This comforting, naturally sweetened breakfast could pass for dessert! This breakfast is perfect for the "all things apples & cinnamon” season that is Fall. Serve warm and top with a little dollop of the yoghurt mixture.
6 c apples, peeled and diced (You’ll need 8-9 medium-sized apples)
2 tbsp cinnamon, divided 2 c slow cook rolled oats
2 tbsp chia seeds
2 tsp aluminum-free baking powder
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp sea salt
1 c dates, roughly chopped
1 c almond, other non-dairy milk or cow's milk
1/2 c unsweetened applesauce
1 tsp vanilla extract
Topping - Mix Together:
1/2 c plain yoghurt
1/8 tsp cinnamon
1 tsp maple syrup
1/2 tsp vanilla
Peel and dice apples. Toss with 1 tbsp of cinnamon then place apples in the bottom of an ungreased pie plate.
In a large bowl, combine oats, chia seeds, baking powder, remaining 1 tbsp of cinnamon, ginger, allspice & salt.
In a blender or food processor, blend dates, milk, apple sauce,...
3 c instant or quick oats (unflavoured)
1 c chopped unsweetened dried fruit of choice (raisins, prunes, apricots, dates, cherries, or blueberries)
1/3 c chia seeds
1/3 c ground flax (flax meal)
2/3 c seeds or chopped nuts of choice (try pumpkin or sunflower seeds, or slivered almonds)
2/3 c maple flakes (the local bulk store will likely carry)
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice (easy recipe on my blog, if you don't have or can't find!)
To make: Combine all ingredients well in a large airtight jar.
To make a single serving, cover 1/2 c mixture with 2/3c boiling water in a bowl. Stir, then cover and let sit 3 minutes. Add a splash more water if it’s too thick. Add milk or more fruit if desired and enjoy.