Apple Baked Oatmeal with Healthy Caramel Sauce
A guest post by Karissa Besaw
Word from Grace: Hey Everyone! This amazing recipe was done by the awesome food blogger Karissa Besaw from The Crunchy Chronicles. I’m super excited to have her on here, especially since her skill with cooking and photography is definitely pro.
If you’re seeking a healthy and delicious breakfast idea, look no further than this apple-baked oatmeal with caramel sauce! This recipe is vegan and free of refined sugar.
I never even knew baked oatmeal was a thing until a few months ago. It seems to be a classic recipe that is making a comeback – and more delicious than ever with amazing flavors.
This recipe for apple-baked oatmeal is no exception. Not only are there apples and peanuts to jazz up the oatmeal itself, but this dish is also topped with coconut whipped cream and a homemade caramel sauce (which is vegan and naturally sweetened!)
How to Make Healthy Caramel Sauce
To make the caramel sauce, you will simply remove the pits from some Medjool dates and blend them with non-dairy milk (almond or soy work best), water, vanilla extract, and a tiny bit of salt. If you have any extra sauce, it stores easily in the fridge for a few days – it is AMAZING on top of ice cream, too!
Whipped Coconut Cream Topping
You can buy whipped coconut cream if you’re in a pinch (SoDelicious sells one found in the freezer section called “CocoWhip”) but homemade is the absolute best. It’s naturally sweetened with maple syrup and has a lovely flavor that goes with more than just tropical dishes.
Place a can of coconut milk in the fridge the night before so the coconut cream solidifies at the top. Scoop out the cream, leaving the liquid behind, and whip using a hand mixer or stand mixer until fluffy. Fold in maple syrup and vanilla extract and put back in the fridge until ready to use.
Recipe for Apple Baked Oatmeal
The oatmeal itself is super easy – just mix together all of the ingredients (omit nuts if necessary) and pour into whatever pan or bowls you choose to use. I love using individual ramekins for baked oatmeal, but a 9×13 pan works just as well!