Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (2g) baking powder
  • 1 tsp (3g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • ½ tsp (1g) ground nutmeg
  • 1 cup (240ml) unsweetened almond milk
  • ⅓ cup (80ml) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted coconut oil
  • 2 medium (300g) Granny Smith apples, peeled and diced

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9 x 9 baking dish.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, salt, and nutmeg until evenly distributed.
  3. In a separate medium bowl, whisk together the almond milk, maple syrup, egg, vanilla extract, and melted coconut oil until velvety.
  4. Pour the wet mixture into the dry oats and stir with a spatula until the oats are fully saturated.
  5. Gently fold in the diced apples.
  6. Spread the mixture evenly into the baking dish and bake for 35–40 minutes until the edges are mahogany-colored and the center is set but slightly springy.