Toasted Oats with Yogurt & Fresh Applesauce
1.5 c old fashioned oats
1 t cinnamon
2 T shredded coconut
2 T walnuts, chopped
2 c plain yogurt

2 apples, core removed
1 t cinnamon
1/4 c water or apple juice

To make the applesauce, dice the apples (I leave the skin on) and place in a small pot with cinnamon and water or apple juice. Simmer over med-high heat with the lid on for about 10 minutes or until the apples become soft and the consistency seems right. Turn off heat and set aside.

Preheat oven to 350F. Dump oats into a cast iron or other large oven-proof skillet. Bake for 10 minutes, checking in at the half-way point to flip around the oats. Remove from oven and sprinkle with cinnamon and walnuts, returning the skillet to the oven for another 5 minutes. Add in the coconut and put the whole shebang back in for 1 minute - coconut browns quickly so don't dilly dally. You want golden, not burnt. Remove from oven. Add yogurt to 2 large bowls, divide oat mixture evenly between the two and top with warm applesauce. You may have leftover applesauce which is okay. Snack on it in the evening, or eat it for breakfast the next day.

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