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.
Childhood Breakfast Memories
When I was little, gosh did I LOVE those little oatmeal packets.
You know the ones I’m talking about: Apple & Cinnamon, Peaches & Cream, Maple & Brown Sugar!?
If you had a sibling you would always fight over who got which flavor, because EWW, no one wanted plain. And if you were brave, sometimes you mixed the flavors for some unique, possibly delicious, possibly disgusting combinations.
And of course, one packet wasn’t enough, you always needed two for a decent bowl.
Oatmeal Breakfast Cake
Now that I am all grown up, I can still taste those delicious Apple & Cinnamon and Peaches & Cream flavors. Yet, the idea of tiny freeze-dried apple bits and over-processed oats just 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!?
Which is why I was experimenting in the kitchen to recreate the ‘adult version’ of that tasty memory. But instead of a soupy bowl of oats, I decided to bake this into a warm, delicious, oatmeal breakfast cake.
Apple & Cinnamon Baked Oatmeal Cake
My husband owns a restaurant and I worked there as a waitress for nearly six years, and for six years their signature dessert was their homemade oatmeal 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. But 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 just 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 already.
I always have oats and fresh eggs in the house, and it is highly likely that I 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.
- 2 ripe bananas
- 2 eggs
- 1¼ cup milk
- ¼ cup brown sugar, packed loose
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 cups old fashioned rolled oats
- ½ cup crushed walnuts
- 1 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.
Nutrition Information:Yield: 1 Serving Size: slice
Amount Per Serving: Calories: 230Saturated Fat: 1gCholesterol: 50mgSodium: 180mgCarbohydrates: 32gFiber: 5gSugar: 13gProtein: 7g