Spice up your breakfast routine with this simple-to-make, whole-foods, nutrient-dense apple cinnamon baked oatmeal cake that is naturally vegetarian and easily made gluten-free.
Apple & Cinnamon Baked Oatmeal Cake
Now that I am all grown up, I can still taste those delicious packets of Apple & Cinnamon, and Peaches & Cream flavored oatmeal.
Yet, the idea of tiny freeze-dried apple bits and over-processed oats doesn’t quite appeal to me like it used to.
But that doesn’t mean I should live the rest of my life without that tasty and delicious flavor combination that can so quickly take me back to my childhood, right!?
This is why I was experimenting in the kitchen to recreate the ‘adult version’ of that tasty memory.
Instead of a soupy bowl of oats, I decided to bake this into a warm, delicious, oatmeal breakfast cake.
What is an Oatmeal Breakfast Cake?
Oatmeal does indeed make a delicious cake, and it’s good for you, too!
Oats are in fact a whole grain, full of soluble dietary fiber, and have been shown to help lower cholesterol levels.
They are plant-based, which means they are also full of good-for-you antioxidants.
When baked they make a warm, dense, chewy, satisfying cake.
Because this recipe is made from good-for-you whole foods like apples, oats, farm fresh eggs, chia seeds, and bananas, it is also a perfectly acceptable breakfast.
I like a lot of protein at breakfast time, so I usually pair a slice of this oatmeal cake with a cup of vanilla Greek yogurt for a perfectly balanced meal.
The best part about this recipe is that you bake it once over the weekend, and voila, you have breakfast ready to go all week long.
Simple, Pantry Friendly Ingredients
The thing I love most about this recipe is that you don’t have to go to the store to buy any special ingredients.
It is likely that you already have most of these ingredients in your kitchen.
I always have oats and fresh eggs in the house, and I likely have some type of fruit about to go bad on the counter.
I’m very particular about my bananas, and once they start to spot, I can’t eat them as-is.
That is why a dish like this is perfect because you can use up the food in a new way, without letting it go to waste.
You can certainly choose to swap the apples for anything else you have about to go bad too.
More bananas? Perfect, Banana Cinnamon Oatmeal Cake. I may try this recipe with peaches in the summertime.
Apple Cinnamon Oatmeal Cake
- 2 large bananas extra ripe
- 2 large eggs
- 1.25 cup milk of choice
- 1/4 cup brown sugar packed loose
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 tablespoon cinnamon ground
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon cloves ground
- 2 cups old fashioned rolled oats
- 1/2 cup walnuts crushed
- 1 large red apple sliced thin
- Preheat the oven to 400°F. Grease a 9” glass baking dish with cooking spray. Set aside.
- To a high-speed blender add all ingredients banana through the nutmeg and blend on high in 30-second intervals until smooth.
- Add the rolled oats to a large mixing bowl. Pour the blender mixture over the oats and stir until the oatmeal is well coated.
- Transfer the mixture to the glass baking dish. Top with crushed walnuts and sliced apples.
- Bake for 45 minutes or until firm and golden brown.