Apple Cinnamon Oat Streusel

Ingredients:

For Oat Base:

  • 2 cups regular oats
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup brown sugar
  • 1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed well and set aside for 5 mins)
  • 1/2 cup + 2 tbsp butter, melted
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp almond milk

For Buttery Apple Mixture:

  • 3 granny Smith Apples, peeled, thinly sliced, chopped (makes approx 3 cups, chopped)
  • 2 tbsp butter
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • Pinch sea salt

Apple Streusel Topping:

  • 2 tbsp brown sugar
  • 1 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp ground cinnamon

Directions: Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the apple mixture ingredients (chopped apples, butter, brown rice or maple syrup, spices). Heat over low, stirring frequently for about 10 minutes, until the apples soften and mixture thickens up.

In a small bowl, mix the chia or flax egg and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda, salt. In a small bowl, mix the melted butter, maple syrup, almond milk, vanilla, and chia egg. Stir well.

Add the wet mixture to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on cooked apple mixture and smooth out. Make the apple streusel topping by mixing all ingredients together with a fork or fingers. Now sprinkle on the apple streusel topping and sprinkle over top.

Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. You can firm them up in the fridge before slicing into squares or bars. The bars also freeze very well (I place them into a container in the freezer).

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