Hi guys, you’re getting a bonus recipe this week. This one was supposed to be featured in my 5 Autumnal Breakfast Ideas post that went up at the weekend. But I’d been planning that post for a while, made this recipe back in September then completely forgot about it. I was deleting some old photos from a memory card earlier this week and stumbled across these ones and realised what an idiot I’d been. I didn’t want the recipe or photos to go to waste, so here’s my 6th breakfast idea in the last seven days, apple and blackberry oats.
I know a lot of people like oats for breakfast in the colder months, it’s quick and easy, warm and filling. It’s also a little bit boring to have daily if you’re having them plain/ with just sweetener. So, here’s a fruity alternative.
This does take longer. We start prepping this one as though we’re going to caramelise the apples then add the blackberries. Let them slowly simmer for a few minutes, as though we’re making a sauce. After that comes the traditional oatmeal ingredients. I topped it off with my date syrup because apparently, I can’t make a recipe without it these days…
Okay, so I made this in September when my date syrup was my only sweetener and that’s the main reason I’m using it here. But it’s healthier anyway, so that’s why I’m keeping it You could switch it out for a different syrup variety if you’d prefer.
This recipe is gluten free, dairy free, vegan and soy free. It can be nut free if you’d prefer to use a different milk.
Apple & Blackberry Oats
- 40 g GF oats
- ½ medium apple chopped and peeled
- ½ cup blackberries fresh or frozen
- 1 cup almond milk
- ½ cup water
- 1 tbsp date syrup or alternative sweetener plus extra to serve
Heat a large saucepan on a medium-high heat. Add the apples and half of the water and cook for 5 minutes until apples are golden around the edges, add a tbsp of liquid sweetener and cook for a further minute.
Then add the blackberries and reduce to a low simmer. If using fresh blackberries, add the rest of the water too. Cook for a further 5 minutes until the blackberries become soft and start to fall apart when touched.
Next, add the oats and almond milk and cook for 4-5 minutes until oats are cooked to your desired consistency. At this point, your blackberries should have disintegrated and oats are purple.
Add additional sweetener to taste and any desired toppings.
Serve and enjoy!
Do you like to mix things up with your oats or prefer them plain?
Until next time,