flakes for something really simple.

The oats need to be soaked in water overnight, so factor this into your timings. Serves 4


  • 230g pinhead oats
  • large knob of butter, for frying
  • 3 apples, cores removed and cut into 1cm chunks
  • 300ml milk
  • 100-200ml water
  • a light grating of nutmeg
  • pinch of ground cinnamon
  • maple syrup or brown sugar
  • toasted nuts and seeds
  • knob of butter
  • roasted fruits


  • The night before, cover your oats in water and leave to soak. Drain through a sieve the next morning.
  • Place the butter in a saucepan over a medium heat to melt, and add the apple cubes. Fry for a couple of minutes, then add the pinhead oats, milk and 100ml of water, and turn the heat down to low.
  • Simmer for 25-30 minutes, topping up with another 100ml of water (or more milk if you prefer) as necessary.
  • Stir it reasonably frequently, to stop it sticking. Add the spices and stir through, and serve with your toppings of choice. You might want to loosen it with a splash of extra milk at the end.