Oatmeal Apple Breakfast Bake Recipe

Why You’ll Love This Recipe

I love this oatmeal apple breakfast bake because it combines the best of both worlds: the hearty, wholesome feel of oatmeal with the indulgent, comforting qualities of a cake. The tartness of the Granny Smith apples pairs beautifully with the sweetness of the sugar, and the warmth from the cinnamon really brings everything together. Topped with a glaze and a few pecans, this bake is not only delicious but also visually appealing. It’s the perfect dish for special occasions like holidays or a lazy weekend brunch. Plus, it’s incredibly easy to prepare!

Ingredients

1 Tbsp lemon juice

4 cups Granny Smith apples, peeled and cut into ¼” cubes (about 6–8 apples)

½ cup old-fashioned oats

1 cup all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

½ cup unsalted butter

½ cup granulated sugar

½ tsp pure vanilla extract

½ tsp salt

2 large eggs

¼ cup apple juice, or water

¾ cup pecans, finely chopped and divided

Glaze:

¾ cup powdered sugar

1 Tbsp milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the rack in the center of the oven and preheat it to 375°F. Coat a 9″x13″ baking dish with cooking spray and set aside.

In a medium-sized mixing bowl, toss the diced apples with lemon juice to prevent browning. Set aside.

In a food processor or blender, pulse the oats until they reach the consistency of coarse cornmeal. Sift the flour, baking soda, and cinnamon into a small bowl, then stir in the oat flour. Set the dry mixture aside.

In a large mixing bowl or stand mixer, cream the butter and sugar together for about 4 minutes, until the mixture is light and fluffy.

Scrape down the sides of the bowl and add the vanilla and salt. Beat in the eggs one at a time, making sure to combine the first egg fully before adding the next.

Add half of the dry ingredients and stir to combine, then pour in the apple juice and mix completely. Add the remaining dry ingredients and stir until the batter is fully combined.

Fold in the diced apples and ½ cup of chopped pecans, making sure everything is evenly incorporated into the batter.

Transfer the batter to the prepared baking dish and top with the remaining ¼ cup of pecans.

Bake for 25–30 minutes or until golden brown and a toothpick comes out clean. Remove from the oven and allow to cool completely.

While the cake cools, make the glaze by mixing together the powdered sugar and milk. Drizzle the glaze over the top of the cooled cake.

Slice and serve!

Servings and Timing

This recipe yields 6-8 servings. It takes about 15 minutes to prep and 30 minutes to bake, making the total time around 45 minutes.

Variations

Nut-Free Option: Omit the pecans if you’re not a fan or have nut allergies. You can also try substituting them with sunflower seeds for a crunchy texture.

Dairy-Free Version: Substitute the butter with dairy-free butter or coconut oil, and use a plant-based milk for the glaze.

Extra Spice: For more depth of flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon.

Topping Ideas: Serve with a dollop of whipped cream, vanilla yogurt, or a drizzle of maple syrup for an extra touch of sweetness.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 3 days. If you’d like to store it longer, place the breakfast bake in the fridge for up to 1 week. To reheat, simply microwave individual servings for about 20-30 seconds or warm it in the oven at 350°F for 10-15 minutes. For a quick breakfast, you can also slice and freeze individual portions, reheating them directly from the freezer.

FAQs

Can I use other types of apples?

Yes! You can use any apple variety that holds up well when baked, such as Honeycrisp, Fuji, or Gala apples. Just keep in mind that sweeter apples may affect the overall sweetness of the dish.

Can I make this breakfast bake ahead of time?

Absolutely! You can prepare this dish the night before, refrigerate it, and bake it in the morning. If you’re looking to make it ahead for a busy morning, simply bake and store it in the fridge for up to 3 days.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use a gluten-free all-purpose flour blend in place of regular flour. Make sure to check the oats to ensure they’re certified gluten-free.

Can I add more fruit to this recipe?

Definitely! Feel free to mix in other fruits like pears, blueberries, or even raisins for an added twist. Just be sure to adjust the quantity so that the batter isn’t too wet.

Can I freeze the leftovers?

Yes, you can freeze the breakfast bake for up to 3 months. After baking, let it cool completely, slice it, and store individual portions in freezer-safe containers. Reheat from frozen as needed.

Conclusion

This Oatmeal Apple Breakfast Bake is a delicious and comforting way to start the day. Whether you’re celebrating a special occasion or just need a quick breakfast option for the week, this bake is sure to be a hit. It’s easy to make, full of flavor, and offers a perfect balance of sweetness and warmth. Try it out—I’m sure it will become a family favorite!

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