Page title and description
Breakfast
Bircher oats with honeyed apples & roast apple purée
Cook's notes
We’ve added two possible toppings to celebrate the UK apple season. Try one, the other, or both.Ingredients
For the bircher:
- 1 large apple, coarsely grated
- 1 lemon
- 100g oats (soaked overnight in the milk)
- 325ml milk or almond milk
For the honeyed apples:
- 2 apples
- 1½ tbsp butter
- 2 tbsp runny honey
For the apple purée:
- 4 large apples
- small pinch of fine sea salt
- ¼ tsp allspice – optional
- 1 lemon - optional
Method
Prep time:
15 min
PT15M
Cooking time:
45 min
PT45M
For the bircher:
-
Step 1
Start by making your bircher oats. In a large bowl, mix the apple with a good squeeze of lemon, before stirring in the oats and milk. Cover and transfer to the fridge overnight. -
Step 2
In the morning, give it a quick mix and add a little extra milk if it seems too thick. Top with one or both of the apple accompaniments. -
Step 3
To make the honeyed apples, core the apples and cut each one into 12 equal wedges.
For the honeyed apples:
-
Step 1
Warm the butter in a large frying pan and add the apples. Cook over a medium heat for 10 minutes, turning often, until starting to soften. -
Step 2
Add the honey and cook for a final 5 minutes, until they are sticky and caramelised. -
Step 3
Serve warm straight from the pan or lay out on baking parchment to cool. Leftovers can be cooled and stored in the fridge for a few days.
For the apple purée:
-
Step 1
To make the apple purée, preheat your oven to 200˚C. Remove and discard the cores from all 4 apples. Keep them whole and place them in a roasting tray – although it doesn’t feel right, you don’t need any oil or butter. Roast for 30 minutes, until blistered and soft. -
Step 2
Throw the apples into a food processor and whizz into a purée. Tip it into a fine sieve and use a spatula or the back of a ladle to encourage the purée through – this should remove any tough bits of skin. -
Step 3
Add a very small pinch of salt and mix well. Add a little allspice if you want some warm spicing, and a little squeeze of lemon if you’d like it sharper.
