Apple crumble breakfast
At the end of October, we stayed in a woodland treehouse near Penrith for a few days and each morning I’d go for a short walk before breakfast. We’d been told there were deer, so I was hoping for a glimpse, and sure enough, during one walk I suddenly made out a deer shape on the path in front of me. It had spotted me well before I spotted him, and darted off into the woods. It was magical.
On the way back I came across an apple tree and helped myself to a few, which I then cooked up for breakfast. This is a lovely, warming recipe that will still keep you full for hours but feels like a decadent treat on frosty mornings.
Ingredients (serves one)
1 medium apple, cooking or eating varieties will both work, peeled, cored and chopped. Place in a pan with a splash of water and a teaspoon of honey and cook gently until the apple is soft and collapses. You can eat the peel - it’s good for you!
Mix 15g ground almonds and 30g porridge oats together.
Pour apple into a bowl and top with 150g Greek Yoghurt* (nutrition totals based on Fage 10% protein, 5% Fat)
*For a vegan option use plant-based yoghurt, but please note protein content will reduce. Increasing the amount of oats and almonds will help increase the overall protein content of a vegan version.
Total Protein, 20.9g, Total Calories 450
I’ve added blueberries to the apple in this version and added a few extra nuts and seeds.