Stewed apples gently tonify the Spleen and Stomach, making this breakfast easy to digest and deeply comforting. Cinnamon warms the interior and supports Yang, while black sesame seeds nourish Kidney Yin, Jing, and Blood—especially supportive in winter, postpartum, perimenopause, and times of depletion. Served warm, this dish anchors energy and sets the tone for a grounded day.
Ingredients (serves 2–3)
Cinnamon-Stewed Apples
- 3 apples (Honeycrisp, Fuji, or Gala), peeled and chopped
- ½ tsp ground cinnamon
- ¼ tsp ground ginger (optional)
- 1–2 tbsp maple syrup or raw honey (to taste)
- ¼ cup water
- Pinch of sea salt
Oats
- 1 cup rolled oats
- 2 cups water or almond milk
- Pinch of sea salt
Black Sesame Drizzle
- 3 tbsp black sesame seeds
- 1 tbsp tahini or sesame paste (optional, for creaminess)
- 1–2 tbsp warm water
- 1–2 tsp maple syrup or honey
- Pinch of sea salt
Instructions
-
Stew the apples
Add apples, water, cinnamon, ginger, sweetener, and salt to a small saucepan.
Cover and simmer on low for 10–15 minutes, stirring occasionally, until apples are soft and fragrant. -
Cook the oats
Bring oats, liquid, and salt to a gentle simmer. Cook 5–8 minutes until creamy. Keep warm. -
Make the black sesame drizzle
Lightly toast sesame seeds in a dry pan until aromatic. Grind in a mortar & pestle or blender until a paste forms.
Mix with tahini (if using), sweetener, salt, and warm water until pourable. -
Assemble
Spoon warm oats into bowls. Top with cinnamon-stewed apples and finish with a generous black sesame drizzle.
