Fargo Foodie | Breakfast bake

Apples, cinnamon and oatmeal come together for a healthy breakfast trio

The breakfast bake can be eaten cold when you’re on-the-go or warmed up.

Eating the most important meal of the day is often not a priority for students. Baking something the night before and having it prepped and ready to go makes it easy to start the day out right.


  1. 2 cups rolled oats (can be made gluten-free with gluten-free oats)
  2. ½ cup unsweetened apple sauce
  3. 1 tsp baking powder
  4. 1 tsp pure vanilla extract
  5. ¼ tsp salt
  6. ½ cup milk of choice
  7. 1 cup honey crisp apples
  8. ½ cup walnuts
  9. 4 eggs
  10. 2 tsp cinnamon
  11. Pure maple syrup to drizzle on top


  1. Preheat oven to 350 degrees.
  2. While the oven is preheating, chop the apple(s) into small cubes and set aside.
  3. Combine dry ingredients into a bowl. Mix well.
  4. Combine wet ingredients, mix well.
  5. Mix together both wet and dry ingredients into one bowl.
  6. Grease an 8×8 baking dish using a paper towel.
  7. Pour mixture into a dish and flatten with a spatula.
  8. Bake for 30 minutes.
  9. Let cool before cutting.
  10. Serve with a drizzle of maple syrup.

This recipe makes six servings and lasts up to a week in the fridge.

This recipe is courtesy of Melissa Alatorre (@alatorreee).

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