Name: Healthy Breakfast Oatmeal Apple Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp salt; 1 cup unsweetened applesauce; 2 large eggs; ¼ cup honey or maple syrup; 1 tsp vanilla extract; 1 cup diced apple (peeled, any variety); ½ cup unsweetened almond milk (or milk of choice); Optional: ¼ cup chopped walnuts or pecans

Why You’ll Love This Recipe

I love how this cake blends the hearty texture of oats with the natural sweetness of apples and warm cinnamon and nutmeg. It’s gently sweetened with honey or maple syrup, making it a perfect choice for breakfast or a midday snack. It’s easy to make, keeps well, and tastes great warm or cold.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsweetened applesauce
2 large eggs
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 cup diced apple (peeled, any variety)
½ cup unsweetened almond milk (or milk of choice)
Optional: ¼ cup chopped walnuts or pecans

Directions

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
In a large bowl, I combine the oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, I whisk together the applesauce, eggs, honey (or maple syrup), vanilla extract, and almond milk until smooth.
I pour the wet ingredients into the dry oat mixture and stir until well combined.
I fold in the diced apples and nuts if using.
I transfer the batter to the prepared pan and spread it evenly.
I bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let the cake cool slightly before slicing it into squares. I serve it warm or at room temperature.

Servings and timing

This recipe makes 9 servings. Prep time is 10 minutes, baking time is 30 minutes, and the total time is about 40 minutes. Each serving contains approximately 180 kcal.

Variations

I sometimes add shredded coconut or substitute pear for the apple. If I want extra texture, I top the cake with a sprinkle of oats and nuts before baking. For a fall twist, I add a touch of ground cloves or allspice.

storage/reheating

I store the cake in an airtight container in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 15–20 seconds. It also freezes well—just wrap portions individually for easy grab-and-go breakfasts.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I sometimes use quick oats, but the texture will be softer and slightly more cake-like.

Can I make this cake egg-free?

Absolutely. I substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

What kind of apples work best?

I like using firm, slightly tart apples like Granny Smith or Honeycrisp, but any variety works.

Can I make this recipe dairy-free?

Yes, I use almond milk, but oat milk or soy milk also work well.

Is this recipe sweet enough for kids?

Yes, it’s gently sweet and kid-friendly. I sometimes add a few raisins or a drizzle of nut butter on top.

Conclusion

This Healthy Breakfast Oatmeal Apple Cake is a cozy and satisfying way to start the day. I love its simple ingredients, nourishing benefits, and comforting flavors. It’s a staple in my kitchen for good reason.