Creamy oats with lots of spice and fruit – this makes a great breakfast or snack and can be made in a large Tupperware or as individual portions so you know you’ve got breakfast to go waiting for you in the rush of the morning.
Suitable from 6 months without maple syrup
200g rolled oats
1 tsp ground cinnamon
pinch ground nutmeg
1 teaspoon maple syrup (not suitable for children under 12 months)
100g apple & cinnamon fruit pouch or apple puree
250ml milk such as almond or oat milk
Pinch of nutmeg
1 medium eating apple peeled, cored and chopped into small chunks
1/2 tsp ground cinnamon
For the apple pie filling:
1 teaspoon maple syrup
Place the oats, cinnamon, nutmeg, apple puree and maple syrup (if using) into a medium sized bowl and stir to combine. Cover the bowl with cling film and place in the fridge for at least 6 hours, overnight if possible.
Make the apple pie filling: Place the chopped up apples, cinnamon, nutmeg, salt, maple syrup and water into a small saucepan and place over a medium heat.
Bring to a boil, stirring continuously. Once boiling, turn the heat down to low and cook for 5-7 minutes, stirring frequently, until thick and the apples are tender. You want them soft, but with a little bite still...
To serve: Divide the oats into 2-3 servings and top each with the apple pie filling. Serve warm or cold. To warm, place in the microwave for 1-2 minutes, until desired warmth is reached.
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