Healthy Breakfast Oatmeal Apple Cake (Flourless) Recipe

I developed a make-ahead Healthy Apple Oatmeal Bake using pantry staples that keeps through the week, doubles as an easy dessert, and suits family meal prep.

I never pictured breakfast as dessert, yet this Healthy Breakfast Oatmeal Apple Cake proved me wrong. Made with old-fashioned rolled oats and grated apples, it slices cleanly and keeps well so you can meal prep without freaking out on busy mornings.

It’s the kind of Healthy Apple Oatmeal Recipes find that feels fancy but is totally simple, and yeah kids actually ask for seconds. I keep picturing it in Oatmeal Bake Breakfast Healthy Easy Recipes roundups or an Ella Vegan tweak, so now I make it on repeat.

Try one slice warm or cold, you’ll see why.

Why I Like this Recipe

– I love the cozy, slightly sweet flavor, it’s like a warm hug in the morning
– It’s quick to throw together when I’m rushed, saves me a ton of time
– I feel full longer after eating it so I dont snack all morning
– My kids actually eat it and ask for more, which makes me feel like a kitchen hero

Ingredients

• Rolled oats provide fiber and slow carbs, they keep you full and steady.
• Grated apples add moisture, natural sweetness and vitamin C with a soft tang.
• Eggs give structure and protein, make the cake fluffy and more filling.
• Greek yogurt boosts creaminess and protein, it cuts fat and adds tanginess.
• Maple syrup or honey sweeten naturally, they add depth not processed sugar.
• Walnuts give crunch, heart healthy fats and a nutty bite, optional but nice.
• Ground flaxseed or chia add omega three, fiber and slight nuttiness when used.

Ingredient Quantities

• 2 cups old-fashioned rolled oats (about 200 g)
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup pure maple syrup or honey
• 1/4 cup neutral oil, vegetable or melted coconut
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 medium apples peeled, cored and grated (about 2 cups)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or dried cranberries (optional)
• 1 to 2 tablespoons ground flaxseed or chia seeds (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and grease an 8×8 inch pan or line it with parchment paper, leaving a little overhang so it’s easy to lift out later.

2. Put 2 cups old-fashioned rolled oats in a blender or food processor and pulse until they become a coarse flour, then stir in 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/4 teaspoon salt.

3. In a separate bowl whisk 2 large eggs with 1/3 cup pure maple syrup or honey, 1/4 cup neutral oil, 1/2 cup plain Greek yogurt and 1 teaspoon vanilla extract until smooth.

4. If using 1 to 2 tablespoons ground flaxseed or chia seeds, mix them into the wet ingredients and let sit 3 to 5 minutes so they swell and thicken the batter a bit.

5. Pour the wet mixture into the oat flour and stir just until combined, do not overmix. Fold in 2 medium peeled, cored and grated apples (about 2 cups).

6. Fold in 1/2 cup chopped walnuts or pecans and 1/4 cup raisins or dried cranberries if using. Tip: toast the nuts in a dry skillet for 2 to 3 minutes first for extra flavor, then chop.

7. Transfer batter to the prepared pan, spread evenly and press down lightly. Sprinkle a few extra nuts or a few oats on top if you like.

8. Bake 30 to 35 minutes, or until the center is set and a toothpick comes out mostly clean with a few moist crumbs. Oven times vary so start checking at 25 minutes.

9. Let the cake cool in the pan 10 to 15 minutes, then lift out using the parchment overhang and cool on a rack. It firms up as it cools so resist cutting too soon.

10. Store slices in the fridge for up to 5 days or freeze for longer. Reheat a slice 20 to 30 seconds in the microwave or warm in a toaster oven, and drizzle extra maple syrup or yogurt if you want.

Equipment Needed

1. 8×8 inch baking pan, greased or lined with parchment so you can lift it out later
2. Blender or food processor to pulse the oats into coarse flour
3. Two mixing bowls, one for dry stuff and one for wet stuff
4. Whisk and a rubber spatula or wooden spoon for stirring and folding
5. Measuring cups and spoons for accuracy
6. Box grater for peeling and grating the apples
7. Dry skillet to toast nuts (optional but nice)
8. Cooling rack and a sharp knife for slicing after it firms up

FAQ

Healthy Breakfast Oatmeal Apple Cake (Flourless) Recipe Substitutions and Variations

• Rolled oats: swap the 2 cups old fashioned oats for 2 cups quick oats, or pulse them in a blender to make oat flour (same weight about 200 g) for a finer, more cake like crumb — it’ll be a bit denser but still tasty.
• Eggs: use flax or chia eggs if you want vegan/egg free. For 2 eggs stir 2 tablespoons ground flax or chia with 6 tablespoons water, let sit 5 minutes until gelled, then use in place of the eggs. Texture is slightly more dense and moist.
• Maple syrup or honey: replace 1/3 cup with 1/3 cup coconut sugar or brown sugar (1:1), or use about 1/2 cup mashed ripe banana for natural sweetness and extra moisture — banana will change the flavor a bit.
• Neutral oil: swap the 1/4 cup oil for 1/4 cup unsweetened applesauce 1:1 to cut fat and keep moisture, or use the same amount of extra plain Greek yogurt for creaminess (will make the cake a touch denser).

Pro Tips

1) Squeeze some of the apple juice if you want a firmer bar, or leave it if you like it extra moist. Use a clean dish towel or cheesecloth, press out 1 to 3 tablespoons and you’ll notice the bake sets faster and slices cleaner, dont overdo it or it will taste dry.

2) Toast and chop the nuts, and pulse the oats only part way so you still have little bits for chew. Toasting for 2 to 3 minutes in a dry pan amps the flavor, and measuring oats by weight (about 200 g) gives more consistent results than cups.

3) If you add flax or chia, let the wet mix sit 3 to 5 minutes so the seeds swell, this prevents a runny batter and makes the texture better. Also fold ingredients just until combined, overmixing makes the bars dense and tough.

4) Bake on the center rack and start checking at 25 minutes, tent with foil if the top’s browning too fast. Cool completely in the pan before slicing so it firms up, and store slices in the fridge or freeze for longer, reheats nicely in a toaster oven or quick zap in the microwave.