Apple N Oats Breakfast Pudding Recipes

APPLE CINNAMON OVERNIGHT OATS

Steps:

• Add the ingredients to a 16-ounce mason jar or other individual storage container in the order listed above: oats, cinnamon, ginger, cloves, salt, diced apples, almondmilk, maple syrup, Greek yogurt, and flaxseed. Do not shake. Seal jar and refrigerate overnight (or up to 5 days). You can also layer the ingredients in a bowl, then cover the bowl with plastic wrap and refrigerate.
• When ready to eat, shake the jar to combine the ingredients or empty the contents of the container into a serving bowl and stir to combine. Add a little more Greek yogurt or almondmilk if a thicker/thinner consistency is desired. Add any desired toppings and enjoy!

EASY APPLE PUDDING WITH PORRIDGE OATS

Steps:

• Mix the porridge oats with the sugar. If you don't like the texture of the oats in your cake, blend them now in a food processor until they become coarse crumbs.
• If you don't mind the texture, mix all the ingredients by hand and keep the oats whole, that will keep the fibres whole as well which is much better for your bowel.
• Add the oil, egg and milk and put the mixture on the side.
• Peel the apples and cut into parts, arrange them on the baking paper in the tin.
• Sprinkle two tablespoons of water and 1 tablespoon of sugar over the apples.
• Add the baking powder to the mixture.
• Spread the mixture over the apples.
• Bake in the oven for 30 minutes on 180 ºCelsius.

APPLE 'N' OATS BREAKFAST PUDDING

Steps:

• Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
• Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
• Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
• Pour the mixture into the prepared baking dish. Bake for 15 minutes.
• Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
• Serve warm with cream, if desired.

THE BEST APPLE PUDDING

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

CARAMEL APPLE BREAKFAST PUDDING

Steps:

• In a saucepan, add apples and water; bring mixture to boiling; lower heat.
• Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
• Drain apples and transfer to a small bowl.
• Stir in cinnamon and set apples aside.
• In the same saucepan, add brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until just reaches boiling.
• Remove from heat.
• Pour mixture into an ungreased 2-quart square baking dish.
• Sprinkle evenly with pecans.
• In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
• Place half of the bread slices on top of the caramel, trimming bread to fit.
• Spoon apples evenly over the bread slices.
• Place remaining bread slices over apples.
• Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
• Cover and chill if refrigerator for 3 to 24 hours.
• In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
• Run a knife around the edges to loosen.
• Cool in pan on a wire rack for 15 minutes.
• Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
• Cut and serve warm.