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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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?