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 403 cal

Kilojoules 1683 kJ

Protein 17 g

Total fat 13.3 g

Saturated fat 2.8 g

Carbohydrates 49.4 g

Sugar 21.8 g

Dietary fibre 8.5 g

Sodium 93 mg

Calcium 275 mg

Iron 2 mg

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