It’s 7am, the kids are hungry, and you need a healthy start. This apple cinnamon breakfast loaf is the perfect solution for busy mornings. It is packed with whole grains and fresh fruit to keep you full. You can bake it on Sunday and enjoy it all week long.
Why This Apple Cinnamon Breakfast Loaf Is a Winner
This loaf is perfect for busy fall mornings when time is short. It uses Greek yogurt and applesauce for a tender, moist crumb. You get all the flavor of a muffin in one easy slice. It is naturally sweetened with maple syrup instead of refined sugar. Your whole family will love the warm cinnamon scent in the kitchen. It is a great way to use up extra apples from the orchard.
Simple Method
You do not need a fancy mixer for this recipe. Simply whisk your dry ingredients in one large bowl. Mix the wet ingredients in a smaller bowl until smooth. Combine them gently so the loaf stays light and airy. Even if you are new to baking, this is totally doable. You will have a fresh loaf in just over an hour.
Ingredients You’ll Need
This recipe uses simple items you likely have in your pantry right now. Fresh Granny Smith apples add a lovely tartness to every bite.
- 1.5 cups old-fashioned rolled oats
- 1.25 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup plain Greek yogurt
- 0.33 cup maple syrup
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 cups Granny Smith apples, peeled and diced
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a separate medium bowl, beat eggs then stir in yogurt, maple syrup, applesauce, and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced apples.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve a thick slice warm from the oven with a little butter. It also tastes great topped with a dollop of creamy Greek yogurt. For a protein boost, spread some almond butter on top. Pack a slice in a lunchbox for a healthy midday snack. It is the perfect companion for your morning cup of coffee. Set the table and enjoy a quiet moment before the day starts.
Keep It Fresh
Store leftovers of your apple cinnamon breakfast loaf in an airtight container. It stays fresh in the fridge for up to five days. You can also freeze individual slices for up to three months. Wrap them tightly in plastic wrap before placing them in a freezer bag. To reheat, pop a slice in the microwave for 20 seconds. You can also toast it in a toaster oven for a crispy edge.
Recipe Tips
- Don’t skip peeling the apples for the best texture.
- Avoid overmixing the batter or the loaf will be too dense.
- Use honey instead of maple syrup if that is what you have.
- Bake two loaves at once to stock your freezer.
- Add a handful of chopped walnuts for a crunchy fall twist.
- Sprinkle a little extra cinnamon on top before baking.
- Use tart apples like Granny Smith to balance the sweetness.
- Make sure your baking soda is fresh for a good rise.
Ways to Switch It Up
- Use gluten-free certified oats and flour for a gluten-free version.
- Swap the Greek yogurt for a dairy-free coconut yogurt.
- Try using pears instead of apples for a different seasonal flavor.
- Add a half cup of dark chocolate chips for a treat.
Common Questions
Can I use quick oats?
It is best to use rolled oats for the right texture. Quick oats might make the loaf a bit too soft and mushy.
Will kids eat this?
Yes, kids love the sweet apple chunks and the soft texture. It is a great way to sneak in extra fiber and fruit.
I hope this cozy recipe makes your school mornings easier. It is a lovely way to start any crisp fall day. Give it a try and enjoy every bite.
— Alex
Ingredients
- 1.5 cups old -fashioned rolled oats
- 1.25 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sal t
- 2 large egg s
- 0.5 cup plain Greek yogurt
- 0.33 cup maple syrup
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 cups Granny Smith apples, peeled and diced
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a separate medium bowl, beat eggs then stir in yogurt, maple syrup, applesauce, and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced apples.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
