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Autumn Spiced Oatmeal with Apple and Walnuts
Autumn Spiced Oatmeal with Apple and Walnuts

Autumn Spiced Oatmeal with Apple and Walnuts
A warm and hearty oatmeal breakfast infused with autumn spices, topped with fresh apple slices and walnuts.
Autumn Spiced Oatmeal with Apple and Walnuts

To provide a balanced and energizing start to the day, supporting sustained energy release for morning training sessions.

Ingredients:
1
Servings
  • 100
    g
     rolled oats
  • 1
    item
     apple
  • 30
    g
     walnuts
  • 1
    tsp
     cinnamon
  • 0.5
    tsp
     nutmeg
  • 1
    tbsp
     honey
  • 250
    ml
     milk
  • 250
    ml
     water
Preparation Time: 15 minutes
Autumn Spiced Oatmeal with Apple and Walnuts
Instructions:
  1. In a saucepan, combine rolled oats, milk, and water. Bring to a boil over medium heat.
  2. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
  3. Add cinnamon and nutmeg to the oatmeal and stir well.
  4. Slice the apple into thin pieces.
  5. Once the oatmeal is cooked to your desired consistency, remove from heat.
  6. Serve the oatmeal in a bowl, topped with apple slices and walnuts.
  7. Drizzle honey over the top before serving.
Nutrition Per Serving 636 g Per 100g
Energy 856 kcal 135 kcal
Protein 18 g 2.8 g
Fibre 12 g 1.9 g
Salt 0.2 g 0.0 g
Sugar 36 g 5.7 g
Carbohydrates 122 g 19.2 g
Fat 30 g 4.7 g
  • 100
    g
     rolled oats
  • 1
    item
     apple
  • 30
    g
     walnuts
  • 1
    tsp
     cinnamon
  • 0.5
    tsp
     nutmeg
  • 1
    tbsp
     honey
  • 250
    ml
     milk
  • 250
    ml
     water
1
Servings
0

In a saucepan, combine rolled oats, milk, and water. Bring to a boil over medium heat.

Reduce heat to low and simmer for about 5 minutes, stirring occasionally.

Add cinnamon and nutmeg to the oatmeal and stir well.

Slice the apple into thin pieces.

Once the oatmeal is cooked to your desired consistency, remove from heat.

Serve the oatmeal in a bowl, topped with apple slices and walnuts.

Drizzle honey over the top before serving.

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