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1 apple, chopped
1 tsp coconut oil
1⁄4 tsp cinnamon
Pinch of cardamom
1⁄3 cup gluten-free oats
1 tsp chia
2⁄3 cups almond milk, or other plant-based milk
1⁄2 tsp cinnamon
1⁄4 tsp cardamom
Pinch of salt
1-2 tsp maple syrup, to taste
1 tsp almond butter
1 tbsp coconut yogurt (optional)
Chop apple into bite-sized cubes. Add to a frying pan with 1 tsp coconut oil and bring to medium- high heat.
Sprinkle with cinnamon and cardamom and cook apples, stirring often, until warmed and softened, approx. 5-10 minutes.
In a saucepan, add oats, chia, almond milk, cinnamon, cardamom and pinch of salt. Whisk to combine.
Bring to simmer and cook oats for 5-10 minutes, or until desired porridge consistency (optional to add more almond milk).
Sweeten with maple syrup to taste.
Pour oatmeal into bowl and top with chopped apple.
Add spoonful of almond butter and a dollop of coconut yogurt (optional).