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Oatmeal Apple Breakfast Bake

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This comforting Oatmeal Apple Breakfast Bake features tart Granny Smith apples, tender oat crumb, and crunchy pecans in each bite. The lightly sweet glaze finishes it beautifully, making it perfect for both special occasions and easy weekend mornings. Serve warm or at room temperature for a cozy, crowd-pleasing start to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Breakfast Bake
  • 1 Tbsp lemon juice
  • 4 cups Granny Smith apples peeled and cut into ¼" cubes (about 6–8 apples)
  • 1/2 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup apple juice or water
  • 3/4 cup pecans finely chopped and divided
For the Glaze
  • 3/4 cup powdered sugar
  • 1 Tbsp milk

Equipment

  • Mixing bowls
  • Food processor or blender
  • 9" x 13" baking dish
  • Mixer (hand or stand)
  • Measuring cups and spoons
  • Rubber spatula
  • Sifter or fine-mesh sieve
  • Cooking spray
  • Whisk
  • Knife and cutting board

Method
 

  1. Adjust the oven rack to the center position and preheat oven to 375°F (190°C). Lightly grease a 9" x 13" baking dish with cooking spray and set aside. In a medium bowl, toss the cubed apples with the lemon juice to keep them from discoloring; set aside.
  2. Place the oats in a food processor or blender and pulse until they resemble coarse cornmeal. Sift the flour, baking soda, and cinnamon into a small bowl, then stir in the ground oats. Set the flour mixture aside.
  3. In a large mixing bowl or stand mixer, cream together the butter and sugar for about 4 minutes, until the mixture is pale and fluffy. Scrape the sides of the bowl, then add the vanilla extract and salt. Beat in the eggs one at a time, ensuring the first is fully mixed in before adding the second.
  4. Add half of the dry ingredients to the butter mixture and mix until just combined. Pour in the apple juice (or water) and blend thoroughly. Mix in the remaining dry ingredients just until incorporated. Gently fold in the diced apples and 1/2 cup of the chopped pecans.
  5. Transfer the batter to the prepared baking dish and spread evenly. Sprinkle the top with the remaining 1/4 cup pecans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bake cool completely in the pan.
  6. For the glaze, whisk together the powdered sugar and milk in a bowl until smooth. Drizzle the glaze over the completely cooled bake, then cut into squares and serve.

Notes

For best results, dice the apples into even, small cubes so they bake uniformly. Let the bake cool completely before drizzling the glaze to avoid melting it into the cake. Store leftovers tightly covered at room temperature for up to two days, or refrigerate for up to five days—the glaze may absorb a bit but the bake will stay moist. To freeze, wrap slices individually in plastic and store in a freezer-safe bag for up to two months. You can use apple juice or water for the batter; apple juice adds a little extra flavor. For a gluten-free version, use a one-to-one gluten-free flour blend and certified gluten-free oats.

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