Autumn apple oat crumble cake with cinnamon.

4, approximately
1 cup per serving
Cook Time: 6 minutes
Preparation Time: 5 minutes
Passive Time: 5 minutes


Autumn apple oat crumble cake with cinnamon.

2 cups apples, peeled and chopped
2 cups of coconut milk
1 tablespoon coconut oil, melted
1 cup rolled oats
¼ cup brown sugar
¼ cup unsweetened shredded coconut
2 teaspoons five-spice powder
¼ teaspoon salt
½ cup pistachios, chopped


Autumn apple oat crumble cake with cinnamon.

Place the steamer rack in the bottom of the Instant
Pot and add about ¼ cup of water.
In a bowl that can withstand high heat, combine the apples, coconut milk, coconut oil, rolled oats, brown sugar, unsweetened shredded coconut, five-spice powder, and salt.
Place the bowl on the rack in the cooker.
Seal the cooker and select the pressure cook option. Cook on high for 6 minutes.
Using the quick release option, release the steam from the cooker. Let the oats sit for 5 minutes before spooning into individual serving dishes.
Garnish with chopped pistachios before serving.


Autumn apple oat crumble cake with cinnamon.

Calories 274.8, Total Fat 13.2 g, Saturated Fat 5.1 g, Cholesterol 0.0 mg, Total Carbohydrates 40.5 g, Sugars 20.5 g, Dietary Fiber 6.1 g, Sodium 295.7 mg, Potassium 282.5 mg, Protein 6.1 g


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