With this porridge, you'll feel like you're eating apple cinnamon cake for breakfast, and the scent in the air will put you in a good mood and help you start your day off right. The recipe is vegan, gluten-free, and lactose-free.
Let's see how to prepare it.
Ingredients for 3 people
Topping:
- 3 tablespoons of toasted pecans
Apples and cinnamon:
- 1 cup of peeled and diced apples
- 1 tablespoon of maple syrup
- 2 teaspoons of coconut oil
- 1 teaspoon of lemon juice
- 1/4 teaspoon of cinnamon
Oats to prepare the night before:
- 1 cup of oats
- 1 cup of almond milk
- 1 tablespoon of maple syrup
- 1/2 teaspoon of vanilla
- 1/4 teaspoon of cinnamon
Instructions
- Soak the oats in water overnight.
For the pecans:
- Preheat the oven to 180 degrees (Celsius).
- Toast the pecans for 4-6 minutes.
- Store in an airtight container until ready to use.
For the apples:
- Add the apples, 2 tablespoons of maple syrup, and coconut oil to a medium pan. Sauté for 5-7 minutes over medium heat or until the apples begin to soften.
- Add the lemon juice and cinnamon. Stir the apples and continue cooking over medium heat for another 3 minutes. Remove from heat until ready to use.
For the oats:
- In a medium bowl, combine the oats, almond milk, maple syrup, cinnamon, and vanilla. Mix well.
Divide the oats evenly into 3 mugs or glasses.
Divide the apples evenly among the mugs.
Store in the refrigerator for at least thirty minutes. Garnish with the toasted pecans. Serve cold or reheat before eating.
You can prepare it the day before and keep it in the refrigerator, so you will have breakfast ready the next day if you don't have time to prepare it in the morning.
If you don't have time to prepare this lactose-free breakfast, eat whatever breakfast you prefer and remember to take a LACTOSOLUTION tablet before eating so you can digest it well even if you are lactose intolerant.
You can try LACTOSOLUTION at this link: click here