I’m a sucker for a sundae. Can I often justify that kind of sugar-loaded over-indulgence? Not really. Can I, instead, draw on my love of the magnificent ice cream sundae as a means of creating a relatively healthy breakfast instead? Hell yes. This recipe is an overnight oats one, so make sure to prep the first part of it the night before eating, or at least 5-6 hours before.
The Apple Pie Oatmeal Sundae combines both my undying, enduring love of oats with a desire to eat attractive food. If you get hyped over a sweet breakfast like I do, I’m optimistic you’ll enjoy this one.
1/2 Medium Apple (I used Braeburn for this but you know, you do you.)
30g Maple Syrup
100ml Oat Milk (unsweetened)
150g Alpro Plain Yoghurt
5g Raw Buckwheat Groats
1. Chop your apple up into small, bite-size pieces. Mix in a bowl with your oats, oat milk, cinnamon.
2. Add 25g of your maple syrup and 100g of your yoghurt to this mix (save 5g of maple syrup and 50g of yoghurt for your topping later on). Mix well, and spoon into a glass of your choice (or just keep it in a bowl if you have no patience for fancy food aesthetics.)
3. Leave in the fridge overnight. In the morning, mix your remaining 50g of yoghurt with your 5g of maple syrup to make into a maple yoghurt to sit on top (or you can drizzle the maple syrup over it instead, all about personal preference). Spoon onto the top of your sundae and finish with your buckwheat groats to give it some crunch. If you feel like it, dust the top with a pinch of extra cinnamon. Serves 1, but this recipe is easy to double up into a mighty sharing sundae on a lazy weekend morning.