Apple Brandy Sauce on Baked Oatmeal

Preheat the oven to 375°F (190°C) and grease an 8x8 inch baking dish with a small amount of butter.

In a medium bowl, combine 2 cups rolled oats, 1/2 cup chopped walnuts, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp sea salt.

In a separate bowl, whisk together 2 cups milk, 1 egg, 1/3 cup maple syrup, 2 tbsp melted butter, and 1 tsp vanilla extract until emulsified.

Arrange the dry oat mixture evenly in the prepared baking dish. Pour the wet mixture over the oats, gently shaking the dish to ensure the liquid is distributed. Bake for 35-40 minutes until the top is golden and the center is set.

While the oatmeal bakes, prepare the sauce. In a skillet over medium heat, melt 3 tbsp butter. Add 2 cups diced apples, 1/3 cup brown sugar, and remaining 1/2 tsp cinnamon. Cook for 6-8 minutes until apples are softened but not mushy.

Carefully deglaze the pan with 1/4 cup apple brandy and 1/4 cup apple cider. Simmer for 3-4 minutes until the sauce slightly thickens and the alcohol pungency cooks off.

Slice the warm baked oatmeal into squares and serve immediately topped with a generous spoonful of the apple brandy sauce.