Description
Cozy and simple baked maple apple cinnamon oatmeal! The perfect healthy, yet sweet, breakfast!
Ingredients
Scale
For the apples:
- 1 apple, sliced into 1/4″ thick slices, then sliced in half again width-wise (option to peel the apple)
- 1/3 cup chopped pecans or walnuts
- 1 tbsp butter (sub coconut oil for dairy free)
- 1 tsp cinnamon
- 1 tsp maple syrup
For the oatmeal bake:
- 1.5 cups oats
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/3 cup unsweetened apple sauce
- 1/4 cup almond or sunflower butter
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1 large egg
- 3/4 cup unsweetened dairy free milk of choice
For the maple cream frosting:
- 3/4 cup raw cashews (*see note)
- 5 tbsp filtered water
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp apple cider vinegar
- dash of sea salt
Instructions
- Preheat oven to 350°F and grease an 8×8 baking dish with butte or coconut oil.
- To prepare the apples and nuts, heat a skillet over medium-low heat and add the butter. Once melted, stir in the apples, nuts, and cinnamon. Sauté for 3 minutes, then stir in maple syrup and sauté for 1 more minute. Remove from heat and set aside to cool.
- In a large bowl, mix together oats, baking powder, sea salt, and cinnamon.
- In a separate bowl, whisk together apple sauce, almond butter, vanilla, maple syrup, egg, and almond milk until very smooth. Stir in with dry ingredients until everything is well combined.
- Stir in the apple/nut mixture, then spread batter out into the prepared 8×8 baking dish. Bake for 25 minutes.
- While oatmeal is baking, prepare the maple cashew cream cheese frosting. Add the drained and rinsed cashews with all other ingredients in a high speed blender and blend until a very smooth frosting forms.
- Allow oatmeal bake to cool slightly before frosting and serving (I like to frost with about half of the frosting, then save the other half for serving). Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
*Cashews do not need to be soaked as long as you have a high speed blender. If your blender is not high speed, I recommend soaking the cashews for at least 4 hours, or overnight.