A warm, filling breakfast with apple, cinnamon, ginger and lots of other great flavours.
For the caramel
1 cup apple cider
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon (or to taste)
1/4 cup scant dried dates, pitted and chopped
For the oats
1/2 cup quick rolled oats
1/2 cup water
1/4t coarse sea salt
2 small bananas (about 1 scant cup)
1T unsweetened, unsalted peanut butter
1/4 cup blueberries
Sea salt to taste
Optional: 1t maca powder
Start the caramel, then the oats. Whisk the spices with the apple cider. In a small saucepan over medium low heat, reduce the cider mixture to about to 2-3T syrup.
The reduction will take about 20 minutes, but it depends on the pan and the heat. When the cider has reduced to 1/4 cup and stir until it has reduced to a syrup and caramelized. Be careful to not scorch the apple cider at the end.
While the cider reduces, start the oats. In a small sauce pan with a lid bring the water to a light boil. Cover, reduce heat to low and cook until the water has been absorbed.
Puree the banana until smooth. Add the peanut butter and stir to combine. Add the mixture to the oats and stir to combine. Cover, and over low heat, simmer another 5 minutes. Remove from heat and set aside a few minutes to cool.
When the cider has caramelized, combine with the dates and the water. Blend until smooth and creamy. Add the maca to the oats if you’ll be using it and stir to combine.
Spoon out the oats into an appropriate dish. Add 2T caramel to the oats and stir to marble and top with the remainder. Add the blueberries and enjoy!