Why You’ll Love This Recipe
- Nutritious and Satisfying: Packed with fiber from oats and apples, this bake keeps you full and energized throughout the morning.
- Easy to Prepare: With simple ingredients and straightforward steps, it’s perfect for both novice and experienced cooks.
- Versatile Serving Options: Enjoy it warm or at room temperature, making it suitable for any season or occasion.
- Make-Ahead Friendly: Prepare it in advance for a quick breakfast option during busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lemon juice
- Granny Smith apples, peeled and diced
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Ground cinnamon
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- Salt
- Large eggs
- Apple juice or water
- Pecans, finely chopped
- For the glaze:
- Powdered sugar
- Milk
Directions
- Prepare the Apples: Preheat your oven to 375°F (190°C). Toss the diced Granny Smith apples with lemon juice to prevent browning; set aside.
- Process the Oats: Pulse the old-fashioned oats in a food processor until they reach a coarse cornmeal consistency.
- Combine Dry Ingredients: In a bowl, sift together the processed oats, all-purpose flour, baking soda, and ground cinnamon.
- Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the pure vanilla extract and salt, mixing well. Incorporate the eggs one at a time, ensuring each is fully combined before adding the next.
- Mix Wet and Dry Ingredients: Gradually add half of the dry ingredient mixture to the creamed butter and sugar, mixing until just combined. Pour in the apple juice (or water) and mix thoroughly. Add the remaining dry ingredients and stir until fully incorporated.
- Fold in Apples and Pecans: Gently fold the diced apples and a portion of the chopped pecans into the batter.
- Bake: Transfer the batter into a greased 9″ x 13″ baking dish, spreading it evenly. Sprinkle the remaining pecans on top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bake to cool completely.
- Prepare the Glaze: While the bake cools, whisk together the powdered sugar and milk until smooth to create the glaze.
- Serve: Drizzle the glaze over the cooled oatmeal apple bake. Cut into squares and serve.
Servings and Timing
- Servings: This recipe yields 6–8 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: 25–30 minutes.
- Total Time: About 45 minutes.
Variations
- Nut Alternatives: Substitute pecans with walnuts or almonds for a different nutty flavor.
- Spice Mix: Add a pinch of nutmeg or allspice for a warmer spice profile.
- Fruit Additions: Incorporate dried cranberries or raisins for added sweetness and texture.
- Gluten-Free Option: Use gluten-free all-purpose flour and certified gluten-free oats to accommodate dietary restrictions.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual portions in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months.
- Reheating: Reheat individual servings in the microwave for 20–30 seconds, or warm in a preheated oven at 350°F (175°C) for 10–15 minutes until heated through.
FAQs
What type of apples work best for this recipe?
Granny Smith apples are recommended due to their tartness and firm texture, which hold up well during baking.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats provide a better texture for this recipe. Using quick oats may result in a mushier consistency.
Is it possible to make this recipe dairy-free?
Yes, substitute the unsalted butter with a plant-based butter alternative and use a non-dairy milk for the glaze.
How can I make this recipe vegan?
In addition to using dairy-free substitutes, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make the recipe vegan.
Oatmeal Apple Breakfast Bake
- Total Time: 40 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Oatmeal Apple Breakfast Bake is a hearty and flavorful dish blending tender apples, old-fashioned oats, and warm spices. Perfect for a comforting breakfast or snack, this easy-to-make recipe is nutritious, satisfying, and ideal for make-ahead mornings.
Ingredients
- For the bake:
- 1 tbsp lemon juice
- 2 Granny Smith apples, peeled and diced
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 2 large eggs
- ½ cup apple juice or water
- ½ cup pecans, finely chopped
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
Instructions
- Prepare the Apples: Preheat oven to 375°F (190°C). Toss diced apples with lemon juice; set aside.
- Process the Oats: Blend oats in a food processor to a coarse meal consistency.
- Combine Dry Ingredients: In a bowl, mix processed oats, flour, baking soda, and cinnamon.
- Cream Butter and Sugar: In a separate bowl, cream butter and sugar until fluffy. Add vanilla, salt, and eggs one at a time.
- Mix Wet and Dry Ingredients: Gradually combine dry ingredients with creamed mixture, alternating with apple juice.
- Fold in Apples and Pecans: Gently fold in apples and pecans.
- Bake: Spread batter in a greased 9×13″ dish. Sprinkle remaining pecans on top. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cool.
- Prepare the Glaze: Whisk powdered sugar and milk until smooth.
- Serve: Drizzle glaze over cooled bake. Cut into squares and serve.
Notes
- For added flavor, mix in dried cranberries or raisins.
- Substitute pecans with walnuts or almonds as desired.
- Gluten-free adaptation: Use certified gluten-free oats and flour.
- Store leftovers in an airtight container for up to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
