This semolina porridge topped with maple baked apples isn’t an everyday brekky. It’s a weekend porridge – a little richer and more decadent, creamy and sweet with just a hint of coconut. A lovely morning treat.

Semolina Porridge With Maple Baked Apples [Vegan]






Baked Apples:

  • 2 apples, crunchy
  • 1/2 tablespoon coconut oil
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt


  • 2/3 cup semolina
  • 2 cups non-dairy milk
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • Pinch of salt
  • Extra milk, to serve


To Make the Apples:

  1. Preheat oven to 400°F. Line a tray with baking paper.
  2. Start off by preparing the baked apples. In a small bowl combine the coconut oil (melted), maple syrup, cinnamon, vanilla and salt. Remove the apple cores and chop into large chunks.
  3. Add to the bowl containing the maple syrup mixture and stir to coat. Pour out onto the prepare baking tray in a single layer. Bake for approximately 25 minutes, until apples are soft but not mushy.

To Make the Porridge:

  1. When the apples are almost ready, combine the milk, maple syrup, salt and milk in a small pot over a medium heat. Stir frequently to ensure it doesn’t boil.
  2. When the milk mixture is hot but not boiling add the semolina, pouring in a steady stream. Turn the heat down low and stir consistently with a wooden spoon to make sure there are no lumps. The porridge will thicken very quickly – as soon as it reaches a texture that you like remove from the heat.
  3. Spoon the porridge into two bowls, top with the baked apples (and the maple syrup juices), add a splash more milk, and eat immediately.

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