We have Victorian apple trees in our garden. I wanted to find recipes which would use up the apples, so they would not go to waste. With the weather getting colder here in the UK, I really wanted something which could be versatile and be either a comforting snack, or a filling breakfast. I’ve always enjoyed an apple pie, so this recipe seemed like a real winner.
It was simple to make and the taste was wonderful, the oats had tons of flavour and a rich creamy texture. They were truly ‘apple pie infused’! Given the amount of apples we had, I already had a batch of homemade stewed apples sweetened with erythropoietin, so I skipped the step in the recipe for cooking down the apples.
My family and I enjoyed the oats for breakfast, they where described as ‘the best ever’! We enjoyed them so much that the next time we make them we will have to double if not triple the ingredients. Yes, they were really that good! Sometimes we need some carbs especially when it’s cold.
I highly recommend you try them for yourselves, not only are they a healthy and nourishing meal or snack, but they’re also relatively cheap to make using up ingredients you already have in your cupboards. You can eat them cold or heat them for a minute in the microwave.
Prep time: 6 hours 15 mins | Cook time: 15 mins | Servings: 2
Nutrition (serving 1): Calories: 247 | Carbs: 40.5 g | Protein: 5.5 g | Fat: 7.8 g | Saturated Fat: 1.3 g | Fibre: 6.1 g | Net Carbs: 34.4 g | Sugar: 18.6 g
- 3/4 cup crisp, sweet apple, cut into small bite-size pieces (I used chunky stewed apple made from home grown apples)
- 3/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup (I used Keto maple syrup)
- 1 pinch sea salt
- 3/4 cup unsweetened plain almond milk, or milk of your choice (I used KoKo unsweetened coconut milk)
- 1 tablespoon chia seeds
- 1/2 – 1 tablespoon maple syrup (I used Keto maple syrup)
- 1/2 teaspoon ground cinnamon
- 2 tablespoon creamy unsalted cashew or almond butter (I used sugar free, smooth peanut butter)
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats (I used gluten-free oats)
Apples (I didnt need to do these steps)
- To a small saucepan, add the chopped apples, cinnamon, maple syrup, and salt and mix to evenly distribute the cinnamon.
- Turn heat on low and cover.
- Cook, stirring occasionally, for about 10 minutes or until the apples are soft and tender.
- Remove the lid, turn the heat up to medium, and cook for 2-3 more minutes, stirring constantly, to evaporate some of the juices and create a nice syrup around the apples.
- Once most of the liquid is gone, turn off the heat and set aside.
- In a small bowl, mix the milk, chia seeds, maple syrup, cinnamon, nut butter, and vanilla.
- Add the oats and stir until well-combined.
- Get two small mason jars or small bowls with lids.
- Place about a quarter of the cooked apple mixture into the bottom of each container.
- Next, add half the oat mixture to each as your middle layer, divide and place the rest of the cooked apples on top of the oats.
- Place in the refrigerator overnight, or for at least 6 hours.
- Enjoy chilled or at room temperature.