Almond Apple Cinnamon Overnight Porridge

Almond Apple-Cinnamon Overnight Porridge // Feast + West

Before you get deterred by the word ‘porridge,’ I’d like you to forget everything you think you know about the stuff. Sure, we don’t really call anything porridge outside of Goldilocks’s first act of thievery. Porridge, though, is a category of food we’re already familiar with. It’s ground grains boiled in milk, water or both and then flavored if desired. Porridge can also be made from grains like wheat, corn, rice or quinoa, and it can be fixed savory or sweet.

Americans eat grits, oatmeal and cream of wheat, which are all types of porridge. On my last visit to South Africa, I discovered that their culture eats all kinds of porridge for breakfast, from maize to sorghum. Some eat it plain, others eat it with melted butter on top and others stir in sugar, honey and fruit for flavor.

Almond Apple-Cinnamon Overnight Porridge // Feast + West

Porridge used to gross me out, even my now beloved oatmeal and grits. In fact, it’s only been in the last several years that I stopped turning my nose up at it. Now I am finding something so hearty and nice about a warm bowl of porridge. I like to fix it for myself when I am craving a hot breakfast. It can take time, though, to cook it on the stove and I tend to like faster options in the mornings.

In observance of Hot Breakfast Month, I decided to try some overnight porridge flavored with cinnamon, apples and almonds. This Almond Apple Cinnamon Overnight Porridge tastes like apple pie for breakfast. You make it the night before you plan to eat it, let it sit in the fridge and then warm it in the microwave. You can make a big batch and serve it all to your household, or you can make a couple of individual servings to grab and go.

Almond Apple-Cinnamon Overnight Porridge // Feast + West

For this healthy recipe, I filled mason jars halfway with High Fiber Hot Cereal from Bob’s Red Mill, but you could also substitute oats or any other cereal blend. I stirred in brown sugar, chia seeds, vanilla and cinnamon and topped it with a dollop of Woodstock Foods’ smooth, unsalted All-Natural Almond Butter.

Then, I filled the jar with Pacific Foods Original Unsweetened Organic Almond Milk and stirred, alternating adding more milk and stirring until the consistency was runny. The cereal will absorb the milk while it rests. I set the jars in the fridge overnight and by morning I had a perfectly seasoned sweet porridge that only needed a bit of heating up in the microwave. As Goldilocks would say: this porridge is just right. And she can take it to-go. // susannah

Click below for the Almond Apple Cinnamon Overnight Porridge recipe.

Almond Apple-Cinnamon Overnight Porridge // Feast + West

Almond Apple-Cinnamon Overnight Porridge // Feast + West

Almond Apple Cinnamon Overnight Porridge

Yield: 1 serving
Prep Time: 15 minutes
Cook Time: 8 hours 5 minutes
Additional Time: 8 hours 5 minutes
Total Time: 16 hours 25 minutes

An easy overnight porridge that tastes like apple pie



  1. Fill a mason jar halfway with hot cereal. Stir in chia seeds, brown sugar and cinnamon.
  2. Spoon almond butter and vanilla on top. Fill to the top with almond milk. Stir gently. Add more almond milk until jar is full and mixture is soupy and well combined. Cover and refrigerate at least 8 hours or overnight.
  3. Remove lid and stir in 1-2 tablespoons almond milk. Microwave in 20-second intervals until heated through, stirring in between. Add freshly cut apple and garnish with more brown sugar and chia seeds, if desired. Serve warm.

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Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 10mgCarbohydrates: 56gFiber: 11gSugar: 27gProtein: 8g

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February is Hot Breakfast Month. // Feast + West February is Hot Breakfast Month. // Feast + West

Be sure to check out my Hot Breakfast Month partners and their amazing recipes. We’ll be using the hashtag #hotforbreakfast on social media.

Jess at 104 Homestead // Jami at An Oregon Cottage // Chris at Joybilee Farm
Kathie at Homespun Seasonal Living // Tessa at Homestead Lady
Sheila at Life, Love, and Good Food // Lynda at Me & My Pink Mixer
Annie at Montana Homesteader // Angi at Schneiderpeeps

Also, the following companies generously sponsored many of the Hot For Breakfast recipes. This project is in no small part thanks to them and their incredible contributions:

Bee Raw // Bob’s Red Mill // Made in Nature // Maple Valley Syrup Cooperative
Now Foods // Pacific Foods // Vela Farms // Woodstock

February is Hot Breakfast Month. // Feast + West

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  1. Meghan @ Cake 'n Knife says

    I used to be grossed out by anything porridge-related too! Now I am feeling a little more open to it after recently embracing grits (shameful that it took me over 20 years to try them…)! Totally making this over the weekend when I am freezing my butt off in the mountains LOL.

    • Susannah says

      Oh yes, these would be delicious warm too! You don’t have to soak them overnight unless you want them ready the next morning. Porridges have opened a lot of breakfast doors for me — but they pretty much have to be sweetened or otherwise flavored for me to enjoy them.

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