This Three in One Breakfast Recipe is a super-simple breakfast of stewed apples, Greek yogurt and toasted seeds that’s handy if you’re legging it out the door to college, work or wherever.

All the components are prepared the night before. I make a big jar of the compote on a Sunday to keep me going all week.

Serves as many as you like

Apple Compote – makes roughly one 1l jar

Ingredients:

– 8 large cooking apples, coarsely chopped
– Pinch of cinnamon
– ½ cup (80g) of California raisins
– 2 tbsp maple syrup you can leave this out if you use eating apples instead of cooking ones

Toppings
– ½ cup (70g) pumpkin seeds
– ½ cup (70g) sunflower seeds
– ½ cup (70g) flaked almonds
–Greek yogurt

Method:

1. Roughly chop your apples. I like to leave the skin on for the extra fibre and less effort. Lash the chopped apple into a pot with some cinnamon, the raisins and the maple syrup.
2. Stew away over a low heat until the apples are nice and soft. Transfer to a container and allow the compote to cool before storing it in the fridge.
3. Toast the seeds and almonds in a dry pan on a medium heat. Shake them around a bit so they toast evenly. You might as well do loads and keep them in a jar for other days.
4. Spoon the compote into a bowl, top with Greek yogurt and shimmy the seeds over the top.
5. For vegan folk, coconut yogurt is an absolutely ingenious alternative. If you need a little more sweetness in your life, drizzle with maple syrup.

Finn Ní Fhaoláin’s food journey began when she was diagnosed as a coeliac and became determined to recreate all her favourite dishes. Finn has created food that’s not only nutritious, but tastes amazing too! With her twin passions of food and the sea, her philosophy is that as long as she is never far from either, it’s been a good day at the office! All recipes are gluten free.

Finn Ní Fhaoláin  Finn Ní Fhaoláin  Finn Ní Fhaoláin

Get your copy of Finn’s World online with Eason, Dubray, Gill Books and Amazon or in all good bookshops nationwide.