I adapted a recipe out of the most recent issue of Whole Living. I swapped in apples for nectarines (and honesty most fruit would work!) and added more sweetener and cinnamon. A delicious bowl of breakfast to be sure!
Breakfast Oat Pudding with Sautéed Apples
- 2/3 cup old-fashioned oats
- 1/3 cup Shredded Unsweetened Coconut
- 1½ cups water
- 1 cup unsweetened almond milk
- 2 Tbsp pure maple syrup
- ¼ tsp ground cinnamon
- Pinch fine sea salt
- 1 Tbsp coconut oil
- 2 firm apples, peeled, cored and sliced
- 1 Tbsp pure maple syrup
- ¼ cup Unsweetened Coconut Flakes
Before bedtime stash the oats, shredded coconut and water in a bowl, cover tightly and refrigerate overnight.
Add the soaked oats to a medium saucepan with the almond milk, maple syrup, cinnamon and salt. Bring to a boil, turn down to medium-low and cook for 12 minutes, stirring often.
In the morning heat a large skillet over medium-high. Add the oil, let melt and then apples. Stir often, as they start to brown turn to medium and let sauté. As they become tender drizzle the Tablespoon of maple syrup on top and toss to coat.
Take both off the heat, stir the coconut flakes into the oats, dish up. Divide the apples between the two bowls, drizzle more maple syrup on top as desired.
Serves 2 large bowls.