This breakfast recipe celebrates fresh autumn ingredients - apples and beetroot - that can be found in abundance during autumn in Cornwall, and it packs it’s plant-powered punch offering a vibrant, nutritious start to the day. Prepare this simple recipe the evening before then pop in the fridge overnight. Delicious served on its own or with a dollop of yogurt and a sprinkling of granola.
Beetroot & Apple Overnight Oats
Serves 2
Ingredients:
80g oats
1 tbsp chia seeds
1/2 tbsp flaxseed
1 tbsp sunflower seeds
1 small apple (approx 60g when peeled and cored)
1 small beetroot (approx 60g)
A few shavings fresh ginger
250ml almond milk (or alternative milk)
1 tbsp maple syrup
1 tsp vanilla extract
Optional – granola and yogurt to serve
Method:
1. Place the oats, chia seeds, flaxseeds, sunflower seeds and grated ginger in a mixing bowl
2. Peel and core then apple, then grate and add to the mixing bowl
3. Wash, top and tail the beetroot then grate and add to the bowl, mix well
4. Add the almond milk, maple syrup and vanilla extract to the bowl, mix well.
5. Place a lid or plate on top of the bowl and place in the fridge overnight.
6. Take out of the fridge approx 10 minutes before eating to warm slightly, give a good stir before serving
7. Optional - add toppings of your choice such as a dollop of yogurt (plant or milk based), and a sprinkling of granola
As shared via the Muddy Stilettos Cornwall blog