1/2 cup seed mix with pine nuts
1 cup apple juice
2 tbs honey
2 tsp vanilla bean paste
1 litre (4 cups) almond and coconut milk
1 1/2 cups traditional rolled oats
Preheat oven to 180°C fan forced. Scatter the seed mix over a baking tray. Toast in oven 5-7 minutes or until toasted.
Peel and core the apples. Slice apples into ½ cm-thick rounds. Combine the apple juice, 1 tablespoon honey and 1 teaspoon vanilla in a large frying pan over medium heat. Add the apple. Cover with a lid and cook 8 minutes or until apples are just tender but still hold their shape. Remove the apples to a board. Set 12 apple rounds aside. Roughly chop the remaining apples.
Return the frying pan to the heat, bring the juice to the boil, boil gently 6-8 minutes or until syrup reduced by half. Add reserved apple rounds, turn to coat.
Meanwhile, combine milk, remaining vanilla and remaining honey in a large saucepan. Stir over a medium-high heat until hot. Don’t boil. Stir in oats. Bring to simmer. Simmer, stirring occasionally, for about 12-15 minutes, or until thickened. Stir in the chopped apples. Remove from heat. Divide oats evenly among serving bowls. Spoon over apple rounds and a little syrup. Sprinkle with toasted seed mix. Serve.
- Pink Lady®, Red Delicious, Jazz™, Fuji, Kanzi™ and Royal Gala are best for this recipe
- Best served immediately. It will thicken on standing. Stir in extra milk, if needed.
- You can use regular full cream milk if you are not dairy intolerant.
- The poached apple rounds are delicious on their own or served warm with a dollop of yoghurt, cream or ice cream as an easy dessert.
This recipe was provided to Women's Health exclusively by Aussie Apples.