DRUNKEN APE OATMEAL WITH NUTTY TOPPING
Brandy-soaked apricots in a sweet oatmeal topped with a nut crumble
For the Oatmeal:
1-1/2c dried apricots
coconut oil or butter, for greasing
3c old fashioned rolled oats
scant 1/2c brown sugar
2tsp dried ginger
1tsp baking powder
2c almond milk (or regular)
2 eggs, beaten
For the Nutty Topping:
1/4c sliced almonds
1/4c roasted, salted pepitas
2tbsp roasted, salted sunflower seeds
2tbsp brown sugar
1tbsp flour (regular or gluten-free)
2tbsp coconut oil, melted
Roughly chop the dried apricots and soak in the brandy overnight.
Preheat oven to 325 degrees. Grease four large ramekins or an 8x8" baking dish with coconut oil or butter. In a small bowl, toss together almonds through flour for the nutty topping. With your fingers work the coconut oil into dry ingredients. Set aside.
In a large bowl, combine oats through salt. In a small separate bowl, whisk together almond milk and eggs, then combined into dry ingredients. Fold in drunken apricots with any leftover brandy. Evenly divide oatmeal mixture into ramekins or smooth into large baking dish. Sprinkle evenly with nutty topping.
Bake 35 minutes then broil 2 minutes to get the topping nice and crispy. Let set 10 minutes before diving in.