20mDanish 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.
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- 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-0.25 teaspoons
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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