Maple Caramel Apple Crisp. Overnight Oats Style.

September 13, 2013 § Leave a comment

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Fall is coming!

But if the weather where you live still hasn’t cooled down (like mine: 90 degrees today), here’s a fall recipe that works for warm or cool temperatures. Because you never know what you’ll get with September.

Personally, I’d rather it lean toward the cooler temps. Even though I’m always cold (as in even in 90 degree weather I’ll somehow find myself wishing I were wearing pants. Probably because of this absurd air conditioning addiction we have, which is just jumping from a too hot bath into an icy one…but I digress), I LOVE fall. I love being able to go to bed with actual blankets. I love fall foods and fall flavors.

Hence, apple crisp oats in 90 degree weather. Because fall is worth it.

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Warm apple and cold, creamy oats combine into a delicious, breakfast-approved version of hot apple crisp with cold, melty ice cream. Mmmmmm dessert for breakfast!

Are we starting to see a pattern?

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Maple Caramel Apple Crisp

adapted from this recipe with this recipe and this recipe

makes 1 serving

Ingredients:

Overnight Oats:

1/3 cup plus 3 Tbs almond milk

2 Tbs full-fat coconut milk (for a hint of dessert-worthy decadence. You can sub with a lighter milk for a lighter version)

1/3 cup gluten free rolled oats

1/2-3/4 tsp vanilla

1/2-3/4 tsp cinnamon

Baked Apple:

1 medium apple (I tried this recipe with both a red Pink Lady and a green Ginger Gold and I think green apples work best)

Cinnamon, to taste

Maple Caramel:

I only used about half this amount, so feel free to adjust accordingly. If you love maple, then go for the whole recipe!

3 Tbs maple syrup

2 tsp chia seeds

Directions:

1. Combine all of the ingredients for the oats in a bowl and refrigerate covered overnight.

2. Whisk together the chia seeds and the maple syrup, stirring every minute or so for five minutes. Refrigerate overnight.

3. In the morning, core the apple and sprinkle the inside with cinnamon. Place in a microwave-safe dish and cover lightly (I used a BPA-free tupperware and just placed the lid on top). Microwave for three to four minutes until tender. Let cool, then cut into small pieces.

4. To assemble, place the apple pieces in a bowl and pour the juices that came out while microwaving over them. Top with the oats and drizzle with the caramel.

5. Enjoy!

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I am sharing this post with Wellness WeekendHealthy Vegan Friday and Whole Food Fridays.

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