Apple Oatcake Bars

Apple Oatcake Breakfast Bars with Cheat's Salted Caramel Drizzle

Oatcake Layer
2 cups regular rolled oats
1/4 cup unrefined sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup vegan butter or coconut oil
2 tablespoons honey or maple syrup
1/4 cup non-dairy milk, warmed
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Apple Layer
5 hidden rose apples (or 2-3 larger apples)
1/4 cup unrefined sugar
1/2 teaspoon ground cinnamon

Cheat's Salted Caramel
1/4 cup brown rice syrup
2 tablespoons smooth nut or seed butter, such as peanut butter
2 tablespoons maple syrup
1/4 teaspoon sea salt

Preheat oven to 350˚F. Line a 9"x13" sheet pan with parchment paper.
Process oats into flour in a food processor. Add the rest of oatcake ingredients and process until combined into a stiff sticky dough. Press dough into 1 even layer into parchment lined pan. 
Slice apples into thin rounds, removing seeds from center. Toss apples slices with sugar and cinnamon. Layer apple in an overlapping pattern over dough. 
Bake at 350˚F for about 40 minutes until apple are softened and oatcake layer is cooked though. A toothpick inserted into center should come out clean. Allow to cool to room temperature and cut into bars. 
To make caramel sauce stir together all of the ingredients to combine. Pipe caramel onto bars using a pastry bag or a plastic bag with a sniped off corner.  
Bars will keep covered without caramel at room temperature for several days or with caramel, refrigerated for up to 1 week.

Recipe, styling and photography by chef Kaity Farrell of Fare Isle.