Almost Autumn Breakfast Bowl
Yield: 4 servings
Time: 30 minutes (plus soaking time for overnight oats)
For when you’re feeling in the mood for fall, but the forecast is calling for 90-degree days ahead.
For the stewed apples (makes 4 servings):
3 macintosh apples, chopped
1/3 cup walnuts, chopped
1 Tbsp extra virgin olive oil
3 Tbsp maple syrup
3 whole cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
For each Almost Autumn Breakfast Bowl:
1/2 cup rolled oats
1/2 cup milk (I used unsweetened almond milk)
1/2 cup plain Greek yogurt
1/2 cup stewed almonds
To prep overnight oats: combine rolled oats and almond milk. Cover and allow to soak until soft. Set aside while prepping the remainder of the breakfast bowl ingredients.
For the stewed apples, combine olive oil, maple syrup, and cloves over medium heat until almost bubbling. Stir in apples, walnuts, cinnamon, nutmeg, and salt. Mix until well-coated. Reduce heat to medium low, cover and allow to simmer until apples soften. Uncover and cook for 5 minutes more, until slightly thickened.
To assemble each breakfast bowl: top overnight oats with 1/2 cup of stewed apples and 1/2 cup of Greek yogurt.
Note: store extra stewed apples in a covered container in the fridge for instant, easy breakfasts all weeklong.