Apple, cinnamon & oats
Serves 1 | 5min + 8h | Easy
We love breakfast. Probably more than any other meal. So you can imagine how we feel when we wake up to find that both the fridge and pantry are empty. The solution is to prepare your breakfast in the evening - before you go to sleep. So what we do is we make, what is technically, a cold porridge by combining oats with milk - in this case rye flakes with oat-milk.
This is the basic "I forgot to buy breakfast ingredients, but I'm leaving for a trip tomorrow so can't make a big batch because it'll go bad before I have a chance to eat it, so I'll just settle for making a single bowl for myself" recipe. For an everyday recipe that is maybe slightly more practical check out our blueberry and rye overnight oats recipe (coming soon)!
1 ½ dl rye flakes
half an apple
1 dl oat milk (any milk of your choice will work)
2 tbsp sunflower seeds
½ tsp cinnamon
½ tsp ground ginger
- Mix the rye flakes, sunflower seeds and spices together directly in your breakfast bowl
- Pour in the milk and mix thoroughly
- Peel the apple and slice it in the most appealing way to you
- Mix it into the bowl (or place it on top of everything if you feel like it)
- Place the bowl in your fridge and leave overnight
- Wake up and enjoy your breakfast!
PS. Make sure you don't have any garlic or onion leftovers lying around in your fridge, because your breakfast will taste like shit if you do. If you are a huge garlic and onion aficionado (and have to keep raw slices in your fridge) you can always place the porridge in an airtight container in your fridge.
Anton is a huge cinnamon and ginger fan so feel free to cut back on both or leave out the ginger if you're not like him. In December it's best to add half a teaspoon of cloves to the porridge -- to get your christmas on.