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Vegan baked apple overnight oats with walnuts and raisins
Vegan baked apple overnight oats made with oats, oat drink and soya yoghurt, with pan-fried cinnamon apples, walnuts and raisins. A breakfast to prepare the evening before, 500 kcal per glass.
At a glance
Serves 2
Prep time: 10 min
Cooking time: 8 min
Total time: 18 min
Calories: 500 kcal per serving
Protein: 13 g
Fat: 17 g
Carbs: 68 g
Ingredients
80g rolled oats
2 apples
25g walnuts
25g raisins
220ml oat milk
150g soya yoghurt
1 tbsp chia seeds
25g maple syrup
1 tsp cinnamon
1 pinch of ground cloves
Method
You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · jar with lid
Stir the oats, oat milk, soya yoghurt and chia seeds together in a bowl.
Quarter the apples, remove the cores and dice them.
Fry the apple cubes with the maple syrup, cinnamon and ground cloves in a frying pan for 6 minutes until soft. Add the walnuts and raisins for the last 2 minutes.
Fold half the baked apples into the oats, spoon everything into two glasses and top with the rest of the apples.
Close the glasses and leave the oats to soak in the fridge overnight, for at least 6 hours.
Serve the overnight oats cold or warm them in a pan for 2 minutes.
Good to know
Baked apple for breakfast without switching on the oven: you briefly fry the apples in a pan with cinnamon and maple syrup. In the evening it's all in the glass in ten minutes, and in the morning you just open the lid.
Use tart apples such as Boskoop or Elstar, which don't fall apart in the pan. With gluten-free oats and gluten-free oat milk, the breakfast becomes gluten-free.
Storage
Keeps for 2 days in the fridge, sealed.
Allergens
Contains gluten (oats), soya and walnuts (tree nuts); no milk or egg. Suitable for children and in pregnancy.
Frequently asked questions
How long do baked apple overnight oats keep in the fridge?
