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Oatmeal Apple Breakfast Bake Recipe

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This Oatmeal Apple Breakfast Bake combines the hearty goodness of oatmeal with the sweetness of spiced apples, creating a tender, cake-like breakfast. Topped with a sweet glaze and crunchy pecans, it’s the perfect dish for breakfast or brunch.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. 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.
  2. In a medium-sized mixing bowl, toss the diced apples with lemon juice to prevent browning. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold in the diced apples and ½ cup of chopped pecans, making sure everything is evenly incorporated into the batter.
  8. Transfer the batter to the prepared baking dish and top with the remaining ¼ cup of pecans.
  9. Bake for 25–30 minutes or until golden brown and a toothpick comes out clean. Remove from the oven and allow to cool completely.
  10. 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.
  11. Slice and serve!

Notes

  • Nut-Free Option: Omit the pecans or substitute with sunflower seeds for a crunchy texture.
  • Dairy-Free Version: Use dairy-free butter or coconut oil, and plant-based milk for the glaze.
  • Extra Spice: Add a pinch of nutmeg or ginger along with the cinnamon for more flavor depth.
  • Topping Ideas: Serve with whipped cream, vanilla yogurt, or a drizzle of maple syrup for extra sweetness.
  • For a quick breakfast, freeze individual portions and reheat as needed.

Nutrition

Find it online: https://cheftinaskitchen.com/oatmeal-apple-breakfast-bake-recipe/