Apple Breakfast Bread

When I first started working at Yale New Haven Hospital, I was eating some pretty boring breakfasts. I needed something quick that I could pack the night before and eat in the atrium a few minutes before starting my day.

I was packing things like dry shredded wheat (*cringe*) and cold oatmeal (*double cringe*).

Well let me tell you, it wasn’t long until I realized quick breakfasts don’t need to be boring. That’s when I discovered breakfast cookies, muffins, and breads and I’ve been baking one or more of these weekly ever since.

This apple breakfast bread was inspired by something I remember my mom making. I love love love all things apple and this recipe uses Greek yogurt and oat flour!

This was my first time making and baking with oat flour and I’m so stoked about it! It’s a great way to incorporate whole grains and it’s something I can make myself.

How to make oat flour: simply blend oats in a food processor until they are fine! My food processor didn’t do well with just a half cup of oats so I made a couple of cups instead and saved the extra flour for later.

The Stuff

  • 1 cup unsweetened applesauce
  • ¼ cup vegetable oil
  • ⅓ cup plain Greek Yogurt
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 chopped apple (skin on!)
  • ½ cup oat flour (from blended oats)*
  • 1 cup white or whole wheat flour

For the crumb topping:

  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon

The Steps

  1. Preheat the oven to 350 degrees and grease a bread pan, pie plate, or whatever you’ll be using.
  2. Chop the apple (leave the skin on to minimize food waste and maximize micronutrient and fiber content).
  3. In a bowl, mix applesauce, oil, yogurt, vanilla, and chopped apple.
  4. Add the egg and brown sugar and mix.
  5. Add in the spices, baking powder, baking soda, and salt.
  6. Gently stir in the flours and mix just until combined (don’t overmix).
  7. Pour into pan and bake! Baking time: 13×9 inches: 20-25 min; pie plate: 30 min; bread pan: 50-60 min.

Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.

Published by Chiara

I’m a rock climber and Registered Dietitian Nutritionist teaching fellow climbers to become the strongest and happiest versions of themselves by incorporating evidence-based fueling strategies and making peace with food.

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