Oat Flour Apple Cinnamon Bread: The Only Fall Recipe You’ll Ever Need

Imagine biting into a slice of warm, spiced apple cinnamon bread that’s so moist it practically melts in your mouth. Now imagine it’s gluten-free, packed with fiber, and takes less than 10 minutes to prep. Sounds like a fantasy?

Nope—just oat flour apple cinnamon bread doing its thing. This isn’t another dry, crumbly “healthy” loaf. It’s the kind of recipe that makes you question why you ever bothered with store-bought muffins.

And the best part? You probably have most of the ingredients in your pantry right now.

Why This Recipe Slaps

This bread hits every note: sweet but not cloying, spiced but not overwhelming, and hearty without feeling heavy. The oat flour gives it a nutty depth, while the apples keep it stupidly moist.

Cinnamon? Non-negotiable. It’s the coziest flavor on earth, and we’re using enough to make it count.

Plus, this recipe skips the refined sugar (hello, maple syrup) and keeps the oil minimal. Translation: you can eat two slices without guilt. Maybe three.

Ingredients You’ll Need

• 2 cups oat flour (make your own by blending rolled oats)
• 1 tsp baking powder (not soda—trust me)
• 1.5 tsp cinnamon (or go rogue and add 2 tsp)
• 1/2 tsp salt (balances the sweetness)
• 2 eggs (or flax eggs for vegan)
• 1/3 cup maple syrup (or honey if you’re out)
• 1/4 cup melted coconut oil (or butter, because butter)
• 1 tsp vanilla extract (imitation vanilla is a crime)
• 1 cup grated apple (peel it or don’t—we’re not your boss)
• 1/4 cup milk of choice (dairy, almond, oat—whatever floats your boat)

How to Make It (Without Messing It Up)

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

   Laziness wins here.

2. Whisk the dry stuff. In a bowl, mix oat flour, baking powder, cinnamon, and salt. No lumps allowed.
3. Beat the wet ingredients. In another bowl, combine eggs, maple syrup, coconut oil, vanilla, and milk. Stir until it looks like liquid gold.
4. Mix it all together. Pour the wet into the dry, then fold in the grated apple.

   Don’t overmix—this isn’t a CrossFit workout.

5. Bake for 45-50 minutes. A toothpick should come out clean. If it doesn’t, bake longer. This isn’t rocket science.
6. Cool for 10 minutes. Then devour.

   Or, you know, try to let it cool fully. Good luck with that.

How to Store This Masterpiece

Room temp: Wrap it in foil or stash it in an airtight container for up to 3 days. Fridge: Lasts a week, but good luck keeping it that long. Freezer: Slice it, wrap individual pieces, and freeze for up to 3 months. Toast straight from frozen—no thawing required.

Why This Bread Is Basically a Superfood

Oat flour delivers fiber and protein, apples bring vitamins and moisture, and cinnamon stabilizes blood sugar.

It’s also naturally sweetened, so you won’t crash an hour later. Plus, it’s gluten-free if you use certified GF oats. Basically, it’s dessert pretending to be breakfast.

We’re here for the deception.

Common Mistakes (And How to Avoid Them)

• Overmixing the batter. Gluten-free doesn’t mean rubber-free. Stir until just combined.
• Using old baking powder. Test it by dropping a bit in water. If it fizzes, you’re good.

  If not, buy fresh.

• Skimping on the apple. Grate it finely, and pack it in. This is the moisture secret.
• Underbaking. The top should be golden, and a toothpick must come out clean. No excuses.

Swaps and Subs (Because Life Happens)

No oat flour? Blend rolled oats in a food processor. No maple syrup? Honey or agave work. Allergic to eggs? Flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Hate coconut oil? Butter or olive oil.

FYI, swaps may tweak the texture, but it’ll still taste amazing.

FAQs (Because You’re Curious)

Can I use store-bought oat flour?

Absolutely. Just check it’s finely ground. If it’s gritty, your bread will be too.

IMO, homemade is cheaper and just as easy.

Why is my bread dense?

You overmixed the batter or packed the oat flour too tightly. Measure it like you’re gently spooning clouds into a cup.

Can I add nuts or raisins?

Go nuts—literally. Toss in 1/2 cup of walnuts or raisins.

Just don’t blame us when it becomes addictive.

How do I know when it’s done baking?

Toothpick test. If it comes out clean, you’re golden. If not, bake another 5 minutes.

Repeat as needed.

Final Thoughts

This oat flour apple cinnamon bread is the ultimate flex: healthy enough for breakfast, delicious enough for dessert, and easy enough for weeknights. It’s the recipe you’ll make every fall (and let’s be real, all winter too). So grab those apples, dust off your loaf pan, and get baking.

Your future self, happily munching on this bread, will thank you.