WWW.FREI-STYLE.COMApple-cinnamon Overnight Oats 2 ways
Ingredients
Overnight Oats BASIS:
- 1 apple
- some lemon juice
- 1 cup oats
- 1 cup oat drink
- 1 tsp cinnamon
- 3 tbsp maple syrup
- cashew butter
Pumpkin:
- 2 Tbsp pre-cooked pumpkin
- 1 Tbsp ground hazelnuts
- 1 Tbsp maple syrup
TOPPING:
- 1 apple
- 2 Tbsp whole hazelnuts
- some cinnamon
- maple syrup (optional)
- fresh fruits
Instructions
Overnight Oats BASIS:
- 1.Grate the apple and mix some lemon juice.
- 2.Mix the oats, the oat drink, cinnamon and maple syrup in a bowl.
- 3.Add in the apple and mix well.
- 4.Let rest in the fridge overnight.
PUMPKIN:
- 1.For the pumpkin puree, mash the cooked pumpkin with a fork.
- 2.Mix with the other ingredients and layer in a jar with the overnight oats in the morning.
TOPPING:
- 1.Cut the apple in small pieces.
- 2.Add to a pan and let simmer with some water, cinnamon and some maple syrup (if you like) until soft.
- 3.Rougly chop the nuts and roast them in a pan (this is optional).
- 4.Add the overnight oats to 2 jars, with or without the pumpkin puree, I also made additional layers with the cashew butter. Add the apple and nuts and top with seasonal fruits.
Notes
Tip from my kitchen: the right ratio is everything, I use 1 cup of oats to 1 cup of oat drink (about 1:1). For creamier oats just add a splash more plant drink. The two versions only differ in the topping: one with just stewed apple and hazelnuts, the other with creamy pumpkin puree on top. The base prepares beautifully ahead and keeps for 2 to 3 days in a sealed jar in the fridge. I would layer the toppings on only in the morning, though, otherwise everything gets too soggy.
Nutrition per serving: 380 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook