Salted Caramel Apple Pie Oatmeal

Peel the apples, remove the core, and dice into thick cubes.
Heat the butter in a non-stick pan over medium heat. Once melted, add the diced apples and sauté for 5-7 minutes, or until the apples are tender and slightly golden brown. In the meantime, prepare the oatmeal.
Next, add the coconut sugar, maple syrup, and salt, and stir to coat the apples with the sugar. Cook for another 2 minutes, or until the coconut sugar has melted and the maple syrup has slightly reduced.
Deglaze the skillet with the 3 tbsp of water and stir in the vanilla extract. Cook for another 15-30 seconds, or until the syrup has thickened a little bit. If apples have absorbed all of the syrup, add an extra 2 tablespoons of water.
Remove from heat and cover to keep warm.

In a medium saucepan, combine the rolled oats, apple sauce, almond milk, cinnamon, and salt.
Bring to a boil, then reduce the heat to low, and let simmer uncovered for 5-7 minutes. Stir regularly to make sure oats don't stick to the bottom of the pan.
Divide between 3 serving bowls and top with the warm caramelized apples! Feel free to add a pinch of extra cinnamon and toasted slivered almonds as well.
This oatmeal is best served immediately but will keep for up to 2 days in the refrigerator. It can be enjoyed as a cold breakfast, or reheated on the stove (you may have to add a little bit more almond milk).