2 ½ cups sprouted rolled oats, divided
2 tsp cinnamon
½ tsp baking powder
¼ tsp salt
1 cup low fat or full fat yogurt of choice (make sure no added sugars)
¼ cup unsweetened applesauce with peaches (we used Vermont Village)
1/4-1/2 cup pure maple syrup or 1/2- 3/4 cup date syrup (depending on sweetness preference)
6 tbsp liquid coconut oil
2 eggs
1 tsp vanilla
1 apple, peeled and cut into small chunks
1 peach, peeled and cut into small chunks
1
Preheat oven to 350F and coat a 8x8-inch baking pan with cooking spray.
2
Blend 1 cup oats in a blender until fine. Transfer oat flour to a bowl. Add in remaining oats, cinnamon, baking powder, and salt, and stir to combine.
3
In another bowl, add yogurt, applesauce, maple/date syrup, coconut oil, eggs, and vanilla, and stir to combine. Pour into dry ingredients and mix until just combined.
4
Fold in apples & peaches (reserve some to put on top), then pour batter into prepared baking pan.
5
Sprinkle remaining apple and peach chunks over top, lightly pressing them into the batter.
6
Bake until golden brown and cooked through the middle, around 35 minutes.
CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, Snacks, VegetarianCuisineAmerican
Ingredients
2 ½ cups sprouted rolled oats, divided
2 tsp cinnamon
½ tsp baking powder
¼ tsp salt
1 cup low fat or full fat yogurt of choice (make sure no added sugars)
¼ cup unsweetened applesauce with peaches (we used Vermont Village)
1/4-1/2 cup pure maple syrup or 1/2- 3/4 cup date syrup (depending on sweetness preference)
6 tbsp liquid coconut oil
2 eggs
1 tsp vanilla
1 apple, peeled and cut into small chunks
1 peach, peeled and cut into small chunks
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