Ingredients
- 2 cups old fashioned rolled oats (large flake, 200 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (ceylon)
- 1/8 teaspoon bourbon vanilla powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce (125 g)
- 1 cup milk of choice I like to use coconut rice drink, 250 ml)
- 2-3 tablespoons pure maple syrup
- 2 large eggs lightly beaten
- 2 tablespoons virgin coconut oil, melted (30 g)
- 1 medium apple, peeled, cored and diced
- 1/2 cup chopped walnuts (or almonds, 50 g)
- 2 tablespoons unsweetened coconut flakes, for topping (optional)
Instructions
- Prepare the baking dish: Preheat the oven to 190°C / 375°F (or 170°C fan-assisted). Lightly grease a 20 × 20 cm square baking dish and line the bottom with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, stir together the oats, baking powder, cinnamon, vanilla powder, and salt.
- Add the wet ingredients: Add the applesauce, milk, maple syrup, eggs, and melted coconut oil. Stir until well combined.
- Fold in apple and nuts: Gently fold in the diced apple and chopped walnuts until evenly distributed.
- Bake: Pour the mixture into the prepared pan and spread it evenly. Sprinkle with coconut flakes if using. Bake for 40 minutes, until the edges are lightly golden and the centre feels set. If the coconut flakes brown too quickly, loosely cover the pan with foil for the last 10 minutes.
- Cool and serve: Allow the baked oatmeal to cool for at least 15 minutes before cutting into 9 squares. Serve warm, at room temperature, or even chilled. Enjoy!
Nutrition
Notes
- Leftovers can be stored in an airtight container for up to 5 days in the fridge.