Ingredients:

  • 2 cups (180g) Old-fashioned rolled oats
  • 1 tsp Baking powder
  • 1.5 tsp Ground Saigon cinnamon
  • 0.5 tsp Ground ginger
  • 0.5 tsp Fine sea salt
  • 1.5 cups (355ml) Unsweetened almond milk
  • 1/3 cup (80ml) Pure maple syrup
  • 1 Large egg, room temperature
  • 2 tbsp (30ml) Melted coconut oil
  • 1 tbsp (15ml) Pure vanilla extract
  • 2 cups (300g) Diced Granny Smith or Honeycrisp apples
  • 1/2 cup (50g) Chopped pecans
  • 1/4 cup (40g) Raisins

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 8x8 inch baking dish with a bit of coconut oil.
  2. In a large bowl, whisk together the 2 cups of old-fashioned oats, baking powder, cinnamon, ginger, and salt.
  3. In a separate medium bowl, whisk the 1.5 cups of almond milk, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until the egg is completely integrated and the mixture looks uniform.
  4. Fold 1.5 cups of the diced apples, half the pecans, and all the raisins into the dry oat mixture. Pour this into your prepared baking dish, then pour the liquid mixture over the top. Gently shake the pan to help the liquid settle into all the crevices.
  5. Scatter the remaining 1/2 cup of apples and the rest of the pecans over the top. This creates a beautiful visual layer and ensures the top pecans get direct heat for maximum crunch.
  6. Bake for 35 minutes until the center is set and the top is golden brown. You'll know it's ready when the edges pull away slightly from the sides of the dish and the aroma of cinnamon fills the entire room.
  7. Let the bake sit for at least 5 minutes before slicing.