1 ½ cups gluten free rolled oats
1 medium sized apple (peeled, cored, and chopped into 2” pieces)
¾ cup sweetened coconut flakes
¾ cup organic brown sugar
¼ cup rice milk
½ teaspoon vanilla extract
2 teaspoons honey (optional)
4 tablespoons earth balance
Pre-heat the oven to 300 degrees F.
Spread coconut flakes on cookie sheet, toast for 2 -3 minutes. Set aside.
Bring (3) to (4) cups of water to a boil in a medium sauce pan.
Meanwhile, in a small skillet on medium heat, melt (2tblsp.) earth balance, add chopped apple and ½ cups of water.
Sautee apples on medium heat until tender, add brown sugar, vanilla, honey. Bring heat down to low as sugar reduces and thickens.
Add oats to boiling water, bringing heat down to low. As oatmeal absorbs water, reduce heat add remaining (2tblsp.) earth balance. Cover until ready. Serve oatmeal, add rice milk, top with toasted coconut, fried apple mixture, and a dash of brown sugar.