Apple and Hazelnut Overnight Oats

Apple and Hazelnut Overnight Oats

Apple and Hazelnut Overnight Oats is the ultimate gluten-free, vegan, winter breakfast. Using seasonal fruit means it is full of flavour and nutrients. A perfect way to start your weekend or your working day. The cinnamon is warming and satisfying and gives you a big morning hug.

Apple and Hazelnut Overnight Oats is not only the prefect start to the day but also a great pudding too. Perfect to follow Fennel, Radish and Orange Salad or Chard, Courgette and Pea Tart.

Allergy Information – Apple and Hazelnut Overnight Oats

Apple and Hazelnut Overnight Oats are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.

Top Tips – Apple and Hazelnut Overnight Oats

This is so much better if left in the fridge overnight before making – but two hours should be enough if you cannot wait…

If you don’t eat oats you could use rice flakes or millet flakes as an alternative to oats.

Depending on when you make this you can use other seasonal fruit and sub the cinnamon for other spices. You can also use frozen fruit (thawed).

Oats are one of my store cupboard essentials. I eat oats, in one form or another, everyday. Whether that is in pancakes, muesli or other baked goods. They’re super versatile! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Apple and Hazelnut Overnight Oats

Difficulty easy
Serves 4-6
Preparation time 15 minutes (excluding soaking)
Cooking time 10 minutes

Ingredients – Apple and Hazelnut Overnight Oats

120 grams gluten-free oats
900 millilitres hazelnut milk (almond milk is great too)
2 large apples
40 grams toasted hazelnuts, chopped into chunks
2 teaspoon ground cinnamon
Tiny pinch of salt (optional)
Tiny pinch of sugar (optional)
Juice and zest of 1 lemon

Method – Apple and Hazelnut Overnight Oats

1. Place the oats, hazelnut milk and one teaspoon of the ground cinnamon into a container, mix well. Set aside
2. Peel, core and chop the apple in to one centimetre chunks. Place the apple in a pan with the remaining cinnamon, a pinch of salt, a pinch of sugar (if using) and a teaspoon of water. Heat gently until the apple starts to break down. Allow the apples to cool
3. Place the apples on top of the oats, sprinkle with toasted hazelnuts and place in the fridge for at least 30 minutes, preferably overnight
4. Zest and juice the lemon and sprinkle over the oats
5. Serve.

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