2 Meals: Apple Crunch Cinnamon Oats & PB&J Overnight Oats

The night before:

Add your oats to a large bowl (or lidded food-safe container) with most of your ground cinnamon (save some for later!) and your maple syrup

Add 400ml [600ml] [800ml] milk and 2 tsp [3 tsp] [4 tsp] sugar

Give everything a good mix up and store, covered, in the fridge overnight – this is your cinnamon overnight oats

Heat a small pot with a matching lid over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden then transfer to a plate to cool (reserve the pot)

Tip: Watch them like a hawk to make sure they don't burn!

Once cooled, transfer the toasted flaked almonds to an airtight container

Chop your apple[s] (no need to peel!) into wedges and remove the core

Chop the wedges into small, bite-sized pieces

Add the chopped apple to the reserved pot with a generous splash of cold water

Cook, covered, over a medium heat for 6-8 min or until the apple is softened but still holding its shape

Tip: Add another splash of water if it's looking a little dry!

Remove from the heat and add the remaining ground cinnamon with 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – this is your cinnamon apple

Leave to cool (within 2 hours max) and refrigerate in a covered container overnight

Morning 1: Add your natural yoghurt to the cinnamon overnight oats and stir together

Combine half the cinnamon overnight oats (you'll eat the rest tomorrow!) with your sultanas, stir together, then top with half the cinnamon apple and half the toasted almonds (save the rest for tomorrow!) – this is your cinnamon overnight oats with apple crunch

Enjoy!

Refrigerate the remaining cinnamon overnight oats and cinnamon apple in covered containers and the remaining toasted almonds in an airtight container. Enjoy within 24 hours

Morning 2:

Add your mixed berry compote to the remaining cinnamon apple and give everything a good mix up – this is your apple berry compote