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'?
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 vanilla
1/4 cup Earth Balance (or butter), melted
1/2 cup pure maple syrup + 1 tbsp
1/3 cup unsweetened applesauce
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.
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.