5 gram Almonds, toasted & chopped (can substitute with hazelnuts)
2 teaspoon Cinnamon
2 tablespoon Maple Syrup
3 tablespoon Tahini
0.25 cup Dried Cranberries (can substitute with raisins, chopped dates, dried apricots)
Pre-heat the oven to 400F
Place the oats in a bowl with the boiling water and cranberries and leave for 10 minutes, until the oats are soft.
While the oats soak, peel one of the apples and grate on a box grater. Once the oats are soft add the grated apple to the oat mixture, together with the cinnamon, date syrup, milk and tahini. Stir everything together.
Transfer the mix into a small baking tray. Slice the second apple into thin slices (we use a mandolin for this without removing the apple core). Arrange the apples on top of the oat mixture. Sprinkle a touch more cinnamon and scatter the nuts across the top.
Bake for about 20 minutes, until the apples are starting to crisp up. Serve warm with an extra drizzle of Seed + Mill Tahini!