It's apple picking season, but more importantly–apple baking season! 🍎🍏  Embracing all the fall vibes and sharing 10 fall recipes inspired by apple season. 

Hot Apple Pie Oats

Makes 1 serving 
330 calories / 11F / 34C / 26P 

1/3 cup old-fashioned rolled oats 
1/2 cup water 
1/4 cup liquid egg whites 
60g apples 
1 tsp. unsalted, grass-fed butter 
Dash ground cinnamon 
Dash ground nutmeg 
1/2 serving CSE Simply Vanilla Protein Powder 
Toppings: 
2 Tbs. nonfat, plain Greek yogurt 
1 serving vanilla stevia drops 

1. Stir raw oats, water, egg whites and chopped apples together in a bowl. Mix well and microwave for 90 seconds. Stir in nut butter, butter, cinnamon and nutmeg. Stir in protein powder last. 

2. Stir Greek yogurt and stevia together in a bowl. Top oatmeal with yogurt and enjoy warm. 

Caramel Apple Dip

Makes 1 serving 
235 calories / 7.5F / 26C / 16P 

3 Tbs. CSE Powdered Peanut Butter 
2 Tbs. CSE Simply Vanilla or Caramel Toffee Protein Powder 
3 Tbs. water
1 tsp. raw honey 
1/2 Tbs. CSE Sweet Classic Peanut Butter, Salted Caramel Butter, or natural peanut or almond butter 
Dash ground cinnamon 
1 tsp. mini chocolate chips 
70g apples 

1. Stir in powdered peanut butter, protein powder and water together in a small bowl. Add the honey, nut butter, and cinnamon. Stir until well combined. 

2. Top with mini chocolate chips and use as a dip for your apple slices. 

Apple Butter Crepes (Plant-Based)

Makes 4 servings
350 calories / 12F / 44C / 17P / per serving

4 large eggs
6 egg whites (¾ cup liquid egg whites)
120g bananas
1 cup (105g) Birch Benders Classic Recipe Pancake Mix
¾ cup unsweetened vanilla almond milk
1 tsp. cinnamon
1 tsp. Stevia in the Raw
Filling:
150g apples
1 tsp. cinnamon
4 Tbs. (55g) CSE Cinnamon Bun, Salted Caramel Butter, or
natural almond butter
2 Tbs. pure maple syrup

1. Heat a large frying pan over medium heat.

2. Add all the crepe ingredients to a blender and blend until smooth.

3. Spray the pan with cooking spray and pour ½ cup of the mixture into the pan. Swirl the pan around to make a thin crepe. Once the edges begin to brown and pull away from the pan, flip carefully and cook 30 seconds on the other side. Repeat with the remaining batter.

4. Chop the apples. In a separate saucepan, add the apples, nut butter, pure maple syrup and cinnamon over low-medium heat. Sauté until the apples are tender and the nut butter is melted down. Remove from heat and divide into four equal portions.

5. Fold the crepes into fourths and spoon the warm apple mixture over the top. Enjoy!

Apple Cinnamon Parfait

Makes 1 serving 
240 calories / 7F / 25C / 18P 

1. Mix yogurt and stevia drops together in a bowl. 

2. Add chopped apples. 

3. Top with sliced almonds or chopped pecans and cinnamon. 

*4. Try heating the apples in a saucepan with cinnamon first, and then serve warm over the yogurt. 

Apple Cinnamon Protein Hotcakes (Plant-Based)

Makes 4 servings
350 calories / 11F / 45C / 17P / per serving

190g Birch Benders Plant Protein Pancake Mix
1 tsp. cinnamon
½ tsp. nutmeg
¾ cup water
2 large eggs
4 egg whites (½ cup liquid egg whites)
40g mashed banana
2 tsp. vanilla extract
1 cup grated apples
½ cup chopped pecans
Topping per serving:
2 Tbs. spray coconut whipped cream
1 tsp. pure maple syrup

1. Preheat the skillet or griddle to medium heat.

2. Mix the pancake mix, cinnamon, and nutmeg together in a bowl; set aside.

3. In a separate bowl, whisk the water, eggs, banana and vanilla together. Add the dry ingredients and mix until just combined.

4. Grate the apples. Squeeze out as much moisture as you can out of the grated apples, then fold them into the pancake batter. Stir in the pecans.

5. Spray the griddle with cooking spray. Using a ¼ cup measuring cup, pour the batter onto the griddle. Once bubbles form on the top, flip and cook on the other side until golden brown. Weigh all the pancakes and divide the weight by four to get the amount needed to fill one serving.

6. Top each serving of pancakes with whipped cream and maple syrup.

Speckled Cinnamon Apple Dip

Makes 1 serving 
240 calories / 8F / 24.5C / 18P 

100g green apples 
3 Tbs. nonfat, plain Greek yogurt 
3 Tbs. CSE Simply Vanilla or Snickerdoodle Protein Powder 
1 Tbs. CSE Cinnamon Bun Butter or almond butter 
1 Tbs. water 
1/2 tsp. ground cinnamon 

1. Add the yogurt, protein powder, nut butter, water, and cinnamon to a small bowl; mix until smooth. 

2. Slice apples and dip! 

Apple Crumble Muffins

Makes 14 muffins 
145 calories / 3.5F / 23C / 6P / per muffin

Crumb Topping:
¼ cup Kodiak Cakes Plant-Based Mix
¼ cup coconut sugar
½ tsp. cinnamon
Pinch sea salt
2 Tbs. coconut oil
Muffins:
½ cup unsweetened almond milk
½ tsp. white wine vinegar
½ cup unsweetened applesauce
½ cup coconut sugar
2 large eggs
½ Tbs. vanilla extract
2 cups Kodiak Cakes Plant-Based Mix
1 serving CSE Vegan Vanilla Protein Powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. sea salt
75g apples

1. Preheat the oven to 375 degrees. Make the crumb topping first by mixing the Kodiak Cakes Mix, coconut sugar, cinnamon, and sea salt together in a bowl. Melt the coconut oil. Stir the melted coconut oil into the dry ingredients and set aside.

2. In a small bowl, combine the almond milk and vinegar. Set aside. Beat the applesauce, coconut sugar, and almond milk mixture in a large bowl. Add the eggs and vanilla. Mix until well combined.

3. In a separate bowl, combine the Kodiak Cakes Mix, protein powder, baking powder, baking soda, cinnamon and sea salt. Mix until well combined. Add the dry ingredients to the wet ingredients and mix until just combined. Peel and grate the apples, then fold into the mixture.

4. Add muffin liners to a muffin tin and spray the liners with cooking spray. Add ¼ cup of the batter to each muffin cup. Sprinkle a half tablespoon of the crumb mixture over each muffin. Bake in the oven for 14-15 minutes. Enjoy one muffin per serving.

Caramel Apple Bars

Makes 18 bars 
270 calories / 14F / 33C / 6P / per bar 

1/2 cup + 2 Tbs. unsalted, grass-fed butter 
2 Tbs. flaxseed meal 
3/4 cup coconut sugar 
1 egg 
1 tsp. vanilla extract 
1 3/4 cups CSE Buttermilk, Gluten-Free Buttermilk, or Vanilla Pancake & Waffle Mix
1 cup old-fashioned rolled oats 
1/2 tsp. sea salt 
1/2 tsp. baking soad 
Filling:
2 Tbs. unsalted, grass-fed butter 
4 cups apples 
1/2 cup CSE Salted Caramel Butter or almond butter 
1/2 cup raw honey
1/2 cup caramel flavored chips 

1. Preheat oven to 400 degrees. 

2. To make the crust: beat the butter, flaxseed meal, coconut sugar, egg and vanilla together in a large bowl. Add the CSE Pancake & Waffle Mix, rolled oats, sea salt and baking soda; mix well. Split the crumble mixture in half. 

3. Press one half of the crumble into the bottom of a greased 9x13 baking pan; set aside. 

4. To make the filling: in a saucepan, melt the butter over low heat. Stir the chopped apples into the melted butter and sauté for 1-2 minutes. Add in the almond butter and honey. Mix until completely melted and the apples are well coated. Pour the apple mixture evenly over the crust. Sprinkle the caramel chips over the apples and then top with the remaining crumble mixture. 

5. Bake for 15-20 minutes or until the top is lightly browned. Let cool, then cut into bars. Enjoy as is or top with whipped cream or ice cream. 

*Store extras in the fridge.  

Apple Pie Shake

Makes 1 serving
250 calories / 7.5F / 30C / 13P

1 cup unsweetened almond milk
½ (16g) serving CSE Vegan Vanilla Protein Powder
100g apples
8g CSE Cinnamon Bun Butter or natural almond butter
2 Tbs. old-fashioned rolled oats
½ tsp. apple pie spice
8-10 (120g) ice cubes
Topping:
2 Tbs. coconut spray whipped cream

1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup and top with whipped cream.

Air Fried Apple Crisp

Makes 2 servings
245 calories / 9F / 35C / 11P / per serving 

150g apples, peeled and chopped
½ tsp. cinnamon
Splash of lemon juice
½ Tbs. coconut sugar
Topping:
¼ cup old-fashioned rolled oats
1 Tbs. almond flour
½ serving CSE Pumpkin Pie or Snickerdoodle Protein Powder 
1 Tbs. CSE Cinnamon Bun Butter
½ Tbs. grass-fed butter, softened
Pinch of sea salt
⅔ cup Vanilla Bean Halo Top Ice Cream

1. Heat the air fryer to 350 degrees.

2. Peel and chop the apples. Add them to a small bowl with the cinnamon, lemon juice and sugar. Mix until the apples are coated. Split the apples evenly into two oven-safe dishes. Bake in the air fryer for 5 minutes.

3. In a separate bowl, add the oats, almond flour, protein powder and sea salt. Mix well. Add in the nut butter and grass-fed butter. Smash into the dry mixture with a fork until it begins to form small balls.

4. Remove the apples from the air fryer and evenly distribute the topping to each dish. Return to the air fryer for another 5 minutes.

5. Top each serving with ⅓ cup of ice cream. Enjoy!