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Apple Spice Coconut Yoghurt Oatmeal

Breakfast
Plant Based

Total Time: 8 HOURS 5 MINUTES

Cook Time: 5 MINUTES

Prep Time: 8 HOURS

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Ingredients

2 cup rolled oats
2 cups of water
1/c cup coconut yoghurt (natural yoghurt or kefir can also be used)
1 1/2 cups unsweetened apple puree
1/2 cup water
2 tsps cinnamon
1/4 tsp nutmeg
1.4 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp cardamon
4 brazil nuts
3/4 tsp pumpkin seeds

Instructions

In a pot, combine the oats, water and yoghurt (or kefir). Cover and let sit at room temperature overnight.
In the morning add the apple puree, water and remaining spices. Bring to the boil and then reduce heat to a simmer. Cook for 5 minutes uncovered or until your desired consistency is reached.
Add more spices as desired. Top with the chopped brazil nuts and pumpkin seeds. Divide into bowls and enjoy.

Notes

Free From: gluten, egg, nut, soy, sugar

Leftovers - Refrigerate in an airtight container for up to six days.

Serving size - One serving equals approximately one cup.

Additional toppings -A splash of milk, maple syrup, coconut, hemp seeds, flax seeds, nuts or fresh fruit.

No apple puree - Use water, pureed banana or any alternative milk (omit water).

No kefir - Use lemon juice, apple cider vinegar, whey, yogurt or kombucha.

Nutrition Information:

YIELD: 4

Serving Size: 1

Amount per serving

Calories: 426

TOTAL FAT: 25g

CARBOHYDRATES: 44g

FIBER: 8g

SUGAR: 10g

PROTEIN: 11g

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