Ingredients:

  • 2 cups (180g) Old Fashioned Rolled Oats
  • 1/2 cup (60g) Chopped Raw Pecans, divided
  • 1.5 tsp Ground Cinnamon, divided
  • 1 tsp Baking Powder
  • 0.5 tsp Sea Salt
  • 1.75 cups (420ml) Milk of choice
  • 1 large Egg, room temperature
  • 1/4 cup (60g) Unsweetened Applesauce
  • 2 tbsp Melted Coconut Oil
  • 1 tsp Pure Vanilla Extract
  • 3 tbsp Pure Maple Syrup
  • 1 tbsp Coconut Sugar

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your baking dish with a bit of coconut oil.
  2. Whisk the 2 cups of rolled oats, baking powder, sea salt, 1 tsp of the cinnamon, and half of the chopped pecans in a large bowl.
  3. Combine the milk, egg, applesauce, melted coconut oil, vanilla, and maple syrup in a separate medium bowl. Whisk until the mixture is a uniform, pale tan color.
  4. Pour the wet ingredients over the dry oats. Note: Don't let it sit too long before baking or the oats will absorb all the liquid prematurely.
  5. Stir gently with a spatula until no dry streaks of oats remain.
  6. Transfer the mixture into your prepared baking dish, smoothing the top with the back of a spoon.
  7. Mix the remaining pecans, the last 0.5 tsp of cinnamon, and the 1 tbsp of coconut sugar in a small ramekin.
  8. Sprinkle this mixture evenly over the top of the oats. This creates the signature crunch.
  9. Bake for 35 minutes until the center is set and the edges are golden and bubbling.
  10. Remove from the oven and let it rest for at least 5 minutes. The residual heat finishes the setting process.