There are two things we love about this time of the year; the leaves changing colour and pumpkin spice!
Why not start the day off on the right foot with this filling, autumnal breakfast inspired by everyone’s favourite mouse.
- For the oats: 250g oats
- 120ml unsweetened almond milk
- 100g yogurt (any you prefer)
- 1tsp vanilla extract
- 1/2tsp ground nutmeg
- 3/4tsp ground cinnamon
- Pinch of ground cloves
- 1-2tbsp pure maple syrup
- Container with lid
- Wax paper
- 50g chocolate chips
- Piping bag
- 100g pumpkin puree
- 50ml carrot or carrot and orange juice
- 1tbsp chia seeds
- For Mickey: Card
- Mickey template
- 1/2tsp coconut oil
- 2 green apples
- Leaf shaped cookie cutter
Whisk all of the oat ingredients together in a mixing bowl and spoon into your storage container. Cover tightly with the lid and chill overnight.
Print the Mickey template on cardstock, to the size you need for your serving bowl. Draw the stem and face on the template and cover with wax paper.
Melt the chocolate chips and coconut oil in 30-second intervals in the microwave until fully melted and combined. Once it has cooled to room temperature, transfer to your piping bag. Pipe the chocolate to fill in the ears, stem and face. Allow to set in the fridge for 15 minutes.
When you are ready to enjoy your oats, spoon them into your serving bowl. Carefully peel the chocolate pieces from the wax paper and add them.
Use the cookie cutter to cut out the apple leaves, and the spiralizer to make apple vines. Any leftover oats and can be kept in the fridge for up to 4 days.