Layered Apple Baked Oatmeal

One of my favorite breakfasts of all time - good enough to even be dessert, but healthy enough for anytime of day.

Layered Apple Baked Oatmeal

Apple Layer:
·         3 medium apples, peeled and sliced thin, or shredded (use the apples you like, I've done gala, granny smith, and a mix of the 2 with great results)
·         1/2 tsp cinnamon
·         2 Tbs sweetener (I use coconut sugar, but you could also use pure maple sugar or just brown sugar)

Oatmeal Layer:
·         2 Tbs coconut sugar (can sub pure maple syrup or brown sugar)
·         1 tsp cinnamon
·         Dashes of nutmeg and pumpkin pie spice to taste (optional)
·         4 egg whites
·         1.5 c. natural apple sauce (no added sweeteners)
·         2.5 c old fashioned oats (sometimes called rolled oats, not quick or instant)
·         2 c milk of choice (I’ve been using vanilla soy milk, but cow’s milk or almond milk I’m sure would be great too.  If you are using a plain milk, you might think about adding a small splash of vanilla extract, about ¼ tsp)

To Make:

Preheat oven for 350 degrees. Grease a medium casserole dish (I used coconut oil rubbed all around, but butter or a cooking spray is fine). Add all ingredients for the apple layer and toss about until the sweetener and spices are evenly distributed among the apples. Trying to evenly spread them out in the dish.

In a large bowl melt your coconut oil (or butter), then add the sweetener and cinnamon giving the mixture a good stir until incorporated. Next add the egg whites, apple sauce and oats, stirring and beating the whites until everything is mixed and it looks like very loose cookie dough. Add milk last, stir until the mixture is even then pour it all over the apples in the prepared dish.

Bake at 350 for 45 minutes then check. Continue baking until the top layer is lightly browned and set. The inside will be gooey yummy like a custard pudding.  Serve warm, or keep in the fridge. I like to warm leftovers up and add a splash of milk.