Whilst simple this recipe feels unique, comprised of both a cold and hot element. The cold overnight oats are mixed with chia seeds, toasted macadamia nuts and coconut pieces. The components are mixed using your choice of oat milk or a mixture of oat milk and fresh apple juice. The stewed sweet apples are a delicious hot topping, that makes this breakfast seem far more thoughtful than its reality.
Whilst having the apples hot is my preference, you can easily do them the night before too, leaving everything in the fridge for a grab-and-go breakfast in the morning.
1 cup oats
4 tablespoons chia seeds
4 tablespoons coconut pieces
2 tablespoons of toasted macadamia nuts
1 1/4 cup oat milk
1/4 cup fresh apple juice (or substitute for more oat milk)
1 large or 2 small apple(s)
2 tablespoons water
1 teaspoon coconut oil
1 tablespoon maple syrup
1/3 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon allspice
Start by mixing together the oats, chia seeds, coconut, oat milk and apple juice (if using). Stir well and divide into jars or bowls to store in the fridge overnight, or for at least 30 minutes.
Meanwhile, or in the morning, make the stewed apples. Peel and quarter the apples, cutting them into thin pieces. Start by adding one teaspoon of coconut oil to the bottom of a small pan, once melted add in the maple syrup, spices and apple slices. Let simmer for 5 minutes before adding in 2 teaspoons of water. Allow the apples to simmer gently until soft, adding in more water as needed. This should take around 25 minutes.
Once done serve the oats with a topping of stewed apples and scatter over the toasted macadamia nuts for a slightly salty, nutty and crunchy garnish.