Samoa Baked Oatmeal

• 2 Tbsp. coconut oil, melted (butter)
• 1/2 c. applesauce or yogurt
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 2 eggs
• 1/2 c. flour (I used oat)
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats
• 1/2 c. toasted coconut flakes, unsweetened
• 1/4 c. mini chocolate chips

Caramel Sauce

• 1/4 c. brown sugar
• 1 1/2 Tbsp. butter or plant butter
• 1 Tbsp. cream (can use dairy free)

Topping

• 1/3 c. chocolate chips, melted
• 1/4 c. toasted coconut flakes, unsweetened

1. CARAMEL SAUCE: You can use your favorite jar or prepare your own. In a small saucepan, melt the brown sugar and butter over low heat. Remove from the heat and stir in the cream. Allow to cool. Next, pour into a container, cover, and refrigerate.
2. TOASTED COCONUT: In a small skillet, toast 3/4 cup of unsweetened coconut over low-medium heat for 4-5 minutes. Watch carefully and stir often, until golden brown.
3. Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, maple syrup, vanilla, eggs, flour, baking powder, and salt. Carefully whisk in the milk. Then, stir in the oats, 1/2 cup of toasted coconut, and mini chocolate chips. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups. Bake for 30-35 minutes. Allow to cool for a few minutes.
4. Melt the chocolate chips in a microwave-safe bowl, stirring after 20 second increments. Spoon caramel sauce over each oatmeal cup. Then, pipe or drizzle the melted chocolate over the caramel. Next, sprinkle with remaining toasted coconut flakes.
5. Store leftovers in the fridge.