The best thing about this breakfast bake, is that it moonlights as a delicious a la mode dessert! It’s also quick and simple to throw together, great to prep the night before and just wake and bake. I love the natural sweetness of the fruit and maple combo’ed with the nutty crunchiness from the walnuts and oats. Match made in breakfast heaven.
If you follow my recipes, you also know I love to sneak in extra nutrition whenever earthly possible. That’s where the quinoa comes in to this recipe. You can hardly tell it’s in there but you’re consuming all the goodness that quinoa provides. Quinoa is high in fiber, gluten-free, contains all essential amino acids (aka high in protein), magnesium, B-vitamins, iron, potassium, calcium, and even vitamin E. Get in my belly!
- 4½ cups diced apples
- 1 cup raspberries (fresh or frozen)
- 1 cup unsweetened apple sauce
- ⅓ cup + 2 Tablespoons pure maple syrup
- 1 lemon-juice
- 1 cup rolled oats
- ½ cup quinoa - cooked
- 1 cup walnuts
- 4 teaspoons oat flour (or almond flour)
- 1 teaspoon cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Preheat oven to 350°F.
- Wash and dice apples- (I use a fruit and veggie chopper- see link below)
- Fill large stock pot with water and bring to boil. Blanch diced apples for 45-60 seconds, drain from water and place in large mixing bowl.
- Add ½ cup unsweetened applesauce, ½ cup walnuts, ⅓ cup pure maple syrup, cooked quinoa, oat or almond flour, cinnamon, ground ginger and ground cloves. Mix well.
- Fold in raspberries and place into a 2-3 quart casserole dish.
- Place 1 cup rolled into the mixing bowl, add remaining applesauce, maple and walnuts and mix. Option to add a dash or two of cinnamon to topping as well.
- Before covering fruit filling with oats/nuts, squeeze juice from lemon evenly over the top.
- Spoon out evenly over the crumble and press down to evenly cover top.
- Bake for 25-30 minutes- or until top layer is golden brown and fruit layer is slightly bubbly.
- Let cool and serve!
I use this Vegetable & Fruit Chopper all the time, it is such a time saver! For this recipe I used the medium cube blade to cut my apples.
Remember when I said this Raspberry Apple Breakfast Bake moonlights as dessert? Well, here ya go..! Warm it up and top it off with a scoop of coconut ice-cream or my go-to Soy Creamy!!
PIN IT FOR LATER