This easy Apple Cinnamon Raisin Breakfast Bake is free of added sugar, Paleo and vegan. Loaded with flavor and great topped with bananas and drizzled with coconut or nut butter!
Ever since you guys went wild over my easy apple cinnamon hot “cereal” last year, I’ve been meaning to tweak the recipe to create a baked version. Sort of like a baked oatmeal with no oats. Sounds good, right?!
As good as it’s been sounding to me for months, it didn’t actually happen until after apple picking a couple of weeks ago – when I was making everything I could involving apples (of course) and finally decided it was time!
Luckily, the first time around it went exactly as planned – score TWO for grain free hot cereal. Although, I’m using the word “cereal” loosely – we are talking about apples, nuts, coconut, and almond milk. Yet somehow, it all comes together and just WORKS!
While I used the same, or similar, basic ingredients as I did with my hot cereal, I made several changes to turn it into a breakfast bake.
But first, the criteria. I wanted it to remain paleo, vegan, and Whole30 compliant (no added sweetener.) This meant that for the “binding” factor, I couldn’t rely on eggs. Oh, how I love to rely on eggs!
BUT! As I’ve discovered over the past year while experimenting with vegan and grain free baking, “flax eggs” can do the same thing as eggs – especially when you need them as a binder (they don’t provide “rise” the way eggs do, though.)
Plus, who wouldn’t welcome the addition of a little flaxseed into their morning, right?! It sounds so healthy and breakfast-y, and it is, too (did that make sense?!)
Anyway, aside from the flaxseed, the other differences involve both getting great flavor and the right texture. First, I decided to toast the nuts and coconut in a bit of coconut oil and sea salt. Optional step, but worth it in my opinion!
Second, I used my food processor to shred the apples and grind up the nuts and coconut, rather than chop both by hand. I love the texture that this method produced in the final product!
Then, we mix with almond milk, the flax eggs, raisins (or dried cranberries or cherries), and warm spices and BAKE! You can bake this in one bit 9″ baking dish, or in smaller dishes if you prefer.
The baking time will need to be adjusted slightly depending on the size of your dishes, but it’s extremely forgiving! Once the top is browning and the center is set, you’re good to go. After baking, you can top to your heart’s desire with sliced bananas and a drizzle of your favorite nut butter or coconut butter.
And, just a hint, if you’re not doing the Whole30, you really can’t go wrong with a little bit of pure maple syrup 🙂
Are you guys ready to get started? I know you’re going to love this! Let’s go!
Apple Cinnamon Breakfast Bake {Paleo, Vegan}
Apple Cinnamon Breakfast Bake {Paleo, Vegan, No Added Sugar}
Ingredients
- 2 large apples or 3 small ones, peeled, shredded or grated, excess water gently squeezed. Pink lady or Granny Smith best
- 1 1/2 cups raw nuts of choice
- 1/3 cup unsweetened coconut flakes
- 1 cup unsweetened almond milk or lite coconut milk full fat is too thick for this recipe
- 1 1/2 Tbsp organic coconut oil melted and cooled
- 2 Tbsp ground flaxseed + 5 Tbsp water, mixed and allowed to sit for 10-15 mins
- 1/2 cup raisins or dried cherries, no sugar added or fruit sweetened cranberries, or a combo*
- 1/2 tsp sea salt divided
- 1 Tbsp apple pie spice
- 1 tsp cinnamon
Instructions
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Before beginning, mix the flaxseed and water in a small bowl and set aside for 10-15 minutes, meanwhile, toast the nuts and coconut if desired:
Optional first step: Toast the nuts and coconut:
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Preheat oven to 350 and Lay out on a baking sheet and drizzle on 2 tsp coconut oil and sprinkle with 1/4 tsp salt. Roast for 5-7 minutes, remove from oven and cool long enough to handle.
Prepare the Breakfast Bake:
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Turn the oven up to 375 degrees. In a food processor, pulse the toasted nuts and coconut until a crumbly mixture forms - don’t process too long or it will start to form a butter.
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Transfer the mixture to a mixing bowl (or simply use the bowl of your food processor) and stir in the shredded apples, almond milk, coconut oil, flaxseed/water mixture, dried fruit*, apple pie spice, cinnamon, and 1/4 tsp salt.
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Once well combined, transfer to a 9 x 9 baking dish or 2-3 smaller baking dishes. You can also bake this in individual portions, adjusting baking time as necessary.
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Bake in the preheated oven (375 F) for 35-40 minutes if baking in one dish, and about 30 minutes if using smaller dishes. You’ll know its ready when the top is crisp and browning.
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Serve warm with desired toppings, such as sliced bananas and melted nut butter or coconut butter, extra cinnamon, or maple if not on Whole30. Makes 6-8 servings.
Recipe Notes
*You can find cranberries without any added sugar here.
**I used a combination of cashews and pecans based on what I had but you can also use almonds and walnuts.
***Nutrition is calculated without the optional toppings
Nutrition
What I Used To Make My Apple Cinnamon Breakfast Bake:
Want More Paleo Breakfasts on the sweet side? Try one of these!
Blueberry Banana Breakfast Cookies {Vegan}
Apple Cinnamon Hot Cereal {Vegan}
Sautéed Apples and Pears with Coconut Butter {Vegan}
Sweet Potato Apple Breakfast Bake
Hearty Cinnamon Raisin Breakfast Bread
Banana Blueberry Breakfast Bread
Hearty Paleo Banana Bread {Sweetened with Only Bananas}
Tell Me!
Sweet or savory in the morning?
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This looks so delicious!!!!! This could be a daily thing for me!!! Yum!!!! So decadent yet so wholesome.
Thanks! Yes so simple yet great 🙂
This looks amazing! I would live to make this but my son has a nut allery. Is there anything I could replace the 1&1/2 C of raw nuts with?
Hey! You could try increasing the coconut and shredded apples (squeeze lots of water out though) and perhaps subbing in pumpkin seeds, or another seed perhaps to make up for the nuts. It all gets ground up in the food processor, the flavor won’t be greatly impacted.
I am so excited for this to come out of the oven!! I accidentally got myself, 4yo and 7yo up and dressed and nearly out the door by 6:30 am lol(thank you daylight savings and the one clock I forgot to turn back!) So I had time on my hands and some farmers market apples and a Quince to bake and guests visiting from cross country(one Paleo, 2 who are DF) to feed, hence this recipe to save my early morning! Thanks PRM!
I had that cereal for the first time this morning and it was amazing!!! I cannot wait to try this!
You’ll love it! So happy you liked the original 🙂
I made this, it’s quite yummy and will use it as breakfast or dessert (for me)!
What’s the best way to store? Fridge or counter? And for how long will it keep?
My husband likes it for dessert too 🙂 Fridge is definitely best – should be good for about a week.
I can’t eat flax seeds… if I were to use eggs how many would I use?
I’m not sure but 1 or 2 should work, not sure which would create the best result though.
This looks amazing, but I don’t see how it would be Whole30 compliant? I understood from their Web site that recreating porridges, cereals and custards is not allowed.
It’s compliant in the way a Larabar might be – not an everyday thing, and not for everyone, but it can be a nice change from eggs and veggies for breakfast, occasionally. It’s not a cereal and not a porridge or custard, rather fruit, nuts and coconut baked together with flaxseed.
I don’t see how this is comparable to Lara Bars. They are for emergencies, they are shelf stable, you can walk into a gas station and buy them, you can stash them into your purse/glove box and you don’t have to make them – that makes it convenient. If I have time to prepare a dessert for an emergency, I can add a teaspoon of forethought and make it non-SWYPO. This is just confusing and NOT Whole 30.
I encourage you to check out this link “rules versus recommendations” – this is not a recreation of a baked good or a cereal, and the reason I compared it to the bars is due to the ingredients. Perhaps not for you, but some might enjoy this option during a Whole30
https://whole30.com/2015/01/rules-recommendations/
I’m confused as to how this is Whole30. The Whole30 template is a palm size of protein with rest of the plate being vegetables with a thumb size of fat. This recipe is just fruit and fat and the Whole30 forum says this is far from what you should be having on a round of Whole30.
It’s fine if this recipe doesn’t fit into your Whole30 meal plan – it’s not for everyone, especially if emotionally you feel you’re trying to re-create a treat which would make it SWYPO. It’s not a pancake and not a cereal or custard. It IS fruit, nuts and coconut baked together. Remember that there are Whole30 compliant bars (some Larabars) that contain similar ingredients, again, not for everyone. This recipe contains no added sugar, and can be an addition to a Whole30 for some people as a once in a while breakfast or snack. And yes, snacks CAN be okay on Whole30, not for everyone though.
I also am extremely confused as to how this can possibly be considered Whole30 compliant! It’s not even close to the proper template and recreates a big no-no! This confuses Whole30 newbies and isn’t in the spirit of Whole30, at least when compared to original Whole30 and Whole9 content. I’d appreciate some clarification!
You can see the responses above for my thoughts. I have tons of other Whole30 recipes to check out so if this doesn’t work for you, no worries.
So this isn’t about what does work for some on their Whole30 and what doesn’t work for others. This recipe, while I’m sure AMAZING, is just not allowed on Whole30 no matter how badly you want it to. Unfortunately, recipes like this confuse people who want to do a true Whole30. This is definitely Paleo and should be eaten after a round, not during.
I’m removing the Whole30 tag since so many feel strongly that the recipe is inappropriate for Whole30.
? I’m making it and I’m on the whole 30! I’ll probably survive. It will certainly be a nice change, addition to eggs, eggs and more eggs!
Wow! This recipe looks amazing! I cant wait to make this! Look forward to your new recipes each week. I wouldn’t worry too much about the “whole 30” tag. People should be able to decide for themselves if it suits them or not, and if not simply save the tecipe for after whole 30. For some this may keep them on “whole 30” especially after there 800th egg:) Keep up your fantastic work! Thanks!
Hey! Thank you 🙂 It’s a little tough to label recipes sometimes – thanks for being so supportive – it’s very much appreciated!
Agreed! I can totally see how this recipe might be good for some on the Whole30! Don’t stress too much about the tag! I just finished my 5th round and I would say this is totally acceptable for my Whole30 life! Looks delicious!
Thanks so much – hope you enjoy this!
This looks amazing and I can’t wait to try it. I would totally eat this on whole30. I’m sorry you were receiving so much grief about it. It is literally nuts, seeds, and apples, all of which are allowed on whole30 in moderation and like you kept saying over and over…it is just an occasional breakfast option. Great recipe!
Aw, thank you 🙂 Especially as a runner I’m fine eating this sort of thing on Whole30 but these types of recipes will always sort of be in that “gray area” I guess. Thanks for being so supportive!
Very healthy and nutritious and best of all that does not contain gluten, sugar etc. I loved the recipe and I’ll see to it, ameiii.
I loved the recipe, I will try to make it at home and see if it is the same as yours, just for the pictures can give a base of how it was delicious, thanks for the recipe !!!
Wow, this breakfast bake looks so delicious!! I can’t wait to try it myself! Thank you for the recipe!
Love your recipes! What could you use in replacement of apple pie spice? I can’t find it local and was hoping to make this weekend (Amazon won’t get to me until next week! :))
Hi! I use a mix of cinnamon, nutmeg, an cloves with the largest amount being the cinnamon. You can adjust to your taste 🙂
I’m doing my second whole30 and this is definitely going to be made this weekend at the midway point! Looks delicious ?
Hope you enjoy!
I can’t believe you managed to create such a gorgeous and delicious-looking breakfast bake without eggs…oats…all the normal stuff. Super impressive – looks delicious!
I have tried many of your recipes so far and love them they are simple clean and taste amazing thank you so much. I do have a question for the recipe above can blueberries or other berry be used in place of the apple? I plan on making this often as oatmeal was a staple food in my house this is a great alternative but my 6 year old may get sick of eating apple after awhile lol.?
I think that could work, but haven’t tried it myself so not sure how it would affect the texture. Let me know how it goes if you try it!
I am so glad you posted this! As I have a new egg allergy, I was desperate for something the kids would eat and I could eat. This tastes almost like baked oatmeal! We like it so much I probably will make it for Christmas Breakfast… THANK YOU SO MUCH.
P.S.
On the second time making it I added 1 TBSP of coconut flour to help absorb my apples being so juicy when they baked…and that helped it cook faster and solved any gummyness the other reviewers mentioned occasionally. As apple sizes can vary significantly. 🙂
Glad you liked this! Thanks for the coconut flour tip too 🙂
Fabulous! I have been eating grain-free & dairy-free and cannot tell you how much I miss oatmeal! Warm, cozy & perfect for a cold winter morning. The kids loved it too! My whole family enjoys so many of your recipe creations – thank you!
Awesome! So happy to hear you loved this!
Do you think I could make this with old fashion oats rather than the ground flaxseed?
Hi! Loving your recipe’s! I am highly allergic to flaxseed. Is there something you would recommend i substitute for the flaxseed in this breakfast bake?
If you can have an egg that would work in place of the flax egg! Glad you’re enjoying the recipes 🙂
Hi, just tried this recipe and it’s delicious! Especially on a cold snowy morning. Great that it can keep in the fridge for other mornings as a quick go-to alternate from eggs! Thank you! Can’t wait to try some of your other recipes too.
That makes me so happy to hear!
Love the idea of this, but wondering if something could be substituted for the coconut…I cannot handle it, no matter how it is prepared.
I just started using tigernuts and flour. Any thoughts on a baked N’oatmeal recipe using those ingredients?:-)
I am puzzled about Step 1 in the instructions. You drizzle coconut oil and salt on a baking sheet and roast that in the oven? Shouldn’t that include the nuts?