For the overnight soaked oats:
1 litre of enriched oat drink
3 apples, grated
2 tbsp chia seeds
For the spiced apple
3 apples, peeled, cored and diced
150g Medjoul dates, pitted and roughly chopped
75ml British apple juice
1-2 tbsp Moose Maple Butter
1 tbsp brown sugar [optional]
1 tsp root ginger, peeled and finely grated
1 tsp ground cinnamon
Pinch of sea salt
- Mix your porridge oats with grated apple, chia seeds and oat drink in a large bowl. Stir well and leave overnight or alternatively portion into glasses or small serving bowls and leave covered overnight in the fridge.
- Make a spiced apple compote by heating a tablespoon of Moose Maple Butter in a small pan on a high heat with chopped dates, apple, ginger, cinnamon and apple juice. Add a pinch of salt and sugar to taste. Cook for 10-12 mins until the apples soften and the spiced caramel sauce thickens.
- Pour some of the spiced apple on top of each portion of overnight soaked oats and serve with a glass of chilled British apple juice on the side.