Stewed Breakfast Apples with Cinnamon and Ginger


When I first started eating healthily this was one of my favourite dishes, partly because it tastes so incredible and partly because it was a great way of eating fruit without realising I was doing it! At the time I was pretty afraid of fruit, so I had to cook it down until it became more fruit soup than whole fruit! I have to admit that even now I think this tastes a million times more delicious than whole fruit, although I now love my apples stewed not totally disintegrated. This recipe has been a favourite for a while, it’s so amazingly simple with such a delicious mix of flavours. The soft bites of warm apple melt amazingly with the stewed blueberries, the sweet date syrup, and the gentle spices of cinnamon and freshly grated ginger. I then pour warm coconut milk over the whole bowl and add some homemade cinnamon pecan granola. It’s just amazing! It’s really the best winter breakfast too as it’s so warming and comforting, yet still wonderfully light and simple – perfect for January healthy eating! Apples are amazing for us too, especially as they’re full of antioxidants, which are really important for keeping our bodies healthy. Plus there’s lots of vitamin C and fibre in each bite, so you’ll feel satisfied and energised for hours while keeping your immune system very happy!


Serves 1:

– 2 red apples

– a handful of blueberries

– about 1/2 an inch of fresh ginger

– a heaped teaspoon of date syrup (or maple syrup/raw honey)

– a heaped teaspoon cinnamon

– 1/2 a can of coconut milk



Start by peeling your apples. Then cut them into bite sized pieces, discarding the core. Place the pieces in a sauce pan with the blueberries, cinnamon and date syrup and cover the bottom few cm’s of the saucepan in coconut milk. Allow the pan to start simmering on a low heat. As it cooks just watch that there’s always enough liquid and the apples aren’t sticking and burning to the bottom of the pan. If this is happening just add a little more coconut milk or some water.

Then peel your ginger and then grate it onto a plate, then add this to the pan. (I grate it on a plate not straight into the pan as most graters are metal and they get very hot when used above heat!)

Allow the apple mix to cook for about twenty minutes, at which point all the coconut milk should be evaporated or absorbed.

Place the apples in a bowl and use the pan to heat up the remaining coconut milk for a minute or two, then pour this over the apples, add your granola and enjoy!

You can make the apples in big batches, allow them to cool and then store them in an air-tight container in the fridge if you want a speedy breakfast! They should last about five days if stored this way.