Description

This Healthy Breakfast Oatmeal Apple Cake is a wholesome and delicious way to start your day. Made with rolled oats, fresh apples, warm spices like cinnamon and nutmeg, and naturally sweetened with honey or maple syrup, this cake offers a nutritious alternative to traditional sweet breakfasts. It’s moist, flavorful, and perfect served warm or at room temperature, with optional nuts adding a delightful crunch.

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Fruit

2 large apples, peeled and chopped

Wet Ingredients

2 large eggs
1/4 cup honey or maple syrup
1 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1/4 cup melted coconut oil or vegetable oil

Optional

1/4 cup chopped walnuts or pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
Combine Dry Ingredients: In a large bowl, mix together the rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of leavening agents and spices.
Add Apples: Add the peeled and chopped apples to the dry mixture. Toss well to coat the apple pieces with the dry ingredients, which helps distribute them evenly throughout the cake.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, honey or maple syrup, milk, vanilla extract, and melted coconut oil or vegetable oil until smooth and well combined.
Combine Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and apples. Stir gently until the batter is just combined and uniform in texture.
Add Nuts (Optional): Fold in the chopped walnuts or pecans if you choose to add them for extra texture and flavor.
Bake: Pour the batter evenly into the prepared baking dish. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool completely in the baking dish before slicing. Serve warm or at room temperature for a comforting breakfast treat.

Notes

You can substitute rolled oats with gluten-free oats to make this recipe gluten-free.
For vegan version, replace eggs with flax eggs or a commercial egg replacer, and use plant-based milk.
Adjust the sweetness by varying the amount of honey or maple syrup according to your taste preference.
Adding nuts is optional but adds a nice crunch and healthy fats.
Use fresh, crisp apples like Granny Smith or Honeycrisp for best results.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.