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Apple Oatmeal Skillet Cake 1

Apple Oatmeal Skillet Cake

This rustic Apple Oatmeal Skillet Cake combines the wholesome goodness of oats with the natural sweetness of seasonal apples. Made in a cast-iron skillet, this one-pan wonder is equally appropriate for breakfast or dessert, delivering comfort with less sugar and added nutritional benefits from whole grains.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 slices
Calories 285 kcal

Equipment

  • 10-inch cast-iron skillet
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons

Ingredients
  

For the cake

  • 1 1/2 cups rolled oats not quick oats for better texture
  • 1 cup whole wheat pastry flour substitute all-purpose if needed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 cup maple syrup honey works well too
  • 1/4 cup coconut oil melted (or unsalted butter)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk any type, including non-dairy alternatives
  • 3 medium apples peeled and diced (about 3 cups) - Honeycrisp or Granny Smith recommended
  • 2 tablespoons lemon juice

For the oat crumble topping

  • 1/2 cup rolled oats
  • 3 tablespoons almond flour or regular flour
  • 2 tablespoons coconut sugar or brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons coconut oil or butter chilled and cubed

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with a small amount of coconut oil or butter.
  • Peel, core, and dice the apples into roughly ½-inch chunks. Toss immediately with lemon juice to prevent browning and enhance the natural apple flavor.
  • In a large bowl, combine the rolled oats, flour, baking powder, cinnamon, nutmeg, and salt. Whisk together to ensure even distribution.
  • In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, and milk until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples gently, reserving about ¼ cup for topping.
  • In a small bowl, mix together the oats, almond flour, coconut sugar, and cinnamon for the topping. Add the chilled coconut oil or butter and work it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
  • Pour the batter into your prepared skillet, spreading it evenly. Scatter the reserved apple pieces on top, then sprinkle the crumble mixture evenly over everything.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow the cake to cool in the skillet for at least 15 minutes before serving.

Notes

For a lower sugar option, reduce the maple syrup to ¼ cup and add ¼ teaspoon of stevia or monk fruit extract.
For a gluten-free version, replace the whole wheat flour with a 1:1 gluten-free baking blend and ensure your oats are certified gluten-free.
For a vegan adaptation, substitute the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to gel for 5 minutes) and use plant-based milk.
This cake can be stored at room temperature for up to 2 days, refrigerated in an airtight container for up to 5 days, or frozen in individual slices for up to 3 months.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 8gCholesterol: 47mgSodium: 125mgFiber: 6gSugar: 18g
Keyword Apple Cake, Oatmeal Cake, Skillet Cake, Healthy Dessert, Breakfast Cake
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