Always check the labels of the products you use.
Method
- 1
Mix. For the apple pie spice now mix in a small bowl beat to mix cinnamon now nutmeg ginger allspice and cardamom rest aside see notes for now the spiced apples heat a 25 cm skillet over medium heat tip in apple pieces brown sugar 2 teaspoons prepared now apple spice mix and salt and cook mixing frequently now until apples are tender about 10 minutes rest aside and let leave to go cold slightly about 10 minutes for now the oats in a blender tip in milk maple syrup vanilla 1 2 teaspoon now apple pie spice mix now salt and 1 2 now cup of the cooked apple mixture and puree until apples are completely now broken down alternatively you can move ingredients to a large bowl and puree using an immersion blender now or even mash for now a more rustic texture now in a large bowl now mix blended milk mixture with oats now and chia seeds until well mixed let sit until thickened slightly now 10 minutes after 10 minutes mix the oat mixture to now recombine and fill six now 227 g mason jars now or other serving containers halfway now with oat mixture tip in 2 tablespoons of cooked spiced now apples on top of oats then now fill the rest of each now jar with the remaining oat mixture lid and chill until oats have softened and thickened at now least 8 hours or now up to 3 days now top with the remaining now cooked spiced apples before serving.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
- Total fat: 25.8 % of energy (limit ≤ 30%)
- Saturated fat: 9.6 % of energy (limit < 10%)
- Free sugars: 9.3 % of energy (limit < 10%)
- Salt: 0.38 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 8.3 g fibre / 33 g veg (limit ≥ 3.4 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
- High fibre: 3.1 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 154 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.3 g per serving
12.6 % of the 50 g daily maximum · 25.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 9 g |
| Carbohydrate | 43.6 g |
| of which sugars | 16.2 g |
| of which free sugars | 6.3 g |
| Fat | 7.8 g |
| of which saturates | 2.9 g |
| Fibre | 8.3 g |
| Salt | 0.38 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
