Apple Cinnamon Hazelnut Breakfast Bake

Apple Cinnamon Hazelnut Breakfast Bake
Print Recipe
TOTAL TIME :35 minutes
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon arrowroot or corn starch
  • 4 cups apples, peeled & diced into 1/2 inch pieces
  • 1/2 cup canned full fat coconut milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tablespoons chia seeds
  • 1/4 cup unsweetened unsalted almond butter (sub peanut or sunflower butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 cups rolled oats
  • 1/2 cup rolled oats
  • 1 1/2 cups raw hazelnuts (sub pecans, almonds, walnuts or sunflower seeds)
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  1. Preheat oven to 350 and line two 13x9x2 baking dishes with parchment (if you only have one, you can sub a baking sheet).
  2. Add apples to one of the dishes or the baking sheet, if using. Top with remaining apple ingredients and gently mix to coat evenly (you can also do this in a separate bowl if you prefer; I just like to minimize the number of dishes I clean!). It’s ok if some apples overlap. Add apples to the oven and bake for 25 minutes.
  3. While apples are baking, add all base ingredients to a large mixing bowl and whisk together well. Pour into remaining baking dish in an even layer.
  4. Add all topping ingredients to a food processor and pulse until they form a fine, sticky crumble.
  5. When apples come over of the oven, spread them over oat mixture in the baking dish. Top with crumble and press crumble gently into the apples.
  6. Bake for 35-40 minutes, or until golden-brown on top and slightly firm to touch. Cool 5 minutes before serving. If you serve in the first hour, it will be a crumble/cobbler texture. f you want to be able to cut it into squares, allow to cool almost completely before slicing.
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