This comforting, naturally sweetened breakfast could pass for dessert! This breakfast is perfect for the "all things apples & cinnamon” season that is Fall. Serve warm and top with a little dollop of the yoghurt mixture.
6 c apples, peeled and diced (You’ll need 8-9 medium-sized apples)
2 tbsp cinnamon, divided 2 c slow cook rolled oats
2 tbsp chia seeds
2 tsp aluminum-free baking powder
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp sea salt
1 c dates, roughly chopped
1 c almond, other non-dairy milk or cow's milk
1/2 c unsweetened applesauce
1 tsp vanilla extract
Topping - Mix Together:
1/2 c plain yoghurt
1/8 tsp cinnamon
1 tsp maple syrup
1/2 tsp vanilla
Peel and dice apples. Toss with 1 tbsp of cinnamon then place apples in the bottom of an ungreased pie plate.
In a large bowl, combine oats, chia seeds, baking powder, remaining 1 tbsp of cinnamon, ginger, allspice & salt.
In a blender or food processor, blend dates, milk, apple sauce, and vanilla until dates are wellcombined with liquid (it’s OK if you can still see very small date pieces!)
Add wet to dry ingredients and combine well. Top the apples on the pie plate with the oatmeal mixture.
Bake at 350F for 45 minutes. When cooked, apples should be soft and the oatmeal topping browned and a little crunchy.