Cinnamon and apple are an all time favourite flavour combination of many. I love them together, whether I’m stewing them to go into a pie or enjoying them in a slice of strudel. These two flavours are a definite match made in heaven, and are a complete classic. So, upon deciding what to make for a tasty breakfast the other day, I knew there couldn’t be anything better than making something with these two ingredients.
Overnight oats are my go-to breakfast choice. As many of us rush in the morning, preparing for a busy day ahead, there’s nothing better than a bowl (or in my case jar) of something that’s quick and healthy to eat. I love overnight oats because they take such a short time to make, and you just have prepare them the night beforehand to have breakfast ready for serving upon waking! I really like experimenting with different fruits and flavours when it comes to these oats, and two of my favourites have to have been my Bircher Muesli and Orangle, Lime & Apricot Oats. So, excited to create a cinnamon apple version next, I couldn’t wait to see how it would taste!
Waiting patiently overnight to try this after first making it wasn’t too easy. Of course, I tasted a spoonful of the mixture before putting it into the fridge, but really I could have eaten the whole thing straight after mixing it all together. The cinnamon-apple mix instantly became my new favourite creation. Grating the apple gave a nice texture, and provided a lovely natural sweetness which paired perfectly with the rice milk flavours. So delicious. For milk quantities, I’ve made this with both 1 cup (250ml) and 3/4 cup (185ml) of liquid before. I tend to prefer mine less runny, so I decided that for this recipe, listing 3/4 cup was best. However, if you prefer your oats runnier, then feel free to use 1 cup of rice milk! Or if you use 3/4 cup and find you want it more liquid, you can always stir in some extra milk in the morning before eating. Enjoy!
cinnamon-apple overnight oats
1/2 cup (50g) porridge oats
3/4 cup (185ml) rice milk
1/4 tsp ground cinnamon
1 small-medium apple (about 120g)
1. Begin by adding the oats into a bowl followed by the rice milk and cinnamon. Stir all together until well mixed. Set aside, and then grate your apple.
2. Get a jar/container/another bowl (I used a 350ml sized jar), and pour in 1/3 of your oat mixture. Then, top with 1/2 of the grated apple. Add another 1/3 of the oats, followed by the other half of the apple, and then the remaining 1/3 of the oats on top. Seal your container, and then move the oats into the fridge and leave overnight.
3. When the oats are done, remove them from the fridge and serve as they are or with any toppings of choice. I like to add some blueberries, almonds, a dash of cinnamon and a spoonful of St. Dalfour Black Cherry Conserve (it tastes amazing with this!).