Apple Cinnamon Muesli Breakfast Bake

For the muesli cake:
Preheat the oven to 350ºF. Prepare a lightly oiled (or parchment-lined) 9×13 casserole or baking dish.

In a large mixing bowl, combine the dry ingredients (rolled oats, muesli, shredded coconut, chopped apple, sugar, cinnamon, salt, and baking powder). Mix well to combine.

In a separate mixing bowl, whisk together the eggs, almond milk, melted butter, lemon juice and vanilla extract.

Pour the wet mixture over the dry oat mixture and stir to combine. Pour the muesli mixture into the prepared baking dish. Spread the mixture around so that the apples aren’t poking up too far and the mixture is evenly distributed.

Bake in the oven for 40 to 50 minutes or until the top is golden brown and all of the liquid appears to be absorbed.

Allow the breakfast bake to cool 15 minutes before slicing large portions and serving with coconut cream on top!

For the coconut cream sauce:
Add coconut milk and sugar to a small saucepan and bring it to a full boil. Reduce heat to medium and allow the coconut mixture to continue boiling. The mixture will get frothy and grow. Stir consistently and if the mixture ever appears as though it is going to boil over, simply remove it from the heat and stir it until it settles down, then put it back on the heat. Continue this until the coconut milk begins to thicken and turns a slightly darker shade. This process should take about 20 to 25 minutes total.

Remove from heat and allow it to cool slightly. The longer it cools, the thicker the mixture will get.

Serve the sauce on large hunks of Muesli Breakfast Bake!