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Apple and Oat Breakfast Bowl

  This tasty bowl will have you going all day long.


1/2 cup seed mix with pine nuts

5 apples

1 cup apple juice

2 tbs honey

2 tsp vanilla bean paste

1 litre (4 cups) almond and coconut milk

1 1/2 cups traditional rolled oats


Preheat oven to 180°C fan forced. Scatter the seed mix over a baking tray. Toast in oven 5-7 minutes or until toasted.

Peel and core the apples. Slice apples into ½ cm-thick rounds. Combine the apple juice, 1 tablespoon honey and 1 teaspoon vanilla in a large frying pan over medium heat. Add the apple. Cover with a lid and cook 8 minutes or until apples are just tender but still hold their shape. Remove the apples to a board. Set 12 apple rounds aside. Roughly chop the remaining apples.

Return the frying pan to the heat, bring the juice to the boil, boil gently 6-8 minutes or until syrup reduced by half. Add reserved apple rounds, turn to coat.

Meanwhile, combine milk, remaining vanilla and remaining honey in a large saucepan. Stir over a medium-high heat until hot. Dont boil. Stir in oats. Bring to simmer. Simmer, stirring occasionally, for about 12-15 minutes, or until thickened. Stir in the chopped apples. Remove from heat. Divide oats evenly among serving bowls. Spoon over apple rounds and a little syrup. Sprinkle with toasted seed mix. Serve.

  • Pink Lady®, Red Delicious, Jazz™, Fuji, Kanzi™ and Royal Gala are best for this recipe
  • Best served immediately. It will thicken on standing. Stir in extra milk, if needed.
  • You can use regular full cream milk if you are not dairy intolerant.
  • The poached apple rounds are delicious on their own or served warm with a dollop of yoghurt, cream or ice cream as an easy dessert.

This recipe was provided to Women’s Health exclusively by Aussie Apples.

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