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Oatmeal Apple Breakfast Bake Recipe

Oatmeal Apple Breakfast Bake Recipe

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This warm and cozy Oatmeal Apple Breakfast Bake is the perfect cross between cake and oatmeal. Packed with fresh apples, cinnamon, and a soft oat flour base, it’s ideal for holidays or slow weekend mornings. Topped with pecans and finished with a sweet glaze.

Ingredients

Scale
  • 1 Tbsp lemon juice
  • 4 cups Granny Smith apples, peeled and diced (about 68 apples)
  • 1/2 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup apple juice or water
  • 3/4 cup pecans, finely chopped and divided
  • Glaze:
  • 3/4 cup powdered sugar
  • 1 Tbsp milk

Instructions

1. Preheat oven to 375°F and place rack in center. Grease a 9″ x 13″ baking dish with cooking spray.

2. Toss diced apples with lemon juice in a medium bowl and set aside.

3. Pulse oats in a blender or food processor to create coarse oat flour.

4. In a bowl, sift flour, baking soda, and cinnamon, then stir in oat flour. Set aside.

5. In a large bowl, cream butter and sugar until light and fluffy (about 4 minutes). Scrape sides and mix in vanilla and salt.

6. Add eggs one at a time, mixing fully between each.

7. Add half the dry ingredients and mix. Add apple juice or water, stir to combine, then mix in remaining dry ingredients.

8. Fold in apples and ½ cup chopped pecans. Pour batter into prepared baking dish and smooth the top.

9. Sprinkle remaining ¼ cup pecans on top. Bake for 25–30 minutes or until golden and a toothpick comes out clean.

10. Let cake cool completely in the pan.

11. Mix powdered sugar and milk to make glaze. Drizzle over cooled cake, slice, and serve.

Notes

• You can replace pecans with walnuts or omit nuts entirely.

• Use apple cider instead of juice for extra flavor.

• Store leftovers in an airtight container at room temp for up to 2 days or refrigerate for up to 4.

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