I’ve found that there are two types of people in the world: sweet breakfast people and savory breakfast people. I am definitely one of the former (have you seen the Flurries of Flour breakfast board on Pinterest?) while my husband is usually one of the latter. One thing we can always agree on is oatmeal, especially this apples-and-cinnamon crisp oatmeal.
This apples-and-cinnamon crisp oatmeal is sweet, but not too sweet, but not too sweet, easy to make, and is actually pretty good for you as far as sweet breakfast foods go (I’m looking at you, coffee cake!). It’s a perfect way to celebrate special days (say, for instance, the end of the week…). Plus, apples+cinnamon=always good in my book! This recipe is also gluten-free and egg-free!
You won’t need anything special for this recipe, but we still look forward to having the sweet, crispy crust and creamy oatmeal for breakfast.
Also, I’ve made this a gluten-free recipe, but you can substitute the almond flour for any flour you’d like, gluten-free or otherwise, including oat flour, a gluten-free flour mix, or AP flour. The ratio should remain the same for most flour substitutions.
I also increased the amount of liquid used for the oatmeal to ensure it doesn’t dry out in the oven, so yes, it will seem like a lot of liquid at first.
- For the Oatmeal:
- 4 C. oats (GF to keep this recipe gluten-free)
- 4 C. water
- 3 C. milk of your choice (I used almond)
- 1 ½ apples, cut into pieces (peeled or not)
- 1 to 2 Tbsp. maple syrup or honey
- 1 tsp. vanilla
- ½ tsp. cinnamon
- For the Crisp Topping:
- ¾ C. almond flour or flour of your choice
- ½ C. oats
- ½ C. brown sugar
- ⅛ C. granulated sugar
- 3 Tbsp. chilled butter, cut into cubes
- 1 tsp. cinnamon
- ¼ tsp. salt (if using unsalted butter)
- Preheat the oven to 375° F and grease a 9x9 baking dish.
- Chop the apples into small pieces. You can peel them or not. Scatter them across the bottom of the baking dish.
- Pour the water, milk, maple syrup or honey, vanilla, and cinnamon into a large pot and bring to a boil. When the mixture comes to a boil, stir in the oats and cook for half the time indicated on the packaging (for me it was about five minutes). You want them semi-cooked to prevent sogginess later on.
- While the oatmeal is cooking, combine the butter, almond flour, oats, brown sugar, granulated sugar, cinnamon, and salt (if using) in a bowl. Combine with a fork, your fingers, or a pastry cutter until the mixture comes together.
- Once the oatmeal is half cooked, pour it into the prepared baking dish over the apples.
- Using your hands or a spoon, place small chunks of the crisp mixture over the oatmeal. Don’t worry, it won’t sink.
- Place the baking dish into the oven for about 45 minutes, or until the crisp mixture is golden.
- Let the oatmeal cook for ten minutes and serve in bowls!
And that’s it! You have a sweet, filling breakfast that is gluten-free, egg-free, and a pretty healthy way to celebrate your weekend or just make your weekday a little more special!
‘Till next time!