Apple pie for breakfast

Apple and cinnamon are such a classic combination, and there is something so comforting about that smell, it brings back memories of family Sunday dinners, and so we decided to make it into a yummy nutritious breakfast.

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This recipe makes five servings, and it can be kept in the fridge for up to a week. When reheating you will need to add a little extra unsweetened almond milk to loosen up the mixture - you can reheat in a pan or in the microwave.

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This recipe uses steel-cut oats, also known as coarse oatmeal, pinhead oats or Irish oats. They are less processed than rolled oats and have a chewier texture, they are becoming more readily available, and if you struggle to find them in supermarkets, you'll find them in health food shops or online.

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Ingredients

100g steel-cut or pinhead oats

400ml unsweetened almond milk

2 medium apples, chopped into 1cm cubes

1 teaspoon coconut oil

1 teaspoon ground cinnamon

1/4 teaspoon or ground nutmeg

2 tablespoons maple syrup

A squeeze of lemon juice

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Instructions

1. Turn your slow cooker on to low.

2. Add all the ingredients to your slow cooker. Stir the mixture until well combined and cover with the lid.

3. Cook on low for 8 hours (or you can use a high heat for 4 hours). The mixture will have thickened and be the consistency of porridge (oatmeal)

4. Serve with your favourite topping, we love a spoon of peanut butter and some fresh chopped apple, but anything goes with this breakfast classic.

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Tips

Make sure that you measure the maple syrup, adding extra will quickly increase the calories in this recipe.

Add a little protein powder if you want to increase the protein content, or you can serve with a protein shake.

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Macronutrients

Calories 180 Kcals

Protein 5g

Carbohydrates 31g

Fibre 5g

Fats 5g

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