When Hannah and I were growing up, baked goods weren’t around the house too often, so when they were, it was a real treat. There was an unspoken “you-snooze-you-lose” kind of attitude about any leftover birthday cakes, pies, cookies, muffins, etc. We actually have a tradition of eating pie for breakfast on the day after Thanksgiving because no one wants to get shafted on pie leftovers. My dad, Hannah and I are allll about the sweets for breakfast though (funny side note: when Hannah was little, she had a reputation for devouring 8-10 lemon poppyseed muffins in one sitting… not much has changed)
Enter: apple cinnamon muesli. This is every apple pie lover’s dream. It’s sweet, cinnamony, crisp and filling. It’s a very similar concept to the over night oats parfait we’ve made before, but instead we used gluten-free oats, vanilla coconut yogurt, apple (one chopped, one grated), pepita seeds and chia seeds. I let that mixture sit overnight to soften the oats and seeds. In the morning it’s served with whatever things you like best: more fresh fruit, nuts, maple syrup or cinnamon. I put a little maple syrup, cinnamon and chopped raw almonds on mine. I mean, for a healthy breakfast, this was a LOT like apple pie, which makes me really happy. It’s basically pie for breakfast… YUM.
This was yet another recipe inspired by the Oh She Glows cookbook!