Breakfast

apple chutney overnight oats

Well, I wish I could share a photo of me gleefully twirling around my Halloween-ed out front porch – but we decided it was time to redo the steps, which led to a redo of the porch, which led to a total demolish of the whole darn thing. Funny how quickly home projects snowball, ammiright? It had to be done, given it was all likely from the original build (1914 – can you say probably, totally haunted)!? So while I’m bummed I couldn’t get my decorations up last week per usual, I’m looking forward to getting this lovely new porch up and decorating the HELL out of it. I mean MUMS everywhere you guys. EVERYWHERE!

Until my new porch goes up, I’ll just fondly remember the spookiness from last year. Le sigh.

So while it’s been a bit chaotic outside, I’ve been in the kitchen a lot cookin’ since it zens me out. I figure if I can’t autumn it up out there yet, I’ll bring fall into some dishes. I decided to make an apple chutney for the first time to use on grilled pork chops. And I’ll be totally honest – pork chops – not really my favorite. But shoot, throw some apples + cinnamon on those bad boys and I am INTO IT.

So this recipe is great to use on pork but it’s also crazy good in overnight oats. Definitely got my fall mojo rocking first thing in the morning, so I highly recommend gettin’ this in your morning routine!

Ingredients For Chutney
3 granny smith apples
1/2 cup apple juice
1/2 cup water
1/4 cup apple cider
1/4 cup brown sugar + 1 tbsp
1/2 tbs ground ginger
1 tsp cinnamon
1/2 tsp salt
1/3 cup golden raisins

Ingredients For Overnight Oats
1/2 cup old fashioned oats
1/2 cup vanilla soy milk (or any milk or milk-substitute)
1/4 cup apple chutney
1 tbs chia seeds

Peel, core and chop the apples into 1/2 inch cubes. Then add all of the ingredients, except for the raisins, into a large saucepan over high heat and mix together well. Bring this mixture to a boil, then turn down to a simmer and let cook for 45 minutes, stirring frequently. Once the apples are tender and the liquids have formed a sauce remove from the heat and add in the raisins.

This chutney is great on pork chops while it’s still warm. To use for overnight oats, simply mix the oats, soy milk, chutney and chia seeds into a small tupperware and seal it the night before you would like to eat it for breakfast. Pop it in the fridge and overnight it will do it’s thing.

Eat in the morning and savor all the fall flavor yummies!!

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3 replies »

  1. Oh how I used to love Halloween when my girls were little. I was the “popular” house in the neighborhood! I miss it. I live in the country now. Your meal with the chutney looks fabulous. Personally (who cares?) I’d call this a compote. Chutneys typically have onions and other savory components, which is why I was very curious as to how it would go with oats. But, a lovely recipe, and perfect for fall.

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