20 Sep Baked Caramel Apple Oatmeal
3/4 teaspoon ground ginger
1/3-2/3 unrefined brown coconut sugar
2 c GF rolled oats
1/2 teaspoon sea salt
2 cups unsweetened full fat coconut milk
2 tablespoons maple syrup
1 egg/flax egg (flax egg: 3 tbsp flax meal + 1 tbsp water-mix and let sor for 5 minutes until it has a gelatinous texture)
1 teaspoon pure vanilla powder
1 c peeled and finely chopped apple
1/2 plantain, mashed (barely ripe)-this truly is optional, although it will add some nice texture and sweetness
1 sliced apple, to top with
Optional: pecans, to top with
1/4 c water
1/2 c canned & unsweetened coconut milk, full fat (use coconut cream at top) – I love Native Forest Simple Coco Milk (no additives/BPA-FREE can)
1 c coconut sugar
4 tbsp pasture-raised ghee (ok to sub with vegan butter)
MAKE THE OATMEAL
Preheat oven to 375 F.
Spray an 9×5 inch square baking dish with avocado oil .
In a medium bowl, mix together the egg, oats, maple syrup, coconut milk, baking powder, vanilla powder, ground,ginger, and sea salt.
Add coconut sugar, and mix until fully combined.
Add finely chopped apple and plantain, and mix well.
Pour the mixture into the baking dish, and top with sliced apples and pecans (optional)
Bake for 25 minutes. You’ll notice the center is set when you poke it with a fork and it comes out clean, and the top is golden. Remove from the oven, and let it cool for about 10 minutes.
While the oatmeal bakes, make the caramel
Drizzle the caramel over the oatmeal, and cut into breakfast bars. Freeze individually in glass Tupperware for a quick weekday breakfast.