Oatmeal Apple Breakfast Bake with Cinnamon and Pecans
This tender breakfast bake combines the warmth of cinnamon-spiced cake with chunks of tart Granny Smith apples and crunchy pecans. Ground oats add wholesome texture while creating a satisfying morning treat that's perfect for weekend brunches or holiday gatherings. The sweet glaze adds the perfect finishing touch to this comforting baked dish that bridges the gap between coffee cake and hearty breakfast fare.
Ingredients
- 1 Tbsp lemon juice
- 4 cups Granny Smith apples, peeled and cut into 1/4 inch cubes
- ½ cup old-fashioned oats
- 1 cup all-purpose flouralmond flour1:1gluten-freegluten-free
use blanched almond 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
- ¾ cup pecans, finely chopped and divided
- ¾ cup powdered sugar
- 1 Tbsp milk
Instructions
- 1
Preheat oven to 375 degrees and coat a 9x13 inch baking dish with cooking spray
- 2
Toss diced apples with lemon juice in a medium bowl to prevent browning
- 3
Pulse oats in food processor until they reach coarse cornmeal consistency
- 4
Sift flour, baking soda and cinnamon into small bowl, then stir in oat flour
- 5
Cream butter and sugar in large bowl for 4 minutes until light and fluffy
- 6
Scrape bowl sides, add vanilla and salt, then beat in eggs one at a time
- 7
Add half the dry ingredients and mix, then add apple juice and mix completely
- 8
Stir in remaining dry ingredients until just combined
- 9
Fold in diced apples and half cup of chopped pecans
- 10
Transfer batter to prepared baking dish and top with remaining pecans
- 11
Bake 25-30 minutes then cool completely
- 12
Whisk powdered sugar and milk for glaze, drizzle over cooled cake before serving
Tips
Use Granny Smith apples for best results as they hold their shape during baking and provide tartness to balance the sweet cake.
Make sure butter is at room temperature before creaming to achieve proper light and fluffy texture.
Cool the cake completely before adding glaze to prevent it from melting and running off.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead without glaze. Add glaze just before serving.
Serve at room temperature or slightly warm. Cut into squares for serving.
Common Mistakes
Don't skip tossing apples with lemon juice to avoid browning and off flavors.
Avoid overmixing once flour is added to prevent tough, dense texture.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats work best as they provide better texture when ground. Quick oats may make the cake too dense.
What if I don't have a food processor for the oats?
You can use a blender or skip grinding the oats entirely for a more rustic texture with oat pieces throughout.
How long will this breakfast bake keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. The glaze may soften over time.