Oats work at anytime of the year, but there is something about the combination of apple and cinnamon that feels especially comforting in those colder months. Even better, it’s a make-ahead meal you can prep in advance.
My overnight oats are creamy, sweet and perfectly balanced, using simple pantry style ingredients, ideal for using up what you already have.
Ingredients:
- 100g oats
- 20g chia seeds
- 1 medium apple, shredded
- 2 tbsp maple syrup
- 300ml unsweetened almond milk (or milk of choice)
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
- 2 tbsp almond butter (or nut butter of choice)
Compote:
- 1 medium apple, diced into bite-sized chunks
- 2 tbsp water
- ½ tsp ground cinnamon
- Pinch of nutmeg
Method:
- Add the oats, chia seeds, shredded apple, maple syrup, milk, cinnamon, nutmeg and salt to a bowl and stir well.
- Divide into two containers and refrigerate overnight.
- I recommend making your compote the next day (although it can be made at the same time as your oats). Add all compote ingredients to a small non-stick frying pan and cook, covered, over a low to medium heat for 8-10 minutes until soft.
- Leave to cool slightly, then divide between your oats and drizzle with almond butter.
Top Tip:
It will look like you have added too much liquid to your porridge mixture, however, this will thicken overnight.
