Apple pie overnight oats
How can I describe in a simple words the delightful mix of textures and flavours from this dessert? Chia seeds and oats are soaked in protein-rich soy milk for a creamy texture, and crispy pieces of apples tossed in maple syrup and cinammon are then added, along with a tablespoon of crunchy nut butter. While most people will eat this as a breakfast dish, I think you can eat this as a dessert just as easily, to complement a light lunch.
Recipe inspired from Vegan Richa.
Ingredients
- Main
- 350 mL soy milk
- 80g oats
- 1 tbsp chia seeds (16g)
- 1/4 tsp cinammon powder
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup (16g)
- Apple cinammon topping
- 180g apples, cubed
- 1/4 tsp cinammon powder
- 2 tsp maple syrup (10g)
- Candied pecan nuts
- 28g pecan nuts
- 2 tsp maple syrup (10g)
- 2 tsp brown sugar (10g)
Instructions
- Mix everything together from the main ingredients and let it sit overnight.
- The next day, in a small bowl, toss the apple pieces with the cinnamon and maple syrup.
- Heat up a small pan over medium heat, and roast the pecan nuts for a few minutes.
- Add the combined sugar + maple syrup to the pan and coat the pecans very quickly. Give them a last toss in the pan for 30s, and take them out (make sure not to burn the caramel!).
- Add the cinnamon apple topping and the candied pecans to the main bowl, and enjoy!