Danish Apple-Cinnamon Rye Porridge
A warm, creamy Danish-inspired breakfast porridge made with stale rye bread, fresh apple, cinnamon, and oat milk. Maple syrup adds gentle sweetness while preserving the hearty rye flavor.
- apple-cinnamon
- Bread Porridge
- breakfast
- dairy-free
- Danish
- Danish-inspired
- IPFB29
- one-pot
- plant-based
- porridge
- quick
- rye
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Large apple · 1 Count
Large Golden Delicious Apple - Each
100%
Details
Unsweetened oat milk · 3 Cup
Planet Oat® Unsweetened Original Oatmilk
75%
Details
Store-bought vegan rye bread, stale · 8 Ounce
Lewis Bake Shop Half Loaf Rye Bread
Sale
67%
Details
Pure maple syrup · 3 Tablespoon
Anderson's Pure Maple Syrup
Sale
9%
Details
Ground cinnamon · 1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
Details
Fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Store-bought vegan rye bread-8 ounces
- Large apple-1 count
- Unsweetened oat milk-3 cups
- Water-1 cup
- Pure maple syrup-3 tablespoons
- Ground cinnamon-1 teaspoon
- Fine salt-1/4 teaspoon
Tear the stale rye bread into roughly 1-inch pieces. Core the apple, then coarsely grate it with the peel intact.
Use stale bread only if it is dry and free from mold; discard the entire loaf if any mold is visible.
Place the bread, grated apple, 2 1/2 cups oat milk, water, cinnamon, and salt in the saucepan. Stir to moisten the bread and bring to a gentle simmer over medium heat, about 5 minutes.
Stir carefully because thick porridge can bubble and splatter as it simmers.
Reduce the heat to medium-low. Cook for 8 minutes, stirring frequently and pressing the softened bread against the pan until the mixture becomes thick and creamy with a little rye texture.
Stir in the maple syrup and remaining 1/2 cup oat milk. Cook for 2 minutes, stirring, until the porridge is smooth, hot, and spoonable. Divide among four bowls and serve warm.
Let the porridge cool briefly before serving, especially to children.
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