As the mornings become chillier, the breakfasts become warmer. I used organic, local Sundowner apples in this recipe which definitely brings the Autumn vibes. Served on top of warm oats and topped with activated walnuts, it is perfect.
1 cup of oats
1 TBSP chia seeds
1 TBSP flaxseeds
1 TBPN organic pepitas
1 TBSP sunflower seeds
2 TBSP organic almonds
1 TBSP coconut flakes
1.5 cups plant based milk – I used almond milk
2 organic Sundowner apples, sliced in rounds horizontally
2 cups of organic herbal tea- I used green
1 cinnamon quill
2 star anise
1 TSPN vanilla extract
- Preheat the oven to 190C.
- Add the apples, tea, cinnamon quill and star anise into an ovenproof dish. Ensure the apple slices are covered with the tea. Bake for 20 minutes.
- Mix the porridge ingredients together before adding the almond milk. Divide into two bowls and mix well. Add the oats into the oven in the last five minutes of cooking the apples.
- Top the oats with the apples and top with activated walnuts.
✾ Alternate the apples with pears. Bosc pears are seasonal and versatile in this recipe.
✾ Certified gluten-free oats are difficult to source however you could substitute with buckwheat groats or quinoa/quinoa flakes if desired.
✾ I prefer not to add sweetener as the apples lend sufficient sweetness in this recipe. You could add rice malt syrup, honey (if not vegan) or coconut sugar if desired.
“Challenging the meaning of life is the truest expression of the state of being human.”- Viktor Frankl.