Ginger and cinnamon assist in controlling blood sugar and oats help lower blood pressure. This hearty breakfast will keep you feeling full all day
| Created by | Spinneys |
| Prep time | 15 minutes |
| Chilling time | Overnight |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 474 |
| Fat | 20.7g |
| Saturates | 4.2g |
| Protein | 11.5g |
| Carbs | 64.8g |
| Sugars | 35.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly chop the apple and place in a pan with 1 tablespoon of honey, a pinch of salt and 1 tablespoon of the speculaas spice. Place the pan over a low heat. Stir occasionally and simmer until the apples are soft and tender.
In a small bowl combine the milk (or milk alternative), chia, another tablespoon of honey, 1 tablespoon of speculaas spice (see linked recipe), nut butter (we used cashew-coconut butter) and vanilla extract. Add the oats and stir well.
In two small jars with lids, spoon half the apple mixture into the bottom ofthe jars, top with half the oat mixture. Repeat the layering with the remaining apple and oat mixtures. Refrigerate overnight.
Preheat the oven to 180°C, gas mark 4.
To make the seed crunch, toss the seeds, 2 teaspoons of honey and the olive oil together. Roast the seed mixture, stirring every 5 minutes until crunchy – approx. 15 minutes.
Serve the chilled oats with the seed crunch or microwave to serve warm.
