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Holiday Breakfast Recipe: Apple Cinnamon Hazelnut Bake


The holidays are upon us and hearty and delicious breakfast recipes that are crowd pleasers are a must! Check out this simple and delicious recipe for Apple Cinnamon Hazelnut Breakfast Bake  originally posted by our favorite food writer, Laura Lea Goldberg, on her recipe blog. Let us know if you make these for your crew this holiday season.

It wouldn’t be fall with some kinda apple-y, cinnamon-y something, eh? Last year, I created my beloved grain-free Apple Cinnamon Coffee Cake, and I am certainly not trying to trump it. But my Coffee Cake uses almond and coconut flour, which are less common in average grocery stores and can get a little pricey. Not only does today’s Apple Cinnamon Hazelnut Bake rely on affordable, accessible oats, it makes a LOT of food. This is a fantastic recipe to make for a holiday morning, or when you have house guests—allow them to serve themselves from the baking dish as they like, or cut it into squares for grabbing.

I also used this recipe as an excuse to give hazelnuts some love. Everyone is familiar (usually quite intimately) with Nutella, but it’s easy to forget where the signature taste comes from. These nuts have a uniquely nutty, sweet flavor, and they’re also a source of magnesium, folate, antioxidants like Vitamin E and healthy fats. Hazelnuts are in their true glory when toasted, and here they pair beautifully with gooey, spiced baked apples. If you wanted to make this recipe with pear instead of apple, I imagine it would be excellent as well. Feel free to sub out another nut for hazelnuts, but I do hope you give them a try first!

Lastly, I adore how versatile this recipe is. As I mentioned, you can scoop into into a bowl like a crumble/cobbler, or you can slice it into individual squares. But wait, there’s more! Use this bake as granola over yogurt and fresh fruit, or mix it with milk and chia seeds to make epic overnight oats. Or, add it to a sauce pot with a little water or milk and cook it like oatmeal, drizzled with almond butter.

However you dig into this recipe, you will be glad you did! If you do have leftovers, you can absolutely freeze it, tightly wrapped, for up to 2 months.

Apple Cinnamon Hazelnut Breakfast Bake

TOTAL TIME: 35 minutes
10-12 servings


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


Preheat oven to 350 and line two 13x9x2 baking dishes with parchment (if you only have one, you can sub a baking sheet).

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.

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.
Add all topping ingredients to a food processor and pulse until they form a fine, sticky crumble.
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.

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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