Roasted Spiced Apples Two Ways

Pre-heat the oven to 200°C/l80°C Fan.

Core the apples and slice them into eighths.

Toss the apples into a roasting dish with the orange zest and juice, cinnamon, olive oil, sugar or syrup, and almond or vanilla extract (if using). Make sure they are well combined.

Roast for 30 minutes or until the apples are soft, stirring after 15 minutes. Serve warm or allow to cool, then pop into a lidded container and chill for up to 5 days.

For the yoghurt bowls with toasted oat topping, toast the porridge oats and mixed seeds in a small dry frying pan over a medium heat until fragrant and starting to brown. Make a hole in the middle of the mixture and add the butter or coconut oil and the honey or maple syrup. Let it melt, then stir everything together until the oats and seeds are coated. Stir for another minute, then remove from the heat and allow to cool. Divide the yoghurt between 4 bowls, top with the cooled roasted apples and the toasted oat mixture.

For the whipped porridge, pour the milk and water into a medium saucepan and bring to the boil. Add the oats and salt, then bring back to the boil. Turn the heat off and cover with a lid. Let the oats sit for 5 minutes, then remove the lid, mix in the egg whites and turn the heat back on. Stir constantly with a whisk for 1-2 minutes until thickened.
Divide between 4 bowls and serve with the warm roasted apples on top.