Caramel Apple Breakfast Pizzas
This fun, portable and make-ahead breakfast is a new twist on how to start your day with wonderful oats!
- 2 cups rolled oats
- 2 tablespoons chia seeds
- 1/8 pinch sea salt
- 1/4 teaspoon cinnamon
- 4 ounces room-temperature unsweetened applesauce if it's cold, it will solidify the coconut oil
- 1 tablespoon coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 2 medium apples peeled & chopped into 3/4" pieces(approximately 3 cups; I like honeycrisp or pink lady)
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened unsalted almond or peanut butter
- Preheat oven to 375 and line a baking sheet with nonstick parchment paper.
- Add 1 cup oats to a blender or food processor and pulse until they form a flour consistency. Add oat flour to a mixing bowl, along with remaining cup oats, chia seeds, sea salt and cinnamon.
- In a separate bowl, whisk together applesauce, coconut oil, maple syrup and vanilla extract.
- Add wet ingredients to dry and stir until it forms a sticky dough--it will seem to dry at first, but just keep mixing. Use a water-dampened ⅓ cup measuring scoop to make four equal-sized rounds of dough. Dampen hands with water and press each round into a circle a little less than 5” in diameter.
- Bake for 15-18 minutes, 15 if you want a softer consistency (my preference), 18 if you like some crunchier edges. Allow to cool 10 minutes before serving.
- To make caramel apples, heat a large nonstick skillet to medium and add oil. When oil moves quickly around the pan and a splash of water sizzles, add chopped apples. Allow to cook without stirring until bottoms are golden-brown, 4-6 minutes. Stir apples and repeat until, this should take less time (2-3 mins).
- Add a splash of water, maple syrup and cinnamon. Cook another 2-3 minutes until any liquid has evaporated and apples are gooey and caramelized. Stir in vanilla then remove from the heat.
- Assemble pizzas by topping each with a scoop of apples and a drizzle of nut butter. Leftovers will keep in the fridge up to 3 days. I suggest keeping the components separate if you plan to have leftovers.