Flourless Apple Oatmeal Breakfast Bake: Healthy Comfort in a Dish
This is a brilliant, wholesome recipe—a cross between a baked oatmeal and a crustless breakfast pie. Let’s optimize it for maximum flavor and texture.
✨ The Upgraded Recipe
Prep: 10 mins | Cook: 35 mins | Serves: 4
Ingredients:
1 ½ cups (150g) rolled oats (old-fashioned)
2 medium apples (1 grated, 1 thinly sliced)—use a mix like Granny Smith (tart) and Honeycrisp (sweet).
2 large eggs
1 ½ cups (350g) plain Greek yogurt (for more protein)
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
1 tsp pure vanilla extract
Pinch of sea salt
Optional: ¼ cup pure maple syrup or 2 tbsp honey (if you prefer sweeter).
For topping: 1 tbsp turbinado sugar + ½ tsp cinnamon (for a crispy top).
Instructions:
Prep: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
Mix Dry: In a large bowl, combine oats, baking powder, cinnamon, ginger, and salt.
Mix Wet: In another bowl, whisk eggs, Greek yogurt, and vanilla (and maple syrup if using) until smooth.
Combine: Fold the wet ingredients into the dry. Fold in the grated apple (and any juice). This keeps the bake moist.
Bake: Pour batter into dish. Arrange thin apple slices on top in a single layer. Mix turbinado sugar with ½ tsp cinnamon and sprinkle over top.
Bake 35-40 minutes until set, golden, and a toothpick inserted comes out clean.
Cool & Serve: Cool for 10 minutes. It will firm up. Serve warm with a dollop of yogurt or a drizzle of almond butter.
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