Ingredients
SERVES: 4
TO SERVE
Method
- First, heat the coconut oil over medium–high heat in a large frying pan. Add the diced apple pieces, water, 2 tsp of the cinnamon, and 2 tbsp of the maple syrup. Stir constantly to coat and heat the apples until they are caramelised and softened. Remove from the heat and set aside.
- In a large bowl, combine the rolled oats, almond milk, chia seeds, ground flaxseeds, vanilla, the remaining cinnamon and maple syrup, and a dash of sea salt. Stir to combine and set aside for 10 minutes.
- Using about half of the apples, spoon some into the bottom of four serving jars, then add the oats, dividing them evenly between the jars. Top with the remaining apple, making sure to spoon any of syrup left in the pan over the top. Refrigerate overnight or for at least 4 hours.
- When ready to serve, add a dollop of coconut yoghurt and a sprinkle of nuts or granola for crunch, if using.
TIP: We used Pink Lady apples because they hold their shape well after cooking.
