Apple Oatmeal Breakfast Bread

Many people know that a bowl of oatmeal is a healthy way to start the day. There's a lot of nutrition packed into that bowl of goodness, including whole-grain oats, spicy cinnamon and usually fruit and nuts on top. I set out to create a quick bread that had all the nourishment of a bowl of oatmeal -- but that would be easy to slice and take with you.
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  • Level: Easy
  • Total: 2 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 servings
  • Nutrition Info
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Crumble Topping:

3 tablespoons uncooked oats

1 tablespoon unsalted butter, melted

1 teaspoon brown sugar

1/4 teaspoon ground cinnamon


Nonstick cooking spray

1 cup (3.2 ounces) uncooked oats

1 cup (4.2 ounces) whole-wheat pastry flour or all-purpose flour  

1 teaspoon ground cinnamon 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup honey

1/3 cup vegetable oil

1 teaspoon pure vanilla extract 

3 large eggs

1/3 cup brown sugar 

2 cups (9.7 ounces) shredded, unpeeled apples (about 2 large)

1/3 cup chopped walnuts


  1. For the crumble topping: Combine the oats, butter, brown sugar and cinnamon in a small bowl; set aside.
  2. For the bread: Preheat the oven to 350 degrees F. Cut out an 8-by-4-inch rectangle of parchment paper and put in the bottom of a 9-by-5-inch loaf pan. Spray the pan and paper with cooking spray.
  3. Put the oats in a blender and blend to a flour-like consistency. Combine the oat flour, wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl.
  4. Combine the honey, oil, vanilla and eggs in a medium bowl; add the sugar, stirring until combined. Add the apples and stir until well combined. Add the flour mixture and stir just until combined. Gently stir in the walnuts. 
  5. Pour the batter into the prepared loaf pan and sprinkle with the crumble topping. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes, then remove from the pan to the rack and cool completely.