Prep the apples: Wash and dry your apples well. Slice them into 1/4-inch rounds horizontally through the core. Use a small round cutter or the tip of a paring knife to remove the core from each slice, creating “apple bagels.” Toss the slices in a bowl with lemon juice to prevent browning.

Season the oat butter: In a small bowl, stir the oat butter with cinnamon, a pinch of sea salt, and maple syrup or honey if you like it sweeter. Taste and adjust. It should be spreadable but not runny.

Pat apples dry: Lightly pat the apple slices dry with a paper towel so the spread adheres well.

Assemble the sandwiches: Lay out half the slices. Spread each with a generous layer of the seasoned oat butter, going close to the edges.

Add toppings: Sprinkle on your chosen add-ins—think chocolate chips for a treat, seeds for crunch, or dried fruit for chewy sweetness. Press gently so they stick.

Top and press: Place a second apple slice on each base to form sandwiches. Press lightly so everything stays put.

Finish and serve: Dust with an extra pinch of cinnamon if you’d like. Eat right away for maximum crispness.

Optional chill: If you prefer them slightly firmer, refrigerate for 10–15 minutes to set the oat butter.