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Miso and cinnamon stewed apples

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The combination of miso with cinnamon and stewed apples might sound strange first, but these flavors go so well together. They make a great addition to oatmeal, but taste just as great with yogurt or even as ice cream topping!

If someone asked me, what season of the year is my favorite, it is always hard to choose. It totally depends on HOW each season is passing off. If winter brings heaps of snow, I am all here for it (and it might has a few bonus points because my birthday is taking place in that time of the year). But the same goes for spring, summer and fall.

picture showing a close up from bird perspective of the oatmeal topped with miso and cinnamon stewed apples. They are topped some pumpkin seeds, shaved almonds and walnuts and decorated with two cinnamon sticks. Two jars with each, walnuts and more cinnamon sticks, are serving as decoration. The subsurface is a wooden board.

Speaking of autumn, even though it always feels a little hard to let go of summer, once i have adapted to the changes, no rainy, gloomy day can stop me from adoring this season. The only thing I am not quite happy about is that the days are getting shorter, the sun rises late and vanishes quickly in the evening. BUT what does make me happy therefore is that our apple tree carries realy delicious fruit again. They are my favorite apples, besides Gala maybe. Perfect for pies, compotes and, like here, in stewed form!

MISO and cinnamon with apples?

I know. It might sound really strange. But you have to believe me, it adds a really nice undernote! Its slight saltiness makes the apples taste like salted caramel, once combined with a touch of date syrup. Here I used shiro koshi miso, which is made from rice and has a yellow-beige color. It is not as intense in flavor, which is exactly what we want to be aiming for.

picture showing a close up from bird perspective of the oatmeal topped with miso and cinnamon stewed apples. They are topped some pumpkin seeds, shaved almonds and walnuts and decorated with two cinnamon sticks. Two jars with each, walnuts and more cinnamon sticks, as well as halfed apples and a cast iron skillet with more stewed aples are serving as decoration. The subsurface is a wooden board.

My favorite way to enjoy these apples is as topping for my morning oats. But they would taste just a s great with some yogurt or even with ice cream. Of course you can multiply the amount and store the leftover apples in the fridge, so you have a flavorful breakfast or dessert addition for a few days!

In whatever way you try them first, I hope you enjoy them as much as I do!

ALL THE BEST

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Miso-cinnamon stewed apples

These Miso and cinnamon stewed apples are the perfect topping for your oats, smoothie bowls or sweet toasts or various desserts. They have a hint of caramel and are filled with cozy flavors thanks to the addition of cinnamon.
Course Breakfast, Snack
Keyword breakfast, dairy free, gluten free, nut free, oil free, snack, vegan

Ingredients

  • 1 apple I used Gala, my favorite!
  • 1 Tsp date syrup
  • 1/2 Tsp miso
  • 3 Tbsp water

Instructions

  • Cut the apple into bite sized chunks.
  • Put them into a pan with 3 Tbsp of water and turn the stove onto high heat. Let cook for a few minutes until slightly soft. You will have to add more water throughout the process to make sure that nothing gets burned.
  • Reduce the heat to medium temperature, than add the cinnamon, miso and date syrup and let simmer until all the water is dissolved and the apples are cooked through, while still having some bite to them.
  • For the oatmeal I simply cooked oats I soaked overnight (to make them cook quicker) in some plantmilk and added a spoon of flaxseeds. Once ready and cooled down a bit, I stirred through a few tablespoons of Greek style soy yoghurt! Top everything with the stewed apples and enjoy!

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