Sweet treats
Emily English’s recipe for apple crumble overnight oats
Whether you’re seeking a speedy breakfast or craving a sweet treat, these apple crumble overnight oats by Emily English will hit the spot.
“This recipe combines the flavours of apple crumble but incorporates lots of healthy protein- and fibre-rich ingredients to keep things balanced,” says Emily. “Topped with an almond and oat crumble, this is perfect for a make-ahead breakfast that can be batch cooked.”
With a generous serving of healthy fat from Greek yoghurt, these pots will help to keep you feeling fuller for longer. Plus, Greek yoghurt is great for supporting our bone health in midlife. It’s a standout source of calcium – essential for building and maintaining strong bones – and protein, which plays a key role in bone repair and renewal. Plus, Greek yoghurt often contains other bone-beneficial nutrients. This includes vitamin D and probiotics, which may support gut health and calcium absorption.
Live to Eat
Recipe extracted from Live to Eat by Emily English, published by Seven Dials. Live to Eat, includes more than 80 brand-new recipes that are nutritionally balanced, easy-to prep and delicious.
Breakfast recipes include spiced harissa Turkish eggs and olive oil honey toasted oats, as well as lunches of hot smoked salmon potato salad and sticky cashew orange slaw. Emily also shares her favourite dinner recipes including sea bass with crushed piperade potatoes and a super greens pasta. Finally, satisfy a sweet tooth with strawberry shortcake loaf and Greek yoghurt and honey panna cotta.
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- Super easy high-protein banana smoothie recipe
- Try this nutritionist-approved banoffee pie recipe
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Image: Clare Winfield
Ingredients
- 80g (⅔ cup) jumbo oats
- 200g (scant 1 cup) thick strained-style yogurt (Greek or Skyr)
- 1 large apple, grated (with skin)
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1 tablespoon honey or maple syrup, or to taste
FOR THE CRUMBLE TOP
- 1 heaped tablespoon ground almonds
- 1 teaspoon jumbo oats, roughly blitzed
- 2 teaspoons butter, cold
- ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Method
- In a bowl, combine the oats, yogurt, grated apple, chia seeds, cinnamon and honey or maple syrup. Mix well until all the ingredients are fully combined. Divide evenly between two jars or bowls.
- For the crumble top, in a separate bowl, rub the ground almonds, oats, butter, cinnamon, sugar, vanilla extract and salt with your fingers until the mixture forms a crumbly texture.
- Sprinkle 1 heaped teaspoon of the crumble top mixture evenly over each oat pot. You can store the oat pots in an airtight container in the refrigerator for up to three days.
