Breakfast. In recent years it’s become one of my absolute favourite things. To talk about, to think about, to eat, to Instagram, I just love it. You only need to go two rows down on my Instagram before you stumble upon a breakfast in bed snap.
Weekends are just made for breakfasts. A slow morning in bed followed by one too many cups of teas and a huge pancake stack? Now I’m drooling.
The problem is weekdays. Weekday mornings can become such a rush and sadly, breakfast can be pushed to one side. Poor, poor breakfast gets forgotten about and the best potential it’s got is a packet of Belvita biscuits or a soggy banana. Either way, it’s sad state of events.
Recently i’ve been on the hunt for some new breakfast additions that won’t take up too much of our mornings. After all, we’d all rather squeeze in an extra ten in bed right?! I want to be able to find more options which we can make in advance, don’t cost too much, and ultimately taste delicious.
Today I thought I’d share my latest breakfast filled adventure.
One thing that always grabs my eye when i’m searching through Pinterest is breakfast bowls and smoothie bowls. Huge bowls of goodness topped with every kind of tropical fruit you can imagine then covered in five thousand varieties of seeds…impressive.
And I have a few questions:
- How do people manage to keep so much fresh produce…fresh throughout the week? If you’ve got ten different packets of fruit, surely it’s going to take a while to chomp through?
- It must be expensive to buy all of those different varieties?
- Why can’t my breakfast look like that?
So I have decided to come up with a very much simplified version of those Instagrammable breakfast bowls I can’t stop drooling over!
This month we ended up with a whole load of apples. I’m talking a large mixing bowl full of fresh apples, straight from a family garden so I decided to try and fashion something new, breakfast style.
Here’s the recipe…
- Apples (as many as you fancy)
Preheat your oven to (Fan) 180 degrees.
Wash your apples, then slice them as thinly as you can. If you can manage (but please be careful with fingers!) it’s good to get the slices under 1cm so the slice becomes almost translucent.
Cover a baking tray with baking paper, then lay the apple slices over the top. It works best if they all have their own space to dry out but they can be places right next to eachother.
Cook first for around 20 minutes. It kind of depends on your oven, but I did horribly burn my first batch so I would suggest it’s best to keep checking up on them. Cook in the oven until they are on the edge of turning brown and have started to dry out.
Leave the apples to cool, they will continue to dry out on the tray.
I enjoyed my baked apple slices with granola, natural yoghurt, almond milk, raspberries, blueberries, strawberries, blackberries, and chia seeds but this will work with just about anything breakfast-y.
The dried apples are super sweet and add such a lovely dimension to a fruity breakfast. I’m a huge fan over overnight oats so I think my next adventure will be to incorporate apple slices with that. I have a couple of DELISH overnight oat recipes on the blog if you’re interested, right here.
This recipe is simple, cheap, delicious, and best of all, Instagrammable!
Let me know if you give it a try, or what your favourite breakfast additions are!