At the risk of overdoing it on breakfast posts, I feel it my duty to post this yummy and easy breakfast idea. It is apple season in Ontario. We are so lucky to have apple orchards right next door (I’m talking, like 3 minutes away). I went a little apple crazy at the market this weekend, but I’m sure I wasn’t the only one… they just looked too good to pass up. These Paula Reds were a perfect crunch, tart, sweet and juicy. Heaven.
This was a breakfast winner. Everyone was happy, full, and well nourished so I did an early morning happy dance. I have a lot of gratitude for peaceful mornings. This one ticks off all of the boxes, nutrient dense, fiber rich, tasty, quick and easy. These oats are thrown together the night before and last in the fridge really well for 3 days.
Here’s the recipe:
- 2 cups large flake rolled oats
- 1 medium apple, chopped with skin on
- 2/3 cup applesauce, unsweetened
- 1 1/3 cup almond milk, unsweetened (you can use your preferred milk)
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 1.5 tbsp maple syrup (the real stuff…)
- 1 dash salt
Place all ingredients in a large glass bowl. Mix until everything is combined. Cover and place in refrigerator overnight or for at least 3 hours.