Apple oats

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

Save to favs/meal planning

See favs

Enjoy the delicious flavours of apple, cinnamon, pecans and oats for a high-fibre breakfast that'll keep you going.

Serves: 1

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

½ cup traditional rolled oatsoatmeal uncookedX
²⁄³ cup milk
½ teaspoon vanilla extract
1 tablespoon pecans, coarsely chopped
pinch ground cinnamon
½ Pink Lady apple, cored, thinly sliced
1 tablespoon reduced-fat Greek-style yoghurt
6 fresh raspberries

Instructions

Stay Awake

1 Place oats, milk, vanilla and ½ cup water in a saucepan over medium heat and cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens and starts to boil. Transfer to a serving bowl.

2 Place pecans in a small bowl. Sprinkle with cinnamon, tossing to combine. Arrange apple, yoghurt and raspberries over porridge, then serve scattered with pecans.

HFG tip

You can use quick-cook oats in step 1. Cook one small sachet (1/2 cup) with the milk & vanilla in the microwave for 90 seconds.

Nutrition Info (per serve)

Calories 403cal

Kilojoules 1683kJ

Protein 17g

Total fat 13.3g

–Saturated fat 2.8g

Carbohydrates 49.4g

–Sugars 21.8g

Dietary fibre 8.5g

Sodium 93mg

Calcium 275mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT