windfall apple baked oats (plant based & GF)
Taking inspiration from all the windfall apples we have in our garden at the moment and making good use of them in this simple breakfast bake!
When I was younger, my Grannie always used to make windfall apple chutney, or windfall apple jelly, or crumble from the apples that had fallen in her garden… I haven’t really ever heard of anyone else use this term recently, but I love the image that even if they are a little bruised, unripe or not as pretty as a shop bought apple, they can be used in all sorts of preserves or baked goods, and you would never know! Every August we are lucky enough to have many windfalls in our garden and so I fancied using them up in a hearty breakfast bake this week. Let me know if you give this a go by tagging me on instagram.
Ingredients
2 small apples roughly chopped
200g rolled porridge oats (I love Flahavans but use GF oats if you need to)
30g flaxseeds/ chia seeds
2 heaped tablespoon of coconut oil/ plant based butter
440ml organic oat milk
5 tablespoons of sweetener of choice/ coconut sugar (I love bonrawfoods sugars)
1 teaspoon of ground cinnamon/ mixed spice
1 teaspoon baking powder
a pinch of salt
2 scoops of protein powder (optional)
Method
Combine all of the ingredients & add to a greased baking dish.
Bake at 180c for 30-35 mins until golden brown & serve with soya yoghurt if you fancy!
