Baked apple pie oats

• Produce

  • 250 g Apples
  • 1 pinch Ginger, ground
  • 1 tbsp Sultanas, organic

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 2 tsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 pinch Nutmeg
  • 1 pinch Sea salt

• Nuts & Seeds

  • 2 tbsp Almonds, toasted

• Dairy

  • 20 g Butter, unsalted
  • 1 cup Full-cream milk
  • 1 Greek yoghurt

• Other

  • , plus 2 tbsp

Found on nonnascooking.com

Description

Directions

• Preheat oven to 180˚C and soak your oats in the milk for 30 minutes in a mixing bowl. Lightly grease a 17 cm pie dish with butter.
• Meanwhile, slice your apples into thin rounds as per the picture, without coring but removing seeds as you go. Heat a large frypan over low-medium heat and add half of the butter. You’re going to want to cook the apples in as much of a single layer as possible, so they evenly brown and don’t stew (you might need to do this in 2 batches). Cook the apples on both sides until soft and golden and sweet, about 2 minutes each side. Place them in the bottom of the pie dish in a flat layer, reserving a few for the top of the dish.
• Melt the remaining butter in a small saucepan, then add to the milk and oat mixture. To the same mix, add the egg, 1 tsp of maple syrup, the almonds, sultanas, spices and salt and stir to combine. Pour this mixture over the apples, smoothing it out so it's flat.
• Top with the reserved apple slices and drizzle with the remaining maple syrup, then bake in the oven for 30-40 minutes until golden and plump. Let it sit for a few minutes before serving alongside some Greek yoghurt if you like.
• Note
• • Apples - I used a mix of little Jonathons, Golden Delicious and Johnny Golds (a cross between Jonathons and Golden Delicious), as that was leftover from my parents’ cider adventures.