Ingredients:

  • 3 cups (450g) Granny Smith or Honeycrisp apples, peeled and diced
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) maple syrup
  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (240ml) unsweetened almond milk
  • 1 large (50g) egg, beaten
  • 1/4 cup (60ml) maple syrup
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease a 9x9 inch baking pan.
  2. In a small bowl, toss 450g diced apples with 2g ground cinnamon, 15ml lemon juice, and 12g maple syrup until evenly coated.
  3. Spread the apple mixture evenly across the bottom of the prepared baking pan.
  4. In a large mixing bowl, whisk together 180g old-fashioned rolled oats, 2g baking powder, 3g salt, and 2g ground cinnamon.
  5. Stir in 240ml unsweetened almond milk, 1 beaten egg, 60ml maple syrup, 28g melted coconut oil, and 5ml vanilla extract; mix until just combined.
  6. Pour the oat mixture over the apple layer and smooth the top with a spatula.
  7. Bake for 35–40 minutes until the edges pull away slightly from the pan and the top is golden brown.
  8. Remove from oven and let the casserole cool for 10 minutes to allow the structure to set before slicing into 12 squares.