This stewed apple spiced with cinnamon and nutmeg, topped with oats and sweetened with maple syrup and date sugar is a delicious alternative to porridge in these chilly months. The best thing is you can make it in advance in muffin cases and reheat them in the morning for a quick weekday breakfast.
You will need: (6 muffin cases – double for 12)
1 apple – any you have lying around the fruit bowl is fine!
1/2 teaspoon of cinnamon
1/4 teaspoon nutmeg
2 teaspoons of maple syrup
1 cup of superquick or rolled jumbo oats
two teaspoons of almond, cashew or peanut butter
milk of choice for the oats
Date sugar to sprinkle on top (can substitute with coconut sugar or dark brown sugar if needed)
Start by coring and chopping your apple into 0.5cm thick slices and then cutting these slices horizontally in half, to ensure they fit into the muffin cases. Add these to a saucepan with a tablespoon or 2 of water so they don’t stick, and add one of the two teaspoons of maple syrup, the cinnamon, and nutmeg. Cook your apples until they are soft and then divide equally between six muffin cases.
Next, make the oatmeal- add the oats, milk of choice, nut butter, and the rest of the maple syrup. Stir the oats while they heat to get a creamier texture. Then use two spoons to top the apple pieces like you’re making cupcakes!
Sprinkle with date sugar and place in the oven at 180 degrees for 20 mins or until firm and golden, with the apple bubbling around the edges.
To serve turn the cases upside down as the apple is too soft to eat it cupcake style- and place on a plate or bowl, with yogurt and a dash more cinnamon or syrup!