Apple Pie Overnight Oats
Oats with Apples, Cinnamon, Raisins and Toasted Almonds
Servings: 4
Adjust servings here:
Equipment
- cooking pot
- box grater
- frying pan
Ingredients
OATS
- 2 apples
- 100 grams oats
- 500 ml milk
- 1 tsp cinnamon
- 1/2 tsp vanilla essence
TOPPING
- 2 apples
- 1 tbsp coconut oil or use butter
- 1/2 tsp cinnamon
- 2 tsp honey
- 1/2 tsp vanilla essence
- 60 ml water
- 45 grams raisins
- 100 grams blueberries
- 4 tbsp blanched almonds chopped
Instructions
OATS
- Wash the apples and grate them. Use a box grater on the largest coarse side
- Add the milk and oats to a pan and stir to combine. Turn the heat to medium-high. Keep stirring for a few minutes until the milk starts to simmer and small bubbles appear. Then, reduce the heat to low.
- Add the grated apples, cinnamon and vanilla essence. Stir until everything is combined, then switch off the heat. Let it cool for about 30 minutes before transferring to a container.
- Keep the container with the apple-oat mixture in the fridge for at least 10 hours.
APPLE PIE TOPPING
- Peel the apples, remove the core and cut them into slices.
- Heat a frying pan over medium heat. Melt the coconut oil in the pan. Add the apples, cinnamon, vanilla essence, honey and a splash of water. Stir and let simmer.
- Let it simmer until the apples become soft. Turn off the heat.
- Add raisins and blueberries, stir and set aside to cool.
- Heat a frying pan over high heat. Add the chopped and blanched almonds and toast them without oil until golden brown.
ASSEMBLING
- Take the apple-oat mixture from the fridge and stir with a spoon. If it’s too thick, add a splash of milk and stir again.
- Add a few spoons of the apple-oat mix to a bowl. Add a few spoons of the cooked apple topping.
- Top with the toasted almonds.