Peanut Butter & Apple Crumble Pie Baked Oatmeal

 

This oatmeal may look simple. Like a regular breakfast crumble. But it's not. It's a combination or a crumb cake and an apple pie/crumble. It's a hybrid.

Peanut Butter & Apple Crumble Pie Baked Oatmeal

 

Ingredients:

Oats:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

1/2 Tsp Vanilla Extract

1 TBSP Applesauce

1/4 Tsp Cinnamon, to taste

2 TBSP Peanut Butter or 2 Servings PB2

1-2 Tsp Maple Syrup or Sweetener of Choice

Optional: 1 TBSP Raisins

 

Apple Filling:

1 Apple, I used Granny Smith for the sour contrast

1/2 Cup Applesauce

1 TBSP Raisins

A few extra Peanuts, roughly chopped

1 Tsp Maple Syrup or Sweetener of Choice

 

Crumble Topping:

1/4 Cup/20g Rolled Oats

1 TBSP Peanuts, roughly chopped

1 TBSP Peanut Butter

1/2 Tsp Coconut Oil

1 Tsp Maple Syrup or Liquid Sweetener of Choice

Dash of Cinnamon

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. For the Apples: Bring some water to a boil in a small saucepan. Chop the apple into bite size pieces and add 3/4 of it to the pan, turn down to a simmer and cover. Cook till the apples are almost completely soft. Drain. In the same saucepan mix the apples, apple sauce, dash of cinnamon, sweetener and raisins.
3. For the oats: Mix the dry ingredients, except the PB2 and raisins. Mix up the PB2 and add 2/3 to the oats, add the applesauce, vanilla and then milk bit by bit till the oats are wet but not sloppy. Add the sweetener to taste.
4. For the Crumble Topping: Melt the coconut oil, add the maple syrup. Mix with the oats cinnamon, peanuts and peanut butter.
5. Pour 2/3 of the apple mix into the bottom of your ramekin. Spoon over 1/3 oat mix. Rest of your apples. 1/3 Oats. Rest of PB2 or peanut butter, peanuts and raisins. Rest of the oats. Top with the crumble topping. Bake for 17-20 minutes, longer if you want an extra crisp topping. Enjoy!