Ingredients
- 2 cups rolled oats
- ⅔ cup chopped, toasted walnuts
- 2 tsp cinnamon
- 1 tsp ginger powder
- pinch saffron
- ¼ tsp nutmeg
- ¼ tsp black pepper
- ½ tsp cardamom
- 1 tsp baking powder
- ¾ tsp pink himalayan salt
- 1 ¼ cup plant-based milk of choice (such as walnut oat milk)
- ¼ cup mashed sweet potato
- ½ cup walnut oat pulp (from walnut oat)
- ⅓ cup maple syrup
- 2 flax eggs (1 tbsp ground flax meal mixed with 3 tbps water and rest 10 min per egg)
- 1 ½ tbsp melted and cooled vegan butter
- 2 tsp vanilla extract
- 2 medium apples, chopped and divided
- 2 tsp coconut sugar
Directions
- Preheat oven to 375 F and line a 9 inch baking dish with parchment paper.
- In medium/large bowl combine oats, toasted walnuts, and all spices, and stir to combine.
- In small bowl, mix plant-milk, mashed sweet potato, pulp, maple syrup, flax eggs, melted butter, and vanilla. Add sweet potato mixture to oat mixture and stir well.
- Add half of the apples, mixing to combine.
- Pour oat mixture into prepared baking dish and spread evenly Evenly scatter remaining apples on top, sprinkling with a couple tsp coconut sugar Bake 50-60 minutes.
- Allow to fully cool at room temp, then top with coconut whip. Keeps in fridge, covered, for 3-4 days.
