Apple and Cinnamon Oat Breakfast Bake

This baked oat dish combines apples, cinnamon, eggs, milk, and nuts to create a soft, lightly spiced breakfast option that can be served warm or at room temperature.

Preparation Time

15 minutes

Baking Time

30–35 minutes

Servings

4–6

Ingredients

• 1 cup (90 g) rolled oats or quick oats

• 240 ml milk (dairy or unsweetened plant-based milk)

• 3 medium apples (about 400 g), peeled and cored

• 2 large eggs

• 30 g butter, divided

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract or a small pinch of vanillin

• 1 cup (100 g) chopped nuts (walnuts, almonds, or pecans)

• ½ cup (75 g) blueberries (optional)

• A small pinch of salt

Instructions

1. Soak the Oats

Place the oats in a mixing bowl and pour in the milk. Stir until evenly combined.
Allow the mixture to rest for 10 minutes so the oats absorb the liquid and soften.

2. Prepare the Apples

Cut the peeled and cored apples into small pieces.
Transfer them to a blender or food processor and pulse until a thick, slightly textured puree forms. Do not overblend; a small amount of texture is desirable.

3. Mix the Batter

Melt 1 tablespoon of the butter and allow it to cool slightly.
Add the apple puree, eggs, vanilla extract, cinnamon, salt, and melted butter to the soaked oats.
Stir until all ingredients are evenly incorporated.

4. Add Nuts and Fruit

Fold in the chopped nuts and blueberries, if using. Mix gently to distribute them evenly throughout the batter.

5. Prepare the Baking Dish

Preheat the oven to 180°C (350°F).
Use the remaining 1 tablespoon of butter to grease a medium-sized baking dish.

Pour the batter into the prepared dish and smooth the surface.

6. Bake

Bake for 30–35 minutes, or until the center is set and the top is lightly browned.
Remove from the oven and allow to rest for 5–10 minutes before serving.

Helpful Notes

• For a smoother texture, the apples can be grated instead of blended.

• The bake firms up as it cools, making it easier to slice.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Orange Oat Muffins

These muffins are made with oats, fresh orange juice, and eggs, resulting in a moist and lightly citrus-flavored baked product. They are suitable for breakfast or as a small snack.

Preparation Time

10 minutes

Baking Time

20–25 minutes

Yield

6–8 muffins

Ingredients

• 1 large orange (zest and juice)

• 1½ cups (120 g) oat flakes (quick oats or rolled oats)

• 1 cup (240 ml) water or unsweetened plant-based milk

• 2 large eggs

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract (optional)

• A small pinch of salt

Optional Add-ins

• Raisins

• Chopped nuts

Instructions

1. Prepare the Orange

Wash the orange thoroughly. Finely grate approximately 1 tablespoon of the outer zest, avoiding the white pith underneath.
Cut the orange in half and squeeze out the juice. Remove any seeds.

2. Soak the Oats

Place the oat flakes in a large mixing bowl.
Add the freshly squeezed orange juice and the water (or plant-based milk).
Stir well and let the mixture rest for 10 minutes, allowing the oats to absorb liquid and soften.

3. Mix the Batter

Add the eggs, orange zest, baking powder, vanilla extract (if using), and salt to the soaked oats.
Stir until the eggs are fully incorporated and the batter is evenly mixed.
If using raisins or nuts, fold them in gently at this stage.

4. Prepare the Muffin Pan

Preheat the oven to 180°C (350°F).
Line a muffin tin with paper or silicone liners, or lightly grease the cups.

Divide the batter evenly among the muffin cups, filling them almost to the top.

5. Bake

Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are set and lightly colored.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Helpful Notes

• For a finer texture, the oats can be blended briefly before soaking.

• The flavor depends on the natural sweetness of the orange used.

• Store baked muffins in an airtight container in the refrigerator for up to 3 days.

Classic Sponge Cake

A light, airy cake made with whipped eggs and minimal fat

This sponge cake relies on properly beaten eggs to create structure and volume. The result is a soft, fine-crumb cake that can be served plain or paired with fruit, cream, or light glazes.

Prep Time: 15 minutes
Bake Time: 30–35 minutes
Cooling Time: 15 minutes
Servings: 8–10
Pan Size: 8-inch (20 cm) square or round pan
Oven Temperature: 325°F (165°C)

Ingredients

• 4 large eggs, room temperature

• ¾ cup (150 g) granulated sugar

• ¾ cup (90 g) cake flour, sifted

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons milk, warm (optional, for extra moisture)

Step-by-Step Instructions

1. Prepare the Pan and Oven

• Preheat the oven to 325°F (165°C).

• Line the bottom of the baking pan with parchment paper.

• Do not grease the sides; this helps the cake rise evenly.

2. Whip the Eggs and Sugar

• In a large heat-safe bowl, combine the eggs and granulated sugar.

• Place the bowl over a pot of gently simmering water.

• Whisk constantly until the mixture is warm to the touch (about 100–105°F / 38–40°C).
  This helps the eggs whip to a higher volume.

• Remove from heat and beat with an electric mixer on high speed for 5–7 minutes, until:

  • The mixture becomes pale

  • It triples in volume

  • It forms thick ribbons when lifted

3. Add Flavoring

• Gently mix in the vanilla extract.

• If using milk, stir it in carefully at this stage.

4. Fold in Dry Ingredients

• Sift the cake flour and salt together.

• Add the dry ingredients in 2–3 additions, folding gently with a spatula.

• Use a light hand and a folding motion to avoid deflating the batter.

5. Transfer to Pan

• Pour the batter into the prepared pan.

• Smooth the top gently.

• Tap the pan lightly once to release large air bubbles.

6. Bake

• Bake in the center of the oven for 30–35 minutes, or until:

  • The top is lightly golden

  • The cake springs back when touched

  • A toothpick inserted in the center comes out clean

7. Cool

• Remove the cake from the oven.

• Let it cool in the pan for 10–15 minutes.

• Run a knife around the edges and turn out onto a wire rack to cool completely.

Serving Suggestions

• Slice and serve plain with tea or coffee

• Dust lightly with powdered sugar

• Serve with fruit and whipped cream

• Use as a base for layered or filled cakes

Helpful Tips

• Room-Temperature Eggs: Essential for proper volume.

• Gentle Folding: Prevents the batter from losing air.

• Accurate Measuring: Use spoon-and-level method for flour.

• Pan Size: A deeper pan may require a slightly longer bake time.

Baked Oatmeal Apple Circles

Naturally Sweet • Soft-Baked • Simple Ingredients

These apple oatmeal circles are lightly sweet, tender, and satisfying. Made with oats, almonds, and fresh apples, they’re ideal as a breakfast bite, snack, or light dessert—and they store well for easy planning ahead.

Prep Time: 15 minutes
Bake Time: 20–25 minutes
Yield: 6–8 circles

Ingredients

• 1 cup (90 g) rolled oats or quick oats

• 50 g raw almonds (about ½ cup)

• 2 large apples, peeled and cut into chunks

• 50 ml water (about 3 tablespoons)

• ½ teaspoon vanilla extract (or a small pinch of vanillin)

• Optional: a light sprinkle of cinnamon

Step-by-Step Instructions

1. Make the Dry Base

Add the oats and almonds to a blender or food processor.

Blend until the mixture becomes fine and flour-like, with no large pieces remaining.

Transfer this dry mixture to a mixing bowl and set aside.

2. Prepare the Apple Purée

Without washing the blender, add the apple chunks, water, and vanilla extract.

Blend until the mixture becomes smooth and pourable, similar to applesauce.

This purée provides natural sweetness and moisture.

3. Combine and Rest

Pour the apple purée into the bowl with the oat–almond mixture.

Stir until a thick, soft dough forms.

Let the mixture rest for about 5 minutes.
This allows the oats to absorb moisture and makes the dough easier to shape.

4. Shape the Circles

Preheat the oven to 180°C (350°F).

Line a baking tray with parchment paper.

Scoop about 2 tablespoons of dough onto the tray for each piece.

Gently flatten into a round disc about ½ inch (1–1.5 cm) thick.

Using your finger or the handle of a wooden spoon, press a small hole into the center to form a ring shape.

If using cinnamon, lightly sprinkle it over the tops.

5. Bake

Place the tray in the preheated oven.

Bake for 20–25 minutes, until:

• The circles feel set to the touch

• The bottoms are lightly golden

Remove from the oven and let them cool completely on the tray.
They will become firmer as they cool.

Helpful Tips for Best Results

• Apple Variety: Naturally sweet apples (such as Gala or Fuji) give the best flavor without added sweeteners.

• Optional Sweetness: If you prefer a sweeter treat, add 1 tablespoon honey or maple syrup to the apple purée before mixing.

• Texture Choice: For extra texture, sprinkle a few chopped almonds on top before baking.

• Cooling Time: Allow full cooling for the best structure and easy handling.

Homemade Mussel-Shaped Butter Bread

Soft Crumb • Rich Buttery Flavor • Beautiful Golden Finish

This tender bread is light, fluffy, and delicately shaped to resemble a shell. It’s perfect for breakfast, sandwiches, or serving warm with butter and tea.

Prep Time: 20 minutes
Rising Time: About 1½ hours
Bake Time: 20–30 minutes
Yield: 2 small loaves or 10–12 rolls

Ingredients

• 80 g butter, melted and slightly cooled

• 500 g bread flour (about 4 cups)

• 250 ml warm milk (comfortably warm to the touch)

• 1 large egg, at room temperature

• 2 tablespoons granulated sugar

• 7 g dry yeast (1 standard packet)

• 1 teaspoon salt

For the Topping

• 1 egg yolk

• 1 tablespoon milk

Step-by-Step Instructions

1. Activate the Yeast

Pour the warm milk into a large mixing bowl.

Add the sugar and dry yeast, then whisk gently to combine.

Let the mixture rest for 5–10 minutes, until it looks foamy and slightly bubbly.
This shows the yeast is active and ready.

2. Mix the Dough

Add the melted butter, egg, and salt to the yeast mixture. Stir until well blended.

Gradually add the bread flour, mixing with a spoon or spatula until a soft, shaggy dough forms.

Once the dough begins to come together, it’s ready for kneading.

3. Knead and First Rise

Transfer the dough to a lightly floured surface.

Knead for 8–10 minutes, pushing the dough away with the heel of your hand, then folding it back over itself.

The dough should become smooth, stretchy, and pleasant to handle.

Place the dough in a lightly greased bowl, turning once to coat the surface.

Cover with a clean cloth and let it rest in a warm place for about 1 hour, or until it has noticeably increased in size.

4. Shape the Bread

Gently press the dough to release excess air.

Divide it into 2 equal portions for small loaves, or into smaller pieces if making rolls.

For the mussel (shell) shape:

• Roll each piece into a ball

• Flatten gently into an oval

• Fold one side over the other to create a layered shell look

Place the shaped dough on a lined baking tray or into greased pans.

Cover lightly and let rest for 30 minutes, allowing the shapes to puff slightly.

5. Bake

Preheat your oven to 180°C (350°F).

Mix the egg yolk with 1 tablespoon of milk.

Brush the tops of the bread gently with this mixture to give a glossy, golden finish.

Bake:

• 25–30 minutes for loaves

• 15–20 minutes for rolls

The bread is ready when the tops are golden and the loaf feels light when lifted.

6. Cool and Serve

Remove the bread from the pans promptly and place on a wire rack.

Allow it to cool slightly before slicing to keep the texture soft and even.

Helpful Tips for Best Results

• Milk Temperature: Milk should feel warm but comfortable to the touch to support yeast activity.

• Butter Choice: A good-quality butter adds extra richness and softness to the crumb.

• Even Baking: If the top browns too quickly, loosely cover with foil for the final minutes.

• Storage: Store at room temperature in a sealed container for up to 2 days, or freeze once fully cooled.

Serving Ideas

This bread is delicious:

• Warm with butter or honey

• As sandwich bread

• Served alongside soups or stews

• Lightly toasted the next day

Baked Banana, Apple & Cinnamon Oatmeal

Soft • Naturally Sweet • Comforting & Filling

This baked oatmeal brings together ripe bananas, tender apples, and warming cinnamon for a simple breakfast you can prepare ahead and enjoy throughout the week.

Prep Time: 10 minutes
Bake Time: 30–35 minutes
Servings: 2–3

Ingredients

• 1 cup (90 g) rolled oats

• 200 ml (¾ cup) milk (dairy or plant-based)

• 2 eggs, at room temperature

• 2 ripe bananas (about 200 g), mashed

• 1 apple (about 150 g), peeled and thinly sliced

• ½ teaspoon ground cinnamon

• ½ teaspoon vanillin (or 1 teaspoon vanilla extract)

Step-by-Step Instructions

1. Prepare the Base

Preheat your oven to 180°C (350°F).

In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy, with few or no lumps.

Add the eggs, milk, and vanillin (or vanilla extract).
Whisk gently until the mixture looks smooth and evenly blended.

2. Add the Oats and Spice

Stir the rolled oats into the banana mixture.

Sprinkle in the cinnamon and mix again so the oats and spice are evenly distributed throughout the batter.

The mixture should look pourable but thick, similar to loose porridge.

3. Add the Apples

Lightly grease a small baking dish.

Pour the oatmeal mixture into the dish and spread it evenly.

Arrange the apple slices over the top in a neat, overlapping pattern.
If you enjoy extra warmth, lightly sprinkle a pinch of cinnamon over the apples.

4. Bake

Place the dish in the preheated oven.

Bake for 30–35 minutes, until:

• The center feels set when gently pressed

• The apples are soft

• The edges turn lightly golden

5. Cool and Serve

Remove from the oven and allow the oatmeal to cool slightly.

Slice into portions and serve warm on its own, or with:

• A spoon of yogurt

• A light drizzle of honey

• Extra fruit on the side

Helpful Tips for Best Results

• Banana Choice: Bananas with brown spots are naturally sweeter and blend more smoothly.

• Texture Preference: Rolled oats give a hearty, chewy bite. For a softer, cake-like texture, briefly blend the oats before mixing.

• Make Ahead: This oatmeal stores well in the refrigerator for up to 4 days.

• Reheating: Warm individual portions gently until heated through.

Why You’ll Love This Recipe

• Naturally sweet with no added sugar

• Easy to prepare and bake all at once

• Great for busy mornings or meal prep

• Comforting and satisfying without being heavy

Banana Oatmeal Pancakes

Naturally Sweet • Soft & Filling • Simple Ingredients

Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2–3

Ingredients

• 1 cup rolled oats or quick oats

• 2 ripe bananas

• 2 eggs, at room temperature

• 100 ml water (or milk, if preferred)

• 4 tablespoons yogurt (2 for batter, 2 for serving)

• ¼ teaspoon baking soda

• Oil for cooking (neutral oil or coconut oil)

Step-by-Step Instructions

1. Prepare the Oat Flour

Add the oats to a blender or food processor.

Blend until the oats turn into a fine, powder-like flour. This helps create a smooth and tender pancake texture.

2. Make the Batter

Add the bananas, eggs, water, baking soda, and 2 tablespoons of the yogurt to the blender with the oat flour.

Blend until the mixture becomes smooth, creamy, and evenly mixed.

Let the batter rest for 2–3 minutes.
This short rest allows the oats to absorb liquid, giving the pancakes a softer and fluffier texture.

3. Heat the Pan

Place a non-stick pan or griddle over medium-low heat.

Lightly grease the surface with a small amount of oil, spreading it evenly.

Allow the pan to warm gently before cooking.

4. Cook the Pancakes

Pour about ¼ cup of batter onto the pan for each pancake.

Cook for 2–3 minutes, until:

• Small bubbles appear on the surface

• The edges look set and no longer shiny

Carefully turn the pancake over.

Cook the second side for 1–2 minutes, until lightly golden and cooked through.

Repeat with the remaining batter, adding a little more oil if needed.

5. Serve and Enjoy

Serve the pancakes warm.

Top with the remaining yogurt and add fresh fruit, chopped nuts, or a light drizzle of honey if desired.

Helpful Tips for Best Results

• Banana Choice: Very ripe bananas add natural sweetness and a pleasant aroma.

• Gentle Heat: Cooking over medium-low heat helps the pancakes cook evenly.

• Batter Consistency: If the batter thickens after resting, add a small splash of water or milk to loosen it.

• Pan Size: Smaller pancakes are easier to flip and cook more evenly.

Serving Ideas

These pancakes pair beautifully with:

• Sliced strawberries or berries

• Chopped almonds or walnuts

• A spoon of nut butter

• Extra yogurt and banana slices