Hi guys! It`s this special time of the year where stores start decorating their shops and everything looks sparkly. There might be some of you, thinking it`s too early but for me, an old Christmas junky, it`s never too early for Christmas 🙂

I already started making apple pie, eating cinnamon rolls, drinking chai tea and dancing to Christmas rock on the very first of November so there is no too early! Since then there has to be cinnamon and ginger and nutmeg every where in my food 😉 Maybe this excitement is connected with “I am flying home for Christmas”. Especially this year, reconnecting with our family while introducing our biggest treasure!! So excited to all the family cuddles, which I am sure most of them will go to Maya! But still 22 days to go, so in between here is another christmasy cinnamon infused dish straight from my kitchen which will definitely bring you in some early Christmas mood. So I suggest, to put on some warm slippery socks, press play on your Christmas playlist, rock through your living room and smell the cinnamon.


Coconut oil

1 cup almond milk

2 tbsp maple syrup

2 cups rolled oats or muesli

1 tbsp flaxseeds

1/2 cup cranberries

1/2 cup walnuts

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cardamon

1/2 tsp ground cinnamon

1 tsp vanilla extract

A pinch of sea salt

Apple sauce

2-4 apples

¾ cup water

¼ cup maple syrup

½ teaspoon ground cinnamon

Here we go

Preheat the oven to 250 degrees Celsius. Then prepare a baking form, grease with some coconut oil and set aside. Chop the walnuts and combine with the rest of the ingredients until you get a thick batter. Transfer the mixture to the baking form and sprinkle with even more cinnamon if you like (I do!). Then bake for around 15 minutes until the surface is golden brown.

While your oatmeal bakes in the oven go ahead and prepare your apple sauce.. 

Wash, peel, core and chop your apples. Put the apples, water, maple syrup and cinnamon all together in a pot and allow to simmer for about 10-15 minutes. The apples turn soft. Then use a blender and work your magic until you receive a smooth creamy sauce.

Enjoy warm!

Note: If you always cook too much like me, cut the rest in small squares and store them in an airthight container in your fridge. Easy to reheat the next day, to take away, to share. Eat within a week.


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