Elderberry Apple Shots Baked Oatmeal with Maple Sauce
Gluten Free, Dairy Free, Vegan
Enjoy a warm, healthy breakfast any day of the week with this easy to make baked oatmeal recipe that's been sweetened just right with Elderberry Apple Shots and pure Organic Maple Syrup from Fat Stone Farm. Soaking the sliced apples overnight will infuse them with elderberry goodness.
3 Tablespoons vegan butter spread, melted, divided
2/3 Cup Fat Stone Farm Elderberry Apple Shots, divided
1 baking apple, cored and sliced thin
2 cups gluten free rolled oats
2 teaspoons gluten free baking powder
1 teaspoon ground ginger
3/4 teaspoon sea salt, divided
1/4 Cup raw cane sugar
1 Cup plain almond milk
2 teaspoons vanilla extract, divided
1/4 Cup unsweetened applesauce
2 Tablespoons sliced almonds
2 Cups vanilla flavored soy yogurt
1/3 Cup Fat Stone Farm Organic Maple Syrup
*Option: slice and soak the apple overnight
- Pour 1/3 Cup of the Elderberry Apple Shots into a bowl and add the apple slices. Stir to cover the apples and let them soak until needed.
- Preheat oven to 350 degrees. Grease 4 ramekins with 1 Tablespoon of the melted butter spread. *Option: use one larger baking dish, about 8 x 8
- In a large bowl, mix together the rolled oats, baking powder, ground ginger, 1/2 teaspoon salt, and the cane sugar.
- In a separate bowl, whisk together the Elderberry Apple Shots, almond milk, 1 teaspoon vanilla extract, apple sauce, and the remaining vegan butter spread.
- Pour the wet ingredients into the dry and mix gently, then pour the mixture evenly into the prepared ramekins.
- Arrange the apple slices and almonds on the surface of the oatmeal. Bake for 15 minutes, until just set. *If using a larger baking dish, increase cooking time to 20 minutes.
- Meanwhile, to make the maple sauce, place the soy yogurt into a bowl. Add the Maple Syrup, the remaining teaspoon of vanilla, and the remaining 1/4 teaspoon salt. Whisk vigorously until smooth.
- Spoon the sauce over the oatmeal to serve.