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|340||g||White Wings Rolled Oats|
|2||each||Granny Smith Apples|
To make the overnight oats, mix White Wings Rolled Oats, milk, maple syrup and cinnamon in a large bowl. Cover with plastic and refrigerate at least six hours or overnight.
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Peel, core and cube the apple, then place them in a saucepan with caster sugar and water. Place on a medium-low heat and cook for three minutes or until sugar dissolves. Make sure you continuously stir the mixture. Once it begins to boil, reduce heat to low and add cinnamon. Bring the mixture to a simmer or until the fruit is tender but still chunky.
To make the caramel sauce, combine sugar and water in small saucepan with a lid on. Then, place on a low heat. Stir the mixture until the sugar dissolves, then increase the heat and bring to the boil. Reduce and simmer uncovered without stirring for nine minutes or until golden. Remove the pan from heat and with a wooden spoon, gently stir in brown sugar and cream until well combined. Return to medium heat and cook, stirring for a few minutes or until smooth. Set aside.
For plating, spoon overnight oats into a bowl, add cooked and fresh apple on top and then drizzle with caramel sauce. For presentation, sprinkle walnuts and additional cinnamon over the dish.