Apple Oatmeal Breakfast Cake

This apple oatmeal cake is fall in every bite! Warm, cozy and so nourishing. It makes the perfect make ahead breakfast to keep busy mornings simple, stress free, and satisfying. It's soft enough for toddlers, but hearty enough for us moms who need a nourishing bite with their coffee (or matcha)! Your whole family will love starting the day with this wholesome treat of a meal. You can also bake the batter into muffins for a grab and go option which is perfect for school mornings or busy days. I hope you love this as much as we do! 

Ingredients:  1 cup rolled oats 3/4 cup hot almond milk (or water) 1/4 cup coconut oil, melted 1/4 cup pure maple syrup 1 egg 1 tsp pure vanilla extract 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp baking powder 1/4 tsp baking soda 3/4 cup almond flour 1 large honey crisp apple, peeled and finely diced

Instructions: 

1. Prep the oats - in a small bowl, pour the hot almond milk over the oats and let it sit while you prepare the rest.
2. Mix the wet ingredients together in a bowl.
3. Then add in the dry ingredients and save the almond flour for last.
4. Once combined well, stir in the softened oats and fold in the diced apples.
5. Bake: spread the batter into a parchment lined 8-inch pan (or muffin tins). Sprinkle with cinnamon and bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
6. Let it cool before slicing and store in the fridge in an airtight glass container for up to 5 days.

Notes

• This recipe is perfect for breakfast, lunchboxes or an after school snack. 
• This recipe is dairy free and gluten free friendly.
• Tip: Double the recipe and freeze slices individually for quick grab and go breakfasts!