This is my favorite summer/fall breakfast from my Better Breakfast e-book which you can download HERE.

At this time of the year my attention turns to the fruits and veggies from the garden, like apples, pumpkins and carrots. I find them comforting this time of the year as they sweeten up with a gentle frost.

My favorite apples for this recipe are Honeycrisp and Ambrosia, they’re juicy, crisp and have perfect sweetness.

You can easily multiply the amounts in this recipe 2 or 4 times to make it for family gatherings. The oats will absorb a lot of liquid overnight so make sure you add enough when you make it. Keep in mind you can also add liquid in the morning to get the desired consistency.

INGREDIENTS (Organic)
2 Servings

– 4 med. apples – grated
– 1 grated carrot (optional)
– 1 cup quinoa flakes or rolled oats
– ¾ cup plain coconut yogurt
– ½ cup dried cranberries chopped
– ½ cup walnuts chopped
– 1 cup applesauce, coconut or banana milk (download e-book for banana milk recipe)
– 1 TBSP cinnamon powder
– Zest of ½ lemon finely grated
– Pinch of sea salt

INSTRUCTIONS

1. Mix all ingredients in large bowl, adjust applesauce/coconut milk for desired consistency.

2. Prepare the night before, refrigerate overnight and enjoy for breakfast. I love this one topped with loads of cacao nibs for the extra boost of energy and nutrients, but you can add any seeds or nuts as well.

What are quinoa flakes? Essentially, they’re whole quinoa rolled like oats. Because quinoa is a seed and not a grain, they’re gluten free, high in plant-based protein and full of fiber. Quinoa flakes are a complete protein, which means they contain all the essential amino acids the body can’t make on its own. These essential amino acids are used to provide energy, build and repair tissues in your body, and more. I like to switch things up and using quinoa instead of oats occasionally, it’s a nice alternative.

If you haven’t downloaded by Better Breakfast e-book you can do so HERE.