BREAKFAST BOWL WITH APPLE, CINNAMON, OVERNIGHT OATS + YOGHURT

When it comes to breakfast, I think most chefs tend to neglect themselves. From the moment I wake up, I’m planning my next menu - getting inspiration from everything from the colour of my coffee to the daffodils that have sprung up on the way to JAN - completely unaware of my own need to eat!

Even when I remember to have breakfast, it’s always such a struggle to think of something I haven’t tired of or that will give me a healthy kick-start to the day. Overnight oats work so well. It’s a staple you can keep in the fridge for days, zhooshing it up with whatever’s in season - or with a fine flourish like dried apple rings.

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BREAKFAST BOWL WITH APPLE, CINNAMON, OVERNIGHT OATS + YOGHURT

prep: overnight + 3 hours for apples + 10 minutes to assemble / serves 1

INGREDIENTS

  • 50 g (125 ml) oats

  • 125 ml almond milk

  • 60 ml Greek yoghurt

  • 60 ml dried cranberries

  • 3 ml cinnamon

  • 1 small red apple, grated with skin

  • 15 almonds

  • 5 dried apple rings

  • honey to taste

  • extra cinnamon

METHOD

  1. Mix the oats and almond milk in a bowl and cover with cling film. Store in the fridge overnight.

  2. Add the yoghurt, cranberries, cinnamon and grated apple. Mix and spoon into a serving bowl.

  3. Top with the almonds, dried apple rings and a drizzle of honey. Sprinkle some extra cinnamon on top and enjoy!

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