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Recipe details
Layered Cinnamon Oats with Yellow Melon, Blueberries, and Mascarpone
Tender cinnamon oats cooked with apple juice and maple syrup, cooled briefly, and layered with mascarpone, fresh yellow melon, and blueberries for a creamy breakfast parfait.
≈ 113 kcal/100 g · ≈ 375 kcal/serving
25 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and seeded, finely diced150 g
fresh blueberries75 g
mascarpone, fresh spread60 g
rolled oats35 g
unsweetened apple juice60 ml
maple syrup12 g
ground cinnamon1 g
Cookware and utensils
Small saucepan
Mixing bowl
Spoon
Refrigerator
Directions
01
Combine the rolled oats, apple juice, maple syrup, and cinnamon in a small saucepan.
Products
rolled oats — 35 g; unsweetened apple juice — 60 ml; maple syrup — 12 g; ground cinnamon — 1 g
Action
Combine
Time
1 min
Temperature
Room temperature
02
Bring the oat mixture to a gentle simmer over medium-low heat.
Products
rolled oats — 35 g; unsweetened apple juice — 60 ml; maple syrup — 12 g; ground cinnamon — 1 g
Action
Heat
Time
3 min
Temperature
Simmering
03
Cook the oats, stirring, until tender and thickened.
Products
rolled oats — 35 g; unsweetened apple juice — 60 ml; maple syrup — 12 g; ground cinnamon — 1 g
Action
Cook
Time
5 min
Temperature
Simmering
04
Transfer the cooked oats to a mixing bowl and cool them for 10 minutes.
Products
rolled oats — 35 g; unsweetened apple juice — 60 ml; maple syrup — 12 g; ground cinnamon — 1 g
Action
Cool
Time
10 min
Temperature
Warm, then cool
05
Spoon half of the oats into a serving glass or bowl.
Products
rolled oats — 35 g; unsweetened apple juice — 60 ml; maple syrup — 12 g; ground cinnamon — 1 g
Action
Layer
Time
1 min
Temperature
Cool
06
Add half of the mascarpone, melon, and blueberries over the oats.
