Dark mornings are definitely easier to face with a breakfast this good.
These apple pie baked oats from Niall Kirkland are a delicious way to start your day. Warm, sweet, and packed with protein, you’ll enjoy every spoon and be full right through to lunch.
This recipe makes enough for 4 portions and can be kept in the fridge for a few days, so you can always batch-make your oat base and bake them fresh each morning to minimise the prep needed (and maximise your time spent in bed).
Preheat oven to 180°C/360°F.
First, peel and core the apples, then dice them into small chunks — keeping aside 12 thin slices for toppings later.
Transfer the apple chunks to a saucepan, then add the water, maple syrup, and cinnamon, and cook on a low-medium heat for 10-15 minutes, until the liquid reduces and apples are soft.
Meanwhile, in a large mixing bowl, combine the rolled oats, vanilla protein, baking powder, and salt. Stir in the milk.
Once apples are cooked, divide between 4 oven-proof ramekins, then top with the oat mixture. Add three apple slices on top each one, then sprinkle with brown sugar and a pinch of cinnamon.
If baking all straight away, place the ramekins on a baking tray and bake for 10-12 minutes. Alternatively, you could batch make these baked oats but then cook individually so they’re fresh each morning – just cover and keep refrigerated for up to 3 days.