Apple Oatmeal Breakfast Cake – An easy and delicious breakfast or snack idea filled with shredded apples and oatmeal. It’s perfect for back to school! 
My kids LOVED this Apple Oatmeal Breakfast Cake. My two little ate 2 squares each! I was so excited because this is the kind of recipe I love to make. It’s old-fashioned and EASY!
When my 5 year old learned I was making something with oatmeal, she stayed near the kitchen. I was asked quite a few times if she could finally taste it. She patiently waited for me take some pictures, but I knew she couldn’t wait to dig in to one of those squares. She is the oatmeal queen, and she could eat it for breakfast, lunch, and dinner if I let her.
So I see myself making these quite often this fall. And no matter how much I’m resisting, back to school time has arrived. It’s so bittersweet. We’ve had the most wonderful summer. I don’t think I’m ready for all the stress, but I’m hoping all this relaxation we’ve had will get me through those busy first few weeks of teaching. I’m so proud y’all…I’ve read 6 novels this summer! SIX! That means I really chilled out. (And if you’re a reader, be sure to check out this post and this post for some great reading ideas).
These little squares are made in a small baking dish. If you use a larger one like a 9 x 9 or a 10 x 10, they will need less baking time and will yield a thinner cake. I love my 8 x 8 one. It gets used quite often.
Apple Oatmeal Breakfast Cake
Apple Oatmeal Breakfast Cake - An easy and delicious breakfast or snack idea filled with shredded apples and oatmeal. It's perfect for back to school!
Ingredients
- 1 egg
- 2/3 cup vegetable oil
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp cinnamon
- 1 cup old-fashioned oats
- 1 cup peeled, shredded green apple (about 1 1/2 large green apples)
Instructions
- Preheat oven to 350.
- In a large mixing bowl, add beat egg, oil, sugar, and vanilla for about 1 minute.
- Add flour, baking soda, and cinnamon. Beat until combined.
- Stir in oats and shredded apples.
- Pour into a greased 8 x 8 casserole dish. Bake for 30 to 35 minutes or until center is set.
- Allow to cool before cutting into 9 squares.
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Looking for some more back to school recipe ideas?
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What a lovey breakfast cake lve made it a few times now even with fat free Greek Yoghurt so delicious and chocolate chips and raisins pears yummy
Glad you like the recipe Yvonne! Your additions sound great too!
Great recipe, For personal preferences, I added raisins and substituted whole wheat flour for the all purpose. It is a delicious treat.
So glad you liked it Lynde!
With less oil and healthy oats, these apple squares are so delicious we have decided we like it better than fresh apple cake. It has become a favorite as we shelter in since I still have winter apples stored in my basement fridge. .I always double the recipe and share it with neighbors and shut-ins. I chop my apples into bite size pieces and usually use golden delicious since I never buy green apples. Thanks for a healthy, tasty treat!
Great to hear, Suzanne! Thanks for visiting!
My son inhaled this cake! I reduced the sugar by half and used brown sugar instead. It’s easy and wonderful. I used tart apples from our tree and the flavor is amazing!
Hi Jennifer! I’m so glad you tried this recipe! Thanks for letting me know!
Thought batter was a little too thick but this came out ABSOLUTELY EXCELLENT! Love the texture that the old fashioned oats give. Added a 1/2 cup chopped walnuts and, as Jennifer suggested, cut back to 1/2 cup brown sugar instead of 1 cup white. After full cool down “decorated” with a few shakes of confectioners sugar. Very, very, very good and as good if not better the next day! Great recipe and easy too!
So glad you liked it Vicky!
I wanted a creative way to get out-of-season apples into my diet, and I really liked this recipe. Very simple and versatile. A cup of sugar seemed a bit excessive to me, so I backed down to a half-cup brown sugar and subbed the oil for a half-cup unsweetened applesauce. That hit the “sweet spot.” Also added half-cup chopped walnuts.
A gluten-free option is using a half almond flour/GF flour ratio. Really good, and no sacrifice on taste or texture.
I just made this using King Arthur gluten free flour. I used only half of the recommended sugar and added one-half cup of raisins. Also, I diced the apples instead of shredding them. My vegetable oil of choice for this recipe was avocado oil. The batter was quite thick but the end product was excellent. The cake was moist and light. It was still a little too sweet so I will probably cut the sugar by another quarter of a cup the next time I make this and I will definitely be making it again. My husband loved it! Thank you so much for posting this recipe.
Instead of oil can I use melted butter?
Hi Summer! Yes, I think this would be okay.