apple breakfast recipes

In a skillet over medium heat, melt butter. Add diced apples, cinnamon, nutmeg, honey, and salt. Cook 5–7 minutes until softened and slightly caramelized.

Let apples cool slightly.

In serving glasses, layer yogurt, spiced apples, and granola. Repeat layers as desired.

Garnish with nuts or extra honey if using.

Serve immediately.

In a microwave-safe mug, whisk together flour, sugar, baking powder, cinnamon, and salt.

Add milk, oil, and vanilla; stir until smooth.

Fold in chopped apple.

Microwave on high for 1 minute 30 seconds – 2 minutes, until cake is set.

Let cool slightly before enjoying. Optional: top with a drizzle of caramel, scoop of ice cream, or dust of cinnamon.

Toast the bread until golden and crisp.

Spread peanut butter evenly over the toast.

Layer apple slices neatly on top.

Sprinkle with granola.

(Optional) Drizzle with honey or dust with cinnamon for extra flavor.

Serve immediately and enjoy!

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

In a large bowl, mix oats, cinnamon, baking powder, and salt.

In another bowl, whisk milk, eggs, maple syrup, and vanilla.

Stir wet ingredients into dry until combined. Fold in apples, nuts, and dried fruit if using.

Pour mixture into prepared dish.

Bake for 35–40 minutes, until set and lightly golden.

Cool slightly before slicing. Serve warm, or store in fridge for up to 5 days.

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.

In a bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk eggs, oil, honey/maple syrup, vanilla, and applesauce (or yogurt) until smooth.

Fold in grated apple and carrot.

Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.

If desired, fold in walnuts or raisins.

Divide batter evenly into muffin cups (about ¾ full).

Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 5 minutes, then transfer to a wire rack.

Cook the quinoa:

• In a medium saucepan, combine rinsed quinoa, milk, water, cinnamon, and salt.

• Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and liquid absorbed.

• Stir in vanilla extract and sweetener.

Prepare the apples:

• In a skillet, melt butter or coconut oil over medium heat.

• Add apple slices, cinnamon, and maple syrup.

• Cook for 5–7 minutes, stirring occasionally, until apples are tender and caramelized.

Assemble:

• Divide porridge into bowls, top with sautéed apples, and add any optional toppings.

Preheat oven to 350°F (175°C).

In a large mixing bowl, toss the sliced apples with maple syrup, cinnamon, lemon juice, and vanilla. Spread evenly in a greased baking dish.

In another bowl, mix oats, almond flour, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until crumbly.

Sprinkle the topping evenly over apples.

Bake for 30–35 minutes, until apples are tender and topping is golden brown.

Let cool slightly before serving. Enjoy warm, on its own or with dairy-free yogurt.

In a mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.

In another bowl, whisk the egg, milk, vanilla, and melted butter.

Pour wet ingredients into dry ingredients and stir until just combined.

Fold in the grated apple.

Heat a lightly oiled skillet or griddle over medium heat.

Pour ¼ cup of batter for each pancake. Cook until bubbles form on top and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden brown.

Serve warm with maple syrup, extra apple slices, or chopped nuts.

Preheat oven to 350°F (175°C).

Prepare apples: Core the apples, leaving the bottoms intact to form little “cups.” Place them in a baking dish.

Make filling: In a bowl, mix oats, walnuts, sugar, cinnamon, nutmeg, vanilla, salt, and melted butter until crumbly.

Stuff apples: Spoon mixture into the hollowed apples, packing gently.

Bake: Add ½ cup water to the baking dish to prevent sticking. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15–20 minutes until apples are tender and topping is golden.

Serve warm: Optional — top with Greek yogurt, whipped cream, or vanilla ice cream.

Prepare the Dough:

• In a bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit 5–10 minutes until foamy.

• Add flour, remaining sugar, egg, butter, and salt. Mix and knead until smooth (about 8 minutes).

• Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).

Make the Apple Filling:

• In a skillet, melt butter and cook apples for 3–4 minutes until slightly softened.

• Stir in brown sugar, cinnamon, and nutmeg. Cook until apples are tender. Cool slightly.

Assemble Rolls:

• Roll dough into a 12×18-inch rectangle. Spread apple filling evenly over dough.

• Roll up tightly from the long side and slice into 12 rolls.

• Arrange in a greased 9×13-inch baking dish. Cover and let rise 30–40 minutes.

Bake:

• Preheat oven to 350°F (175°C).

• Bake rolls for 25–30 minutes until golden brown.

Make the Icing:

• Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk for desired consistency.

• Spread icing over warm rolls.

Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast-iron pan in the oven to heat.

In a medium bowl, whisk together eggs, milk, flour, salt, vanilla extract, and sugar until smooth. Set aside.

In the hot skillet, melt the butter and swirl to coat the pan. Add apple slices and sprinkle with cinnamon. Cook for 2–3 minutes on the stovetop until slightly softened.

Pour the batter evenly over the apples in the skillet.

Bake in the oven for 20–25 minutes, or until the pancake is puffed and golden brown. Do not open the oven during baking.

Remove from oven and let it settle for a minute. Dust with powdered sugar or drizzle with maple syrup before serving.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, and black pepper.

Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.

Stir in shredded cheddar cheese and diced apple.

In a small bowl, whisk together milk, egg, and Dijon mustard (if using). Pour into dry ingredients and mix until just combined.

Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick circle.

Cut into 8 wedges and place on the prepared baking sheet. Brush tops with a little milk.

Bake for 20–25 minutes or until golden brown and firm to the touch.

Cool slightly before serving.

Prepare the Apple Filling:

• In a skillet over medium heat, melt butter and add diced apples, brown sugar, and cinnamon.

• Cook for 5–7 minutes until apples are soft and caramelized. Remove from heat and let cool slightly.

Prepare the Stuffed French Toast:

• Spread cream cheese on one side of 4 bread slices. Top with caramelized apples. Place the remaining bread slices on top to make sandwiches.

Make the Egg Mixture:

• In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and salt.

Cook the French Toast:

• Heat a skillet over medium heat and add butter or oil.

• Dip each sandwich in the egg mixture, coating both sides, and cook until golden brown, about 3–4 minutes per side.

Serve:

• Drizzle with caramel sauce and serve warm. Optionally, sprinkle with powdered sugar or nuts.

Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In another bowl, whisk eggs, milk, and vanilla. Gradually mix wet ingredients into dry ingredients until just combined. Fold in the diced apples.

Heat oil: In a deep skillet or pot, heat about 1 inch of vegetable oil to 350°F (175°C).

Fry fritters: Drop spoonfuls of batter into hot oil, frying 2-3 at a time. Fry until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Make glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency by adding more milk if needed.

Glaze fritters: Drizzle glaze over warm fritters or dip each fritter in the glaze. Serve immediately.

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.

Alternately add flour mixture and sour cream (and milk) to the butter mixture, beginning and ending with flour mixture. Mix until just combined. Fold in chopped apples.

Pour batter into prepared pan and spread evenly.

For the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over cake batter.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Allow cake to cool in pan for 15 minutes before serving.