It’s Apple season and I’ve got so many windfalls in the garden that I’m squeezing them into every dish! This is really lovely as a warming breakfast but could also be served with ice cream for a not too indulgent dessert.

Serves 4.

190g jumbo oats
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp. salt
400ml milk
2 eggs
100ml cup pure maple syrup
2 teaspoons pure vanilla extract
2 medium apples, diced small
75g chopped hazelnuts (or other nut)

Preheat oven to 190°C and grease an 8×8 casserole dish. If using a different size, adjust cook time.

In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, and salt. (I did this the night before)

In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.

Add the wet mixture to dry mixture and stir until combined then add in the apples and nuts.

Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on a few extra pecans and apple pieces, if desired.

Bake, uncovered, for around 30-40 minutes, until lightly golden brown.

Let cool for 5 minutes and then serve. I served mine with yoghurt and another drizzle of maple syrup.