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by Cheryl Najafi on Nov 21, 2015 12 comments »
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Give breakfast a lift with our delicious oatmeal breakfast apple bake recipe. Serve it warm or at room temperature, it’s wonderfully sweet and moderately tart—perfect for the holidays, special occasions or ‘just because.’
We used Granny Smith apples for their crisp, acidic and sharp taste. And we don’t mind that they have a nice shelf life, either! With a little lemon juice to prevent the apples from turning brown, their tart flavor is complemented with vanilla, cinnamon, and pecans for texture. Yummy!
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Our oatmeal apple breakfast bake wouldn’t be complete without the super simple and tasty frosting drizzled on top. All you need is a little milk and voila, breakfast is served!
Oatmeal Apple Breakfast Bake Recipe
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Skip hot oatmeal and have oatmeal cake instead—you don’t want to miss this oatmeal apple breakfast bake! It's perfect for the holidays or just because.
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Ingredients
Yield: 6 -8 servings
4.23 from 143 ratings
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- 1 Tbsp lemon juice
- 4 cups Granny Smith apples, peeled and cut into ¼" cubes (about 6–8 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
Place rack in the center of the oven and preheat to 375 degrees. Coat a 9" x 13" baking dish with cooking spray then set aside. In a medium-sized mixing bowl, toss the diced apples with lemon juice to prevent browning then set aside.
Place oats in a food processor or blender then pulse until mixture becomes the consistency of coarse cornmeal. Sift flour, baking soda and cinnamon into a small bowl then add the oat flour. Stir to combine then set aside.
In a large mixing bowl or the bowl of a stand mixer, cream butter and sugar together for approximately 4 minutes, until light and fluffy. Scrape down the sides of the bowl then add vanilla and salt. Begin beating and add the eggs one at a time, combining the first egg completely before adding the next.
Add half of the dry ingredients, stir to combine then add apple juice. Mix completely before stirring in remaining dry ingredients. Once batter is completely combined, fold in diced apples and ½ cup of chopped pecans. When the apples and pecans are thoroughly mixed into the batter, transfer mixture to baking dish.
Top with the remaining ¼ cup of pecans, bake 25–30 minutes then remove from the oven and let cool completely. While the cake cools, stir together the powdered sugar and milk for the glaze. Drizzle over the top of cooled cake, slice and serve.
Notes
Omit the pecans if you’re not a fan, or try using walnuts instead!
Author: Cheryl Najafi
Course: Breakfast
Calories: 561kcal, Carbohydrates: 75g, Protein: 7g, Fat: 28g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Cholesterol: 111mg, Sodium: 639mg, Potassium: 301mg, Fiber: 6g, Sugar: 49g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
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originally published on Nov 21, 2015 (last updated Jan 1, 2024)
12 comments Leave a comment »
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12 comments on “Oatmeal Apple Breakfast Bake”
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Ginny —
I made this gluten-free, and it was delicious! For anyone asking about making it the night before, I did steps 1-3 the night before and just refrigerated the wet mixture. The next morning, I put the wet ingredients back on the mixer to soften up again, and then completed the rest of the steps before baking. It turned out perfectly!
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Suzanne Kanninen —
I haven’t baked this yet but I’m betting its yummy as is. I’m diabetic, I think I am going to try this with monk fruit as my sugar and no juice, just water. I think it will work. What do you think?
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abbey —
Yum! This was just for our Small family so I halved the recipe. I also used gluten free flour and dairy free butter with success! For the glaze I used apple cider instead of milk. Perfect for our snow day!
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Sandra Spagnuolo —
I was skeptic at first, but wow, I really loved it, I didn’t blend the oatmeal and I used 1/4 C water instead of apple juice and all was good
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Jane Blue —
I need to know if this recipe could be made the night before and baked in the following morning. I take it to church early, before choir practice.
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LeoJr —
Simply amazing. Exactly what I was searching for. It is autumn and rather than have all the deer eat overly well, I harvested apples from our wild unknown species tree. Only change to ingredients or instructions is some added cardamom, baked 35 minutes and it was just perfect. Even got her smile of approval.
Fluffy, delightful and totally satisfying. I was imagining my breakfast would somehow be lacking with just this and some coffee – sorry I did’t do milk this time around – but this was the best breakfast of the month! Thank you so much.
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Sandra Stark —
Can you make this the night before and bake the next morning?
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JK —
This was good the first day but after that just wasn’t appetizing. Ended up tossing it. Sorry!
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Lindsay Viker —
Hey Amy, freezing it is a great idea. I haven’t ever tried that, but my only concern is that the apples would turn out mushy when it thaws. So, I think if you only halfway un-thaw it before baking, you should be good to go. If you try it, please let us know how it turns out!
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Amy —
Could I baked it and freeze it a couple of days ahead of time?
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Lindsay Viker —
Hey Gina, I actually have not. My only concern would be the apples being too mushy sitting in the batter all night long. If you try it, let us know how it turns out.
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Gina —
Have you ever tried to put it together the night before and bake in the morning?
