Overnight oats with stewed apple & coconut hazelnut granola
You might assume this is an overly elaborate and time-consuming breakfast, but Ed Smith's recipe requires just a few preparatory moments one evening, then no more effort or energy to assemble in the morning than your usual cereal, porridge or toast.
Ingreadient
- 50g Waitrose Duchy Organic Jumbo Rolled Oats
- 40g desiccated coconut
- 75g Waitrose Duchy Organic Hazelnuts, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp clear honey
- For the apples
- ½ lemon, juice
- 3 organic apples (of your choice)
- 1 tsp clear honey
- 50g Waitrose Duchy Organic Jumbo Rolled Oats
- 3 tbsp desiccated coconut
- 160ml whole milk, plus extra if needed
- Natural Greek-style yogurt, to serve
- Clear honey, to serve (optional)
Step by step
- To make the granola, preheat the oven to 170ºC, gas mark 5 and line a small baking tray with baking parchment. Combine the granola ingredients and mix well. Spread over the parchment and bake for 12-15 minutes, until golden. Shuffle the tray after 8 minutes and at 12 minutes, if needed. Leave to cool, then transfer to an airtight container until required.
- Stew the apples while the granola cooks. Squeeze the lemon juice into a small saucepan. Peel, core and cut the apples into wedges, 1 at a time, rolling the segments in the lemon juice so they don’t brown. Add the honey and 3-4 tbsp water, then cook, lid on, over a medium heat until the apple segments are tender (around 10 minutes, although this depends on the apple variety). Transfer to a container with a lid and chill until required.
- The night before, soak the quantity of oats you require. Combine the oats, coconut and milk in a breakfast bowl or other suitable container, then stir, cover, then chill overnight.
- To assemble in the morning, give the oats another stir and add a splash more milk to loosen, if liked. Top with the apples, a spoonful of yogurt and a generous sprinkle of granola. Add a drizzle of honey, if liked.