a sprinkle of mixed seeds(I used sesame, pumpkin & sunflower)
2small(or 1 large) eating apples, peeled and cubed
1tspmaple syrup, golden syrup or honey
yogurt, to serve (optional)
Make the oaty topping first:
In a small bowl cream the coconut oil and maple syrup until smooth. Add in the oats, flour, salt and cinnamon. Rub the ingredients together until crumbly and moist. Toss in the mixed seeds then tip the mixture into a skillet set over a medium-high heat (keep the bowl).
Toast the mixture, stirring often until fragrant and lightly browned (around 5 minutes). Decant into a clean bowl and set aside. Wipe out the skillet.
Make the apple filling:
In the bowl you used to make the topping combine the cubed apple, cinnamon and maple syrup. Pour the mixture into the skillet along with the water. Bring to a simmer then cover with a lid or a large plate and leave to simmer for 5 minutes. Uncover then leave to reduce over a medium-low heat until barely any liquid remains.
Pour the filling into a bowl and adorn with the oaty topping (and a dollop of yogurt if you'd like!)
- the filling and toppings will make excellent additions to your regular bowl of morning yogurt or cooked oats - just sayin' - switch up the fruit for whatever you have hanging about. I think frozen blueberries would be killer!