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Breakfast recipe · from the recipe book

Upside-Down Caramel Apple Oat Bake

Brown-sugar caramelized apple slices crown a tangy, kefir-soaked oat cake dotted with plump raisins and toasty pecans, all warmed with cinnamon and ginger.

Upside-Down Caramel Apple Oat Bake

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 2 medium320 gApplecored and thinly sliced
  • 1¾ cups (410 ml)450 gPlain kefir, low-fat
  • 2 large100 gEggs
  • 3 tbsp packed40 gBrown sugardivided
  • 1½ tbsp20 gUnsalted butterdivided
  • ⅓ cup chopped35 gPecanschopped
  • ¼ cup40 gRaisins
  • 2 tbsp15 gGround flaxseed
  • 2 tsp5 gGround cinnamondivided
  • ½ tsp1 gGround ginger
  • ¾ tsp4 gBaking powder
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 375°F (190°C). Core and thinly slice the apple and chop the pecans.
  2. Melt half the butter in a 10-inch oven-safe skillet over medium heat. Stir in half the brown sugar and 1 g of the cinnamon, add the apple slices, and cook 5 to 6 minutes until just tender and glossy. Spread the apple in an even layer and take the skillet off the heat.
  3. In a large bowl, stir together the oats, flaxseed, the remaining cinnamon, ground ginger, baking powder and salt.
  4. In a second bowl, melt the remaining butter and whisk in the kefir, egg, vanilla and the remaining brown sugar.
  5. Pour the kefir mixture over the oat mixture, then stir in the raisins and pecans. Let it sit 5 minutes so the oats soak.
  6. Spoon the oat batter evenly over the apple in the skillet without stirring.
  7. Bake 30 to 35 minutes, until the center is set and reaches 160°F (71°C) and the edges are golden.
  8. Cool 10 minutes, run a knife around the edge, and invert onto a plate so the caramel apples are on top. Cut into 4 wedges and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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