Apple Cinnamon Oatmeal Cake

Autumn is in full swing, and the apple and pumpkin recipes are going to keep coming around here! From Pumpkin Apple Spice Loaf to Pumpkin Muffins, and Paleo Pumpkin Chocolate Chip Cookies to Apple Cinnamon Flax Muffin Bites, I love the flavors of this season and all the concoctions I’ve been cooking up. Today I’m sharing a recipe pulled from the archives, one of my earliest creations back when I first started cooking in college. This Apple Cinnamon Oatmeal cake is perfect for a warming autumn breakfast that you can make and bake ahead while you get ready for your day, and it’s easy to whip up with ingredients you have on hand.

 

 

 

Like my pumpkin spice oatmeal cake, this apple cinnamon baked oatmeal cake is perfect for the autumn. The combination of apples and cinnamon is a classic, and when paired with other ingredients like wholesome warming oats, egg white, yogurt, and a hint of maple syrup, it fills your kitchen with an aroma like a Yankee Candle (which in my opinion is awesome). Every bite is soft and doughy and delicious.

 

 

 

 

It’s a lovely meal to start off a crisp autumn morning. It’s also a perfect post-workout breakfast – you can come home, whip up the ingredients, and stick it in the oven while you shower and get ready, then eat before you leave.

 

 

 

 

It even works as a lazy morning dish, because you can lounge around reading the newspaper and slowly waking up while the oatmeal cake bakes. Basically, it’s great for anytime! 

 

 

 

 

 

 

 

 

Apple Cinnamon Oatmeal Cake

 

Recipe Type: Breakfast

Cuisine: Gluten Free

Author: Alyssa

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 1 cake

A gluten free apple cinnamon oatmeal cake, perfect to use up the bounty of autumn apple picking and to make and bake for breakfast while you get ready for your morning!

Ingredients

• 1/2 cup gluten free oats
• 1/3 cup unsweetened applesauce
• 1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)
• 2 Tbsp Greek yogurt (I recommend using 2% or full fat for the creaminess)
• 1 egg white (substitute applesauce if desired)
• 1/2 small apple, cubed
• 1 tsp cinnamon
• 1 tsp brown sugar
• 1/2 tsp vanilla extract
• Pinch salt
• For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine all dry ingredients in a small bowl, then add in wet ingredients (only use 1 Tbsp of yogurt here) and cubed apple and mix well.
3. Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).
4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.
5. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.
6. Top with 1 Tbsp of yogurt and a sprinkle of cinnamon. Enjoy!

Serving size: 1 cake Calories: 330 Fat: 9g Saturated fat: 4g Unsaturated fat: 3g Carbohydrates: 51g Sugar: 25g Sodium: 250mg Fiber: 8g Protein: 12g Cholesterol: 19mg

3.4.3177

 

 

 

 

 

 

What’s your go-to breakfast?

 

Are you a fan of apples and cinnamon or apples and caramel (or both)?

 

 

 

 

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

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