A warm, cozy, apple-cinnamon breakfast that tastes like dessert but fuels your morning.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 squares
Dietary Badges: Dairy-Free, High-Fiber, Meal-Prep Friendly
Ingredients (with measurements)
- 2 cups rolled oats
- 2 cups unsweetened almond milk
- 2 large apples, peeled and diced
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional drizzle: 1/3 cup powdered sugar + 1–2 teaspoons almond milk
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a large bowl, combine rolled oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Fold in the diced apples and pecans.
- Spread the mixture into the prepared baking dish, smoothing the top.
- Bake for 30–35 minutes or until the center is set and the top is lightly golden.
- Cool for at least 10 minutes, then drizzle with optional icing if desired.
- Slice into squares and serve warm.
Additional Notes
- Use sweet apples such as Gala, Fuji, or Honeycrisp for best flavor.
- For a softer texture, use quick oats; for a heartier, chewier bake, stick to rolled oats.
- The bake is naturally dairy-free when using almond milk.
Introduction
This oatmeal apple breakfast bake is one of those dishes born from wanting something wholesome but cozy on a cool morning. It has the tenderness of baked oatmeal, the warmth of cinnamon apples, and the subtle crunch of pecans. Perfect for meal prep or a relaxed weekend breakfast, it’s the kind of dish that makes your kitchen smell incredible before you even take the first bite.
Step-by-Step Cooking Guide
Mixing the Dry Ingredients
Combine oats, baking powder, cinnamon, and salt.
Tip: Mix thoroughly so the cinnamon distributes evenly throughout the bake.
Preparing the Wet Mixture
Whisk almond milk, eggs, maple syrup, and vanilla until smooth.
Tip: For richer flavor, warm the almond milk slightly before mixing.
Combining and Adding Apples
Fold in the apples and pecans gently.
Tip: Dice apples small for even baking.
Baking the Oatmeal
Spread into an 8×8 pan and bake until the top is golden and the center is firm.
Tip: If the middle seems slightly soft, let it cool longer—it sets as it cools.
Ingredient Details and Substitutions
Rolled Oats
Provide structure and chew.
Substitutes: quick oats (softer texture), gluten-free oats (for gluten-free option).
Almond Milk
Keeps it dairy-free and light.
Substitutes: regular milk, oat milk, soy milk.
Apples
Fresh apples add sweetness and moisture.
Substitutes: pears, peaches, or frozen apple slices.
Pecans
Add nutty crunch.
Substitutes: walnuts, almonds, sunflower seeds (nut-free).
Maple Syrup
Natural sweetness with depth.
Substitutes: honey or brown sugar dissolved into the milk mixture.
Equipment Alternatives
- No 8×8 pan? Use a 9×5 loaf pan and increase bake time by 5–8 minutes.
- No whisk? A fork works fine.
Recipe Variations & Serving Suggestions
Flavor Variations
- Add 1/2 teaspoon nutmeg for deeper spice.
- Add 1/2 cup raisins or dried cranberries.
- Add 1/4 cup shredded coconut for texture.
Dietary Variations
- Vegan: Replace eggs with 2 flax eggs.
- Low-sugar: Reduce maple syrup to 2 tablespoons and add extra apple.
Serving Ideas
- Serve warm with yogurt on top.
- Add a drizzle of almond butter for extra protein.
- Serve with a cup of hot tea or black coffee.
Pairing Suggestions
- Great with chai or cinnamon-spiced coffee.
- For weekend brunch, pair with scrambled eggs or turkey sausage.
Storage and Make-Ahead Information
Storage
- Refrigerate in an airtight container for up to 5 days.
Freezing
- Freeze slices individually for up to 3 months.
- Thaw overnight or microwave directly from frozen.
Reheating
- Microwave 20–30 seconds per slice.
- Reheat in a 325°F oven for 10 minutes to crisp the edges.
Make-Ahead
- Mix all ingredients the night before and refrigerate.
- Bake in the morning for fresh, warm oatmeal.
Shelf-Life Notes
Texture softens slightly after day 3 but remains moist and flavorful.
Nutrition Facts (Per Serving)
- Calories: ~220
- Carbohydrates: 32 g
- Protein: 6 g
- Fat: 8 g
- Fiber: 4 g
Allergens: Contains eggs and tree nuts (pecans).
Frequently Asked Questions
Q: Can I make this without nuts?
A: Yes, simply omit pecans or replace with seeds.
Q: Can I use steel-cut oats?
A: Not in this recipe; they do not soften enough during baking.
Q: Can I double the recipe?
A: Yes, bake in a 9×13 pan and add 5–10 minutes to the cook time.
Q: Can I prepare the apples ahead?
A: Yes, toss in lemon juice to prevent browning.
Optional Story
This recipe started as a quick attempt to use up a surplus of apples during autumn. After several tests adjusting sweetness and texture, the final version turned into a warm, comforting breakfast that my family now requests almost weekly. It has all the flavors of apple pie but with the heartiness of baked oatmeal.
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