Serves 1
Ingredients:
for the maple nut brittle:
50g nuts, roughly chopped (e.g. walnuts, pecans, cashews, almonds)
2 tbsps maple syrup
for the oats:
60g oats (use gluten free if preferred)
25g vanilla flavour whey or rice protein powder (or use natural sweetener of your choice, to taste)
170ml unsweetened almond milk (or use milk of your choice)
100g cooked Bramley apple (or use unsweetened apple sauce)
for the toppings:
2 tbsps cooked apple
a sprinkle of ground cinnamon
a sprinkle of ground flaxseed
Method:
Preheat oven to 180 ̊C/350 ̊F. Line an oven tray with baking paper.
Place the nuts and maple syrup in a bowl and mix well.
Pour onto the tray and stir. Spread evenly a fine layer.
Bake for 10 minutes, or until a light golden brown colour. Stir after 5 minutes of cooking time.
Allow to cool on the tray.
Break up into pieces with a wooden spoon.
Place the oat ingredients in a sealable container. Stir well.
Seal and refrigerate overnight.
Add more milk if the oats are too thick.
Transfer to a serving bowl.
Add the ground cinnamon and stir lightly.
Top with the flaxseed, cooked apple and one third of the maple nut brittle.
Serve.
Store the overnight oats in an airtight container and refrigerate for up to 24 hours. Store any leftover maple nut brittle in an airtight container and store for up to 1 week. You can double or triple the quantities to make a larger batch. Use as toppings for protein yoghurts, smoothie bowls, ice-cream or frozen yoghurt.
Per serving: 551 calories 15g fat
72g carbs 32g protein