It’s funny, I’ve never yet talked food on the site, and this weekend I have two posts in a row with this theme. It’s been a rainy weekend, so we tend to do a lot more involved cooking and baking. Last weekend I made myself breakfast for the week after going apple picking at Watson Farms. I wanted to eat it all week and really test it before I shared. I hinted on our brand new Instagram account mid-week that I would share the recipe (or rather generic instructions), so I should keep my promise.
We made this breakfast last weekend for the family (I specifically have gobbled it up) to eat all week! It’s like apple crisp for breakfast but it is healthy!! We winged it so we are going to jot down a recipe this weekend to share with you! You’ll need fresh apples (lots and lots of them!), oats of your choice (we used rolled oats), coconut oil and a little brown sugar! That’s it! #breakfast #apples #yummy #wewentapplepicking
How about apple crisp for breakfast!?! Well a healthier version, but it does taste like dessert for breakfast!
I washed, cored and sliced up apples. I used about 12 – but the quantity isn’t really important. You can put as many or as little as you like. I layered them about 3-4 apple slices deep in a 9×13″ baking pan. I kept the skins on for added goodness (and laziness), but if you are opposed to that you could peel them. I sprinkled them generously with cinnamon.
For the crisp topping I used about 1 1/2 to 2 cups of quick rolled oats. I added (directly in the same measuring cup) 3 tbsps of brown sugar and about 1/4 cup of coconut oil. Just enough coconut oil to moisten the oatmeal. You can use more or less depending on the amount of oatmeal you decided to use, or more or less brown sugar depending on how healthy you are aiming to keep this dish.
You the spread the oatmeal layer on the top of the sliced apples and are ready to bake. We baked it at 350C for about 35 minutes. Depending on the type of apple you use this could be more or less. You will want to bake until the apples are soft and baked (a fork can easily pierce them). I turned the broiler on for the last two minutes to crisp up the crisp topping, but this is completely optional.
Once cooled, I placed it all in a big container in the fridge and took out a portion each morning. Some mornings I heated it up, some mornings I ate it cold. My son liked it heated with a splash of cold milk. You could add nuts for some protein or experiment with your tastes with spices like nutmeg or cloves. Either way you decide to make it, I am sure the whole family will enjoy this one and you will have easy tasty breakfasts all week – if it lasts that long!