Judy's Autumn Oats

November 11, 2018

As you know, overnight oats with milk or yogurt are my favourite summer breakfast. But as they days get colder, I now fancy warmer breakfast options. The following recipe can be used on the Metabolic Balance plan (without the toppings), and might need some adapting (i.e. regular milk for soy milk) - but you get the idea! :) Even if you are not on the plan, it is still a quick, nourishing and delicious breakfast option. I hope you like it! Happy cooking! 

 

Cooking time: 10 min
 
Ingredients (1 portion): 
  • Oats (35-40gr)

  • Coconut oil (1 tbsp)

  • Apple (1)

  • Ceylon cinnamon (1 tsp)

  • Soy milk (185 ml)

  • Any other toppings if you are not on Metabolic Balance (i.e. raisins, almonds, maca, etc.)

 

Method:

  • Peel and chop the apple. I do not like the slices too small as I like a bit of apple crunch, but you could cut them as small as you want, or even grate the apple. You can leave the skin on if you prefer, it has many nutrients - but peeling the apple will bring out its sweetness a bit more and make it easier to cook it. 

  • Heat the coconut oil on a small pan. Cook the apple in the coconut oil, stirring often to ensure the apple browns evenly. 

  • While the apple is cooking, mix the oats, soy milk and cinnamon in a pot. Put over medium heat and stir occassionally. 

  • Once the oats are cooked, transfer to a bowl. Top with the apple slices and any other toppings. 

  • Suggestion: The oats in the picture have 1 teaspoon of maca powder in them, as it adds a bit of a nutty flavour.

  • Enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

  

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