RubyFrost apple, diced into ¼ inch-thick pieces - 1
coconut or cane sugar - 1 tbsp
cinnamon - 1/2 tsp
RubyFrost Apple Pie Baked Oatmeal -
regular or vegan butter - 1/4 cup
unsweetened oat or almond milk - 1 1/2 cups
maple syrup - 1/2 cup
baking powder - 1 1/2 tsp
vanilla extract - 1 tsp
cinnamon - 1/2 tsp
quick oats - 2 cups
Vegan Vanilla Icing -
powdered sugar - 1/4 cup
unsweetened oat or almond milk - 1 tbsp
vanilla extract - 1 tsp
Instructions
For the Cinnamon Apple Filling:
Begin by slicing the RubyFrost apple into ¼ inch-thick pieces
Bring a small saucepan to medium heat, add the vegan butter and once it melts and begins to simmer, add the apple pieces.
Sprinkle with sugar and cinnamon and allow them to cook, stirring often, for 4-5 minutes. You will know the apples are done when they are tender but not soft.
Leave the apples in the saucepan, remove from heat and set aside.
For the Baked Oatmeal:
Preheat the oven to 350 degrees
In a bowl, mix the melted vegan butter, oat milk, maple syrup, baking powder, vanilla and cinnamon together. Then, stir in the quick oats until a “batter” forms. Pour the batter into 6-7 (depending on size) greased ramekins. Fill each ramekin - leaving about ½ inch of room at the top
Spoon about a tablespoon of apples into the center of each ramekin. Place the ramekins in the oven and bake for 3–35 minutes, or until they’ve completely risen and the edges of the oats are golden brown.
While the oats are baking, option to mix together the powdered sugar, oat milk and vanilla to make a frosting to drizzle over top.