Ingredients:

  • 1.5 cups rolled oats
  • 0.25 cup melted coconut oil
  • 3 tbsp maple syrup
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 3 cups peeled and diced Granny Smith apples
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 0.25 cup water
  • 8 oz light cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled

Instructions:

  1. Combine the rolled oats, melted coconut oil, maple syrup, cinnamon, and salt in a bowl. Stir until the oats are thoroughly coated and the mixture feels tacky.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring the edges are tightly packed. Place in the freezer for 10 minutes to set.
  3. Place the diced apples, lemon juice, maple syrup, cinnamon, and water into a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the apples are translucent and the liquid has reduced to a thick glaze. Remove from heat and let cool completely.
  4. In a large bowl, beat the softened light cream cheese, Greek yogurt, honey, and vanilla extract until smooth and airy.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain and the filling is light and voluminous.
  7. Spread the cooled apple reduction in an even layer over the chilled oatmeal crust.
  8. Carefully spoon the vanilla cream mixture over the apples, smoothing the top, and chill in the refrigerator for 8 hours before serving.