This simple cinnamon sugar apple cake is light and fluffy, loaded with fresh apples, and topped with a crunchy cinnamon sugar layer!
2 1/2 cups rolled oats, divided
1/2 cup birch xylitol
1 teaspoon cinnamon
1/2 teaspoon sea salt
5 small apples, cored, divided (no need to peel)
1 cup unsweetened rice milk
1 teaspoon vanilla
Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment.
Place half of the oats in a food processor, and process until finely ground. Transfer to a large mixing bowl and stir in the remaining oats, xylitol, cinnamon, and sea salt.
Place 3 of the cored apples in the food processor, and process until smooth. Finely chop the remaining 2 apples. Add the apple puree and chopped apples to the mixing bowl, along with the rice milk and vanilla. Stir well.
Spread the mixture in the lined pan and bake 55 minutes, or until the center springs back when lightly touched. Let cool and cut into 10 bars. Enjoy immediately, or freeze in ziplock bags (2 bars per bag) for quick single-serving breakfasts.