Oatmeal Apple-Pecan Breakfast Cake

This is going to be our new Christmas morning breakfast tradition, it's that good and that easy.

This apple-pecan breakfast cake was absolutely delicious and with zero added sugar! Toasting the oats and pecans really add a wonderful old-fashion home-made quality. The baked apples were sweet and perfect.

 My 5 year old comedian Jack said "This apple cake tastes just like heaven!" ;)

Toasted Whole Grain Oats ( We love Coach's Oats brand)

Can you see the difference between these whole grain oats and 'quick oats'?

Simple

You Will Need:

1 cup toasted pecans

2-3 granny smith apples, peeled and chopped

1 cup whole-wheat (whole grain) flour

1 cup oat flour + 1 TBSP for sprinkling on top (I toast Coach's Oats in oven and grind in food processor)

1 tsp baking powder

1/4 cup flax meal

½ teaspoon kosher salt

1 tsp ground cinnamon  + 1 tsp for sprinkling on top

1 tsp vanilla

1/4 cup Earth Balance (or butter), melted

1/2 cup pure maple syrup + 1 tbsp

1/3 cup unsweetened applesauce





Directions:
Toast oats and pecans (separately) in 400F oven for 12-15 minutes. Remove from oven. Grind oats into flour using a mill or food processor.
Turn oven down to 350F. Peel and chop the apples. Grease a small casserole dish and then spread 1 tbsp of maple syrup on the bottom of dish. Now, spread a layer of chopped apples followed by a layer of pecans on the bottom of dish. Use just less than half of both the apples and pecans.

In a large bowl, mix the following dry ingredients (whole wheat pastry flour, Oat flour, baking powder, kosher salt, cinnamon).  In a small bowl mix the wet ingredients (applesauce, 1/2 cup maple syrup, vanilla, and 1/4 cup melted Earth Balance (or butter). Mix. If to dry, add a couple tablespoons of water.

Add the wet to the dry and mix well. Now spread on a layer of this batter over top of the apples and pecans. Use about half of the batter.

Now spread a layer of apples and pecans again, making sure to leave at least 2-3 tbsp of each for the top of the cake. Follow this by a final layer of the cake batter (use all of it up). Spread as evenly as possible.

Now sprinkle on the remaining apples and pecans. Mix a bit of oats with tsp of cinnamon and sprinkle all over top. Place in the oven for 55 mins at 350F. Allow to cool for at least 15 minutes before serving.

recipe adapted from Oh She Glows!

I'm sending this over to Hearth 'n Soul and also Bella Vita Blog Hop's!