Overnight oats with apple and cinnamon

Overnight oats with apple and cinnamon

Total: 8 hr 15 min. | Active: 15 min.
vegan, lactose-free
Nutritional value / portion: 472 kcal
, Fat: 17 g
, Carbohydrate: 65 g
, Protein: 11 g
Overnight oats are not just great for when you don't want to spend forever making breakfast in a morning, but they're also ideal for packing in your bag and enjoying on the go. For this recipe, I've added warm pieces of apple and toasted nuts to the oats – perfect for a feel-good autumn breakfast!

Ingredients

4 portions

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Overnight oats

200 g fine whole-grain rolled oats
5 dl oat drink
300 g vegan plain yoghurt substitute (soya)
3 tbsp maple syrup
2 tsp vanilla sugar
1 tsp cinnamon
1 apple, coarsely grated
2 tbsp dark sultanas, as desired

Apple pieces

1 apple, cut into pieces
50 g pecan nuts, coarsely chopped
1 dl water
½ tsp cinnamon
2 tbsp maple syrup
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How it's done

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Overnight oats

In a bowl, mix the oats with all the other ingredients up to and including the sultanas, cover and chill for at least 8 hrs. (overnight).

Apple pieces

Bring the apple, nuts, water and cinnamon to the boil in a pan, continue to cook until the liquid has evaporated. Add the maple syrup, mix, continue to simmer for approx. 1 min., serve on top of the overnight oats.

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