Being housebound for the past two weeks has been an interesting experience.  I’m trying to approach it as an opportunity, having been given an unprecedented amount of time at home to dedicate to my own pursuits.  At times it’s been pretty tough, but as I settle more into this self-isolation thing, I think I’m learning to be less distracted and my focus, which has definitely been an issue lately, is slowly improving.

It has also forced me think innovatively about how to use the ingredients that I have on hand, rather than always impulsively buying more groceries.  I usually end up accumulating a hefty surplus of oats and use them to make soaked overnight oatmeal, which I love, but also grew tired of pretty quickly.  So, I came up with the recipe to cure my oat boredom, and it worked.  Slightly sweet and almost pie like, this bake makes for an excellent and indulgent breakfast.

Ingredients:
4 or 5 apples (I used Gala.  Crispier varieties generally work better)
4 cups of rolled oats
1/2 cup of oil or melted margarine
1/2 cup of maple syrup
1 cup of peanut butter
1/4 cup of cocoa powder
1 tbsp of cinnamon
1/4 cup of coconut flakes
Plant based yogurt (my favourite right now is Riviera’s coconut-based yogurt)

Directions:
1. Pre-heat oven to 350 degrees.
2.  Dice the apples into small chunks
3.  In a large mixing bowl, add all the ingredients together and mix until consistent with no loose oatmeal flakes.
4. Lay the mixture out in a 9 x 13 pan.
5.  Bake for 30 minutes.
6.  Serve with coconut yogurt