I love having my own cute little personal breakfast bake, it makes me feel so special! This naturally sugar and flour free apple breakfast crisp reminds me of my Peanut Butter Granola except with less work. It’s perfect for a special breakfast treat on a weekend. I love to top mine with a scoop of vegan yogurt. It’s divine – basically dessert for breakfast without the blood sugar roller coaster!
More Breakfast Bakes to Try:
- Pumpkin Apple Oat Bake
- Sweet Potato Breakfast Bake
- Summer Fruit Crisp w/ Coconut Yogurt
- Peanut Butter & Jelly Baked Oatmeal
If you make this sweet little personal apple breakfast crisp, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see your remakes!
Apple Breakfast Crisp For One
This festive fall-spiced sugar-free apple breakfast crisp is perfect for one, or easily scalable to feed a crowd.
Print
Pin
Ratings & Comments
Servings
Ingredients
Fruit
- 6 oz apple, finely chopped
Grain
- 1 oz rolled oats
Protein
- 1 oz peanut butter
- 0.5 oz nuts
- 2 oz yogurt, topping
Spices
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
Instructions
- Preheat the oven to 350 F.
- Mix together the apples and spices and put into an oven safe dish.
- Combine the oats, peanut butter, nuts, and another dash of cinnamon and sprinkle over the apple mixture.
- Sprinkle over the apple mixture and bake for 45 to 50 minutes, until the apples are soft.
- Top with 2 oz plain yogurt, and sprinkle with more cinnamon.
Notes
- To make this breakfast gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.
Save This Recipe to Your Personal Library!Check out my recipe app where you can gain access to my complete recipe library and save and organize your favorites! It has lots of other awesome features too, including meal planning tools and automatic grocery lists! ♡ Learn More ♡
Looking for More Delicious Sugar & Flour Free Breakfasts?
- 23 Baking Recipes Without Sugar & Flour
- Sugar & Flour Free Baking Hacks
- How to Make Healthy Breakfast Cookies
- Baked Granola Cups (Sugar & Flour Free!)
- Pumpkin Apple Oat Bake
- Pumpkin Spiced Breakfast Cookies (Sugar & Flour Free!)
- Flourless Pumpkin Oat Muffins (Vegan!)
This is one of my favorites Kim Carr
Hi Katie! Thanks for the recipe! I noticed a typo in the servings…I highlighted it belowLove your site and all your recipes!Tracy Jirschele aka @tracy.brightlines
you mean fruit serving, not veggie, right? I just want to make sure I wasn’t missing something
Oh my-this was delicious! Thanks for sharing. I’m fairly new to BLE way of eating
Could you donthecappke crisp in the microwave?
Whoops, sorry for all those typos, I think I fixed them! Shame on me for blogging while tired 😆
Do you not add water at all?
Nope!
What can you use instead of yogurt????
Milk maybe, or ricotta? Or more nuts?
I absolutely love this recipe! I have made it in the microwave for a quick week day breakfast and it comes out great. Thanks for sharing!
This recipe was so good! I also made it with 6oz of frozen blueberries and it tasted like a blueberry pie. Thanks!
Yum, great idea! Thanks for the feedback. <3
Wow was this good! My modification was instead of yogurt, I made the nuts 1 oz of nuts and seeds (a mix of hemp/chia and flax meal and chopped pecans). It was the best BLE breakfast ever!
Yay! Glad you enjoyed it Johanna 🙂
Pingback: Peanut Butter & Jelly Baked Oatmeal | Katie's Conscious Kitchen
Pingback: Strawberry Rhubarb Oatmeal Bars | Katie's Conscious Kitchen
Pingback: Baked Granola Cups (Sugar & Flour Free!) | Katie's Conscious Kitchen
Pingback: Flourless Sweet Potato Brownies | Katie's Conscious Kitchen
Pingback: Sweet Potato Breakfast Bake | Katie's Conscious Kitchen
I LOVE this recipe. I take out the nuts and serve it with more yoghurt. Also soften the peanut butter with 2 tsp boiling water. YUM
Pingback: Stuffed Delicata Squash Boats | Katie's Conscious Kitchen