This is one of our favorite, quick, healthy breakfasts. Really, breakfast! Low-sugar, apples, soaked whole grains…what’s not to love? Even better if you can serve it with a little real whipped cream or coconut cream. Since I have my own apple pie filling canned, it takes five minutes at night to mix the ingredients to soak, and another two minutes to put it together in the morning. Breakfast practically makes itself, and all the kids love it.
It would obviously also make a great fall dessert.
- 1 c. rolled oats
- 2 tbsp. whole wheat flour (buckwheat for gluten-free)
- 1/4 c. sucanat
- 2 tbsp. coconut oil
- 1/4 c. water
- 1 quart apple pie filling
Put your oats in a small bowl.
Add your whole wheat (or buckwheat) flour. Oats are low in phytase and soaking them alone won’t reduce the phytic acid. Wheat and buckwheat are both high in phytase, so it acts on the oats to reduce the phytic acid. Pretty neat, no? Plus it lends a nice texture.
Add the sucanat.
Add your cinnamon. I like a lot so I added 3 tsp. It was really good. If you’re not such a fan, you can use less.
Add your coconut oil.
Stir it up, mixing the coconut oil in well. Add your water. This should be just enough to make it stick together, but it shouldn’t be mushy.
Stir it all up until all the oats are mixed in and wet. Set it aside overnight.
In the morning, dump your apple pie filling in an 8″ round pan.
Crumble the soaked filling over the pie filling, then bake at 350 for about 30 minutes.
I don’t have a picture of this part because my hands got too messy, and by the time I washed them I’d put it in the oven already without thinking. Plus Jacob was freaking out and pointing at it and signing “eat” so I knew I’d better get it done quickly!
**This post has been entered in Frugal Days and Sustainable Ways.**