Sift the baking soda, salt, cinnamon and flour together. Add the oats into the mixture.
Add dehydrated apples, shredded apples and vanilla extract together in another bowl and toss.
Whisk the oil, sugar and eggs together until well mixed.
Fold dry ingredients into the egg mixture. Followed by adding the apple mixture to the dry and egg (combined) mixture.
Spread batter onto a sheet tray evenly.
Bake at 350°F until done. Let cool completely before cutting into desired portions.
Gouda White Chocolate Mousse
Whip heavy cream until a medium or stiff peak, hold chilled.
Bloom gelatin sheets in ice water for about 10 minutes.
Mix the egg yolks and sugar in a bowl and heat over a water bath to 145°F while whisking.
Transfer heated sugar and yolk mixture to a mixer. Mix on high until cool and thick.
In the meantime, melt white chocolate couverture and squeeze the water out of the gelatin sheets. Heat the gelatin with the milk until the gelatin melts. Mix together with the white chocolate couverture and keep warm.
Once yolk mixture is cool and thick, fold the yolks into the white chocolate couverture mixture until well mixed. Fold the whipped cream into the mixture next until it comes together. Add both cheeses last to the mixture.
Pipe into molds and freeze to un-mold.
Milk Chocolate Couverture Streusel Crumble
Melt the milk chocolate couverture and keep warm.
Mix all remaining ingredients together. Mix until it becomes a mealy pie crust.
Add melted milk chocolate couverture and mix until well combined.
Spread evenly on baking sheet with parchment paper and bake at 325°F. Stir every 10 minutes until it has dried out.