Apple and Pistachio Breakfast Compote
20 Minutes – but overnight
387 kcal per serve
I was lucky enough to be asked by to create a healthy breakfast which could be paired with their Kombucha. I have drank Equinox Kombucha religiously for 2 years so was thrilled well they asked me to work with them. This recipe is really easy and can be prepped the night before. It’s great to pop into a tupperware box too and take into work!
Chop the apple in half and remove core. Grate the apple and add to a bowl. Add in the oats and yogurt. Stir through so all the apple and oats are evenly covered.
De-shell the pistachio nuts and finely chop, place to one side. De-pip the dates and also finely chop – alternatively you can use raisins. Add both to the yogurt mix. Finally stir in the stevia, apple juice and vanilla essence.
Cover the bowl with clingfilm and place in the fridge overnight to soak.
For the glaze, add all the syrup, oil and but butter to a microwave bowl and heat up for 15 seconds. Stir through and heat for another 10 if needed. Then add in the protein powder to thicken. If you don’t have protein powder you can use extra nut butter to thicken.
Remove your compote from the fridge and add a layer to a glass. Next add a thin layer of the glaze. Repeat until you’ve used half the mixture then repeat for the second portion. Alternatively, add a big dollop to a bowl and drizzle the glaze over! Top with extra pistachios for decorations and serve.
- 1 x Apple
- 200g rolled Oats
- 300g Greek Yogurt
- 100ml Apple juice
- 1/2 tsp. Vanilla essense
- 1 handful Pistachio nuts
- 5 medjool Dates
- 2 tsp Stevia
- Peanut butter and Maple glaze
- 1 tbsp Almond butter/nut butter
- 1 tsp. Maple syrup
- 1 tsp. Coconut oil
- 1 tsp. Vanilla protein powder