8 servings
Ingredients:
1 cup rolled oats, divided
5 tbsp splenda, divided
1 tsp baking powder
1/2 tsp salt
3/4 cup plain fat free greek yogurt
1/4 cup almond milk
1 egg
1 1/2 tsp vanilla extract, divided
2 large fresh apple, peeled, sliced
1 tbsp corn starch
1 3/4 tsp ground cinnamon, divided
1/8 tsp ground nutmeg
1 tbsp fresh lemon juice
1/3 cup unsweetened applesauce
Directions:
Preheat oven to 375F.
Spray or put parchment paper in an 8" x 8" square baking pan. Set aside.
Add 1/2 cup oatmeal, 3 tbsp splenda, baking powder, salt, yogurt, almond milk, egg and 1 tsp vanilla to a blender and blend on high until combined.
Pour the batter into the prepared baking pan and bake for 15 minutes.
Prepare the apple pie filling by peeling and slicing the apples and placing into a microwave safe bowl.
Add the cornstarch, 1 tbsp splenda, 1 tsp cinnamon, 1/8 tsp nutmeg and the lemon juice. Mix until combined.
Microwave apple slices for 1 minute, stir, then microwave for another 1 minute. Stir.
Pour microwaved apples over baked cake layer and smooth the top.
In a medium bowl, mix 1/2 cup oatmeal, 1 tbsp splenda, 1/4 tsp cinnamon, 1/2 tsp vanilla and 1/3 cup applesauce until combined.
Spread the crumbled oat mixture on top of the apples.
Bake for 30 minutes until the topping is browned.
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