Dairy Free Apple And Oat Breakfast Bowl


/3 cup seed mix with pine nuts
5 apples
1 cup apple juice
2 tbs honey
2 tsp vanilla bean paste
1 litre (4 cups) almond and coconut milk
1½ cups traditional rolled oats


  1. Preheat oven to 180°C fan forced. Scatter the seed mix over a baking tray. Toast in oven 5-7 minutes or until toasted.
  2. Peel and core the apples. Slice apples into ½ cm-thick rounds. Combine the apple juice, 1 tablespoon honey and 1 teaspoon vanilla in a large frying pan over medium heat. Add the apple. Cover with a lid and cook 8 minutes or until apples are just tender but still hold their shape. Remove the apples to a board. Set 12 apple rounds aside. Roughly chop the remaining apples.
  3. Return the frying pan to the heat, bring the juice to the boil, boil gently 6-8 minutes or until syrup reduced by half. Add reserved apple rounds, turn to coat.
  4. Meanwhile, combine milk, remaining vanilla and remaining honey in a large saucepan. Stir over a medium-high heat until hot. Don’t boil. Stir in oats. Bring to simmer. Simmer, stirring occasionally, for about 12-15 minutes, or until thickened. Stir in the chopped apples. Remove from heat. Divide oats evenly among serving bowls. Spoon over apple rounds and a little syrup. Sprinkle with toasted seed mix. Serve.


? Pink Lady®, Red Delicious, Jazz™, Fuji, Kanzi™ and Royal Gala are best for this recipe

Tip Best served immediately. It will thicken on standing. Stir in extra milk, if needed.

Tip You can use regular full cream milk if you are not dairy intolerant.

Tip The poached apple rounds are delicious on their own or served warm with a dollop of yoghurt, cream or ice cream as an easy dessert.

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