Raspberry Oatmeal Apple Breakfast Bake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8
Author: Cuckoo Kitch’n


  • cups diced apples
  • 1 cup raspberries fresh or frozen
  • 1 cup unsweetened apple sauce
  • 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
  • teaspoon ground ginger
  • 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!

Image and Recipe created by Cuckoo Kitch’n. To view the full post or find more awesome recipes go here.