Almost Autumn Breakfast Bowl

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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.


INGREDIENTS

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

DIRECTIONS

STEP 1

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.

STEP 2

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.

STEP 3

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.

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