Winter’s weather is pretty miserable, but I’m all for the winter warming flavours. This was probably my most favourite breakfast I’ve had in a while, such a good filling and delicious start to the day, obviously included is the obligatory spoonful of nut butter.
Roasting lots of fruit at the start of the week is a great way of making sure you get a couple of portions of fruit first thing and makes breakfast really quick to put together. It’s also a nice way of making use of the seasonal Winter fruit or the cheaper options such as apples, pears, plums, peaches.
Super simple to make:
- chosen fruit, stoned and halved
- ground ginger
Roast in the oven at 180degrees for around half an hour until soft and juicy – the sticky juice you get from this is bloody delicious.
Ready to serve with overnight oats, yoghurt, granola, or even cheese!
My overnight oat recipe: 160g oats
4 tbsp chia seeds
2 tbsp milled flaxseeds
400ml almond milk
100g Greek yoghurt
1️⃣ Mix them all together and place in fridge. Add any extra milk or yoghurt to make thinner if needed
Or if you’ve got the time then heat up the compote and serve on top of the overnight oats with a dollop of almond butter