HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApple Pecan Breakfast Oatmeal Bake
Apple Pecan Breakfast Oatmeal Bake

Apple Pecan Breakfast Oatmeal Bake

with Greek Yogurt

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Sorry, oatmeal. You’ve had your day as beige porridge in a bowl. Frankly, we think you can do better, which is why we’re giving you a makeover that’ll take you from plain to full of pizzazz. In this recipe, we’re packing you full of nuts, apples, and cranberries, then baking you in the oven until you’re bouncy and cake-like. We’ll call you Oatmeal 2.0: better, bolder, and fully loaded.

Allergens:EggsTree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit



1 teaspoon


1 cup

Coconut Milk

(ContainsTree Nuts)

1 ounce


(ContainsTree Nuts)

4 tablespoon

Brown Sugar

1 teaspoon

Baking Powder

1 ounce

Dried Cranberries

1 unit

Granny Smith Apple

5.3 ounce



1 cup

Rolled Oats

Not included in your delivery

2 tablespoon




Kosher Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2050 kJ
Calories490 kcal
Fat24 g
Saturated Fat12 g
Carbohydrate61 g
Sugar35 g
Dietary Fiber7 g
Protein11 g
Cholesterol85 mg
Sodium125 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 375 degrees. Peel and core apple, then cut into ½-inch cubes. Roughly chop pecans. Grease a small baking dish or loaf pan with ½ TBSP butter. Melt remaining 1½ TBSP butter in a small bowl in microwave, about 20 seconds on high. TIP: Alternatively, melt butter in a small pan over medium heat.


In a medium bowl, combine brown sugar, baking powder, cinnamon, oats, cranberries, half the pecans, and a pinch of salt.


In a large bowl, whisk together 1 egg and 1 cup coconut milk (we sent more of both) until thoroughly combined.


Stir dry ingredients into wet ingredients until just combined. Pour in melted butter and gently stir to combine.


Spread apples in an even layer inside baking dish. Pour oat mixture over top, spreading to distribute. Sprinkle remaining pecans on top. Bake in oven until top is golden and oats have a firm, bouncy texture, 35-40 minutes. TIP: For a crispy crust, increase heat to 450 degrees 5 minutes before done.


Allow oat bake to cool 5 minutes after removing from oven. Divide between bowls, then dollop with yogurt and serve.