Ingredients List (Serves 1)
For the maple nut brittle:
50g nuts, roughly chopped (e.g. walnuts, pecans, cashews, almonds)
2 tbsps maple syrup
For the oats:
60g oats (use gluten free if preferred)
25g vanilla flavour whey or rice protein powder
170ml unsweetened almond milk (or use milk of your choice)
100g cooked bramley apple (or use unsweetened apple sauce)
For the toppings:
2 tbsps cooked apple
A sprinkle of ground cinnamon
A sprinkle of ground flaxseed
Nutrition Info:
Per serving: 551 calories, 15g fat, 72g carbs, 32g protein
Preparation Instructions:
Preheat oven to 180°C/350°F
Line an oven tray with baking paper
Place the nuts and maple syrup in a bowl and mix well
Pour onto the tray and spread evenly into fine layer
Bake for 10 minutes, or until a light golden brown colour
Stir after 5 minutes of cooking time
Allow to cool on the tray then break up into pieces with a wooden spoon
Place the oat ingredients in a sealable container
Stir well then seal and refrigerate overnight
Add more milk if the oats are too thick
Transfer to a serving bowl, add the ground cinnamon and stir lightly
Top with the flaxseed, cooked apple and one third of the maple nut brittle
Extra Tip:
Store the overnight oats in an airtight container and refrigerate for up to 24 hours. Store any leftover maple nut brittle in an airtight container and store for up to 1 week. You can double or triple the quantities to make a larger batch. Use as toppings for protein yoghurts, smoothie bowls, ice-cream or frozen yoghurt.