Overnight Oats with Pink Lemonade Apple Compote

August 13, 2015

Homespun Capers Overnight Oats Pink Lemonade Apple Compote

I love overnight oats and they are what I generally eat for breakfast during the warmer months of the year. This last week, whilst visiting my parents on the Sunshine Coast, I made some to have with my mother’s homemade pink lady apple compote, and they were totally delicious! I hadn’t thought to pair the two together, mainly because I only usually eat apples in winter, and it got me thinking about how gently warming overnight oats could make them perfect for the cooler months. You’re still retaining much of the nutrients that soaking provides, as you’re only warming rather than cooking the oats. If it’s summer where you are, then this recipe is perfect straight from the fridge!

So, in other words, this compote is basically stolen from my mum! I am calling it “pink lemonade” for both its beautiful colour, and the fact I went to town with the lemon zest – a bit more so than my mum does! The zest really brightens this compote and gives you a good hit of vitamin C too… We definitely need as much as we can get this time of the year and the zest contains a lot of this immune boosting vitamin. Add it after cooking the apples to retain its beneficial properties.

I don’t like to preach too much on here about what to eat and what to buy at the shops, but I really want to encourage you to seek out organic apples for this recipe. Not only do I think they taste better and are better for the environment, but conventional apples are one of the most sprayed produce we eat. They are, in fact, the worst of the “dirty dozen” when it comes to pesticides usage. Do your body a favour and buy organic apples from your local farmers market or organic grocer (avoid buying from large supermarkets, where they routinely wax and cold-store apples for up to a year!) If you eat local and seasonally, then it’s not too hard to buy organic versions of the “dirty dozen”, and it’ll make a big difference even if you just choose organic some of the time (where it counts the most).

This is a super easy and quick breakfast recipe, which can be adapted with whatever fruit is in season for you. The portion sizes look small but with the chia seeds it is deceptively filling! It also is a great make-ahead recipe to either eat at home or distributed into individual serving jars to eat on the run. Xx enjoy!
Homespun Capers Overnight Oats Pink Lemonade Apple Compote

Homespun Capers Overnight Oats Pink Lemonade Apple Compote Homespun Capers Overnight Oats Pink Lemonade Apple Compote Homespun Capers Overnight Oats Pink Lemonade Apple Compote

Overnight Oats with Pink Lemonade Apple Compote

  • Servings: 4
  • Time: 30min + overnight soaking
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These overnight oats are delicious as they are, but they can also be gently warmed on the stovetop over low heat, if you need something warm. This is a great make ahead breakfast, make it Sunday evening and start your day with something delicious and substantial breakfast all week. Any leftover apple compote can be used to top yoghurt, porridge or muesli, or just eaten by the spoonful (I suspect it would make a delicious pie filling as well)! Leave the skin on the pink lady apple for the beautiful pink colour, or substitute for Granny Smith for an equally delicious, but plainer coloured compote.

Prep time: 5 min
Cook time: 25 min
Fridge time: Overnight

Overnight Oats

85g | 1 cup rolled oats (gf if needed)
45 g | 1/4 cup chia seeds
375ml | 1.5 cups almond milk
1 tbls pure maple syrup
1 tsp vanilla powder (or 1/2 tsp extract)
1 tsp fresh lemon juice
Walnuts and maple syrup, to serve.

Pink Lemonade Apple Compote

700g | 4-5 pink lady apples (preferably organic), cored and roughly cut into 3cm chunks
375ml | 1.5 cups water
1 tbls pure maple syrup
1/2 tsp grated lemon zest (+ more to taste)
1 tsp fresh lemon juice

For the oats: Combine all the ingredients in a bowl and stir well. Set aside for 5 minutes, stir again to break up any chia lumps, then cover and refridgerate overnight (or 6+ hours). You can serve as is, or gently warm on the stovetop over low heat. Serve with the apple compote, walnuts and extra maple syrup. Will keep airtight and refrigerated for up to 4 days (texture is best first 2 days).

For the apple compote: In a medium saucepan over high heat, bring the apple and and water to a boil, and then cover and lower to a gentle simmer. Cook for 20-30min, stirring occasionally, till the apples are soft and falling apart.

Remove from heat and stir through the maple syrup, lemon zest and juice, adjusting to taste.

Leave to cool and then store in a the fridge in an airtight jar for up to 1 week. It can also be frozen to enjoy at a later date. Serve with overnight oats, yoghurt, muesli, porridge etc.

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3 Comments

  • Reply veganneeds August 13, 2015 at 11:52 am

    wow this looks awesome and so simple!!! thank you so much for posting :)
    just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
    so glad I found your blog & Happy to connect with you :)

    • Reply Liberty August 13, 2015 at 11:59 am

      Thanks! It’s a super quick recipe, but so satisfying! I’ll go check out your blog!

  • Reply It’s Pretty Pinktober! | my empty plate October 18, 2015 at 9:23 am

    […] 6: Overningt oatr wit “Pink Lemonade” Apple compote. A truly original and inspirational healthy, homely recipe that deserves attention. Love it and will definitely try it! Plus it look Amazing! By Homespuncapers.com […]

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