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Soft Spelt Apple Cinnamon Squares with Maple Drizzle

Stacked spelt apple cinnamon breakfast squares with visible apple chunks and a light maple drizzle on a wooden board

Spelt apple cinnamon breakfast squares are soft, oat-flecked bars baked in one pan and cut into portions for the week. Spelt flour gives them a nutty, slightly sweet base while diced apples keep every bite moist.

The batter comes together in two bowls with a whisk, no mixer needed. You fold in the apples last so they stay in even pockets instead of sinking to the bottom.

I use firm apples like Honeycrisp or Granny Smith here. Softer, juicier apples release too much liquid and can leave a wet streak through the center, even when the top looks done.

These squares work for busy mornings, school lunches, or a snack with coffee. They stay soft for days if you store them well, which makes the batch worth doubling.

Why You'll Love This Recipe

  • One pan and two bowls, no mixer needed
  • Stays soft for four days at room temperature
  • Uses whole apples instead of applesauce for texture
  • Freezes well for grab-and-go breakfasts
Hand folding diced apples into thick spelt batter in a glass bowl with a wooden spoon on a marble counter

Ingredient Notes

  • Spelt flour: Gives a nutty, lighter texture than regular wheat flour. Swap in whole wheat flour 1:1 if that's what you have.
  • Rolled oats: Use old-fashioned rolled oats, not quick oats, for structure. Quick oats break down and make the squares mushy.
  • Apples: Pick a firm baking apple like Honeycrisp or Granny Smith. Mealy or very juicy apples add too much liquid to the batter.
  • Maple syrup: Adds sweetness and moisture. Honey works as a 1:1 swap but gives a slightly denser crumb.
  • Butter: Melted butter adds richness. Use melted coconut oil for a dairy-free version.
  • Milk: Whole milk keeps the crumb moist. Oat milk or almond milk both work fine as a swap.
Single spelt apple cinnamon breakfast square on a plate with coffee mug and linen napkin in morning light
Prep Time 15 mins
Cook Time 33 mins
Rest Time 12 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 9
Estimated Cost: 0.65
Calories: 210
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten, Vegetarian
Description

These squares use spelt flour and rolled oats for a dense, cake-like breakfast bar loaded with diced apple and cinnamon, no mixer required.

Ingredients
    Dry ingredients
  • 200 g Spelt flour
  • 100 g Rolled oats (old-fashioned, not quick oats)
  • 2 tsp Baking powder
  • 2 tsp Ground cinnamon
  • 1/4 tsp Salt
    • Wet ingredients
  • 2 Eggs (large)
  • 240 ml Whole milk (or oat milk for dairy-free)
  • 80 ml Maple syrup
  • 60 g Butter, melted (or melted coconut oil)
  • 1 tsp Vanilla extract
    • Add-ins and topping
  • 300 g Apples, peeled and diced ((about 2 medium); firm baking apples, cut into 1 cm cubes)
  • 50 g Walnuts, chopped (optional)
  • 1 Maple syrup, for drizzling (to 2 tbsp; optional, for serving)
Instructions
    Prep
  1. 1
    Heat the oven to 180 C / 350 F. Grease an 8x8 inch (20x20 cm) baking pan and line it with parchment paper.
  2. 2
    Peel and dice the apples into 1 cm cubes.
    3. Mix the batter
  3. 3
    In a large bowl, whisk together the spelt flour, oats, baking powder, cinnamon, and salt until combined.
  4. 4
    In a second bowl, whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth.
  5. 5
    Pour the wet ingredients into the dry ingredients and fold until just combined. The batter will be thick.
  6. 6
    Fold in the diced apples and walnuts, if using, until evenly distributed.
    7. Bake
  7. 7
    Spread the batter into the prepared pan and smooth the top with a spatula.
  8. 8
    Bake for 30 to 35 minutes, until the center springs back and a toothpick inserted comes out clean, not wet.
  9. 9
    Cool in the pan for 10 minutes, then lift out using the parchment and cool another 12 minutes on a wire rack before slicing into 9 squares.
  10. 10
    Drizzle with extra maple syrup just before serving, if you like.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 45mg15%
Sodium 150mg7%
Potassium 180mg6%
Total Carbohydrate 32g11%
Dietary Fiber 4g16%
Sugars 9g
Protein 6g12%
Vitamin A 150 IU
Vitamin C 2 mg
Calcium 90 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 120 mg
Magnesium 25 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Dice apples no larger than 1 cm to avoid raw pockets in the center.
  • Use old-fashioned rolled oats, not instant, for better structure.
  • Cool completely in the pan before cutting for clean squares.
  • Toothpick should come out clean, not wet, when fully baked.
Keywords: spelt apple cinnamon squares, spelt breakfast bars, apple cinnamon oat squares, spelt baking recipe, make-ahead breakfast squares

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • mixing bowls
  • whisk
  • wire rack

Tips

  • Dice apples small, about 1 cm cubes, so they cook through evenly and don't leave raw pockets.
  • Whisk dry ingredients separately first so the cinnamon and baking powder spread evenly through the flour.
  • Fold the apples in last with a spatula to keep them suspended instead of sinking to the pan bottom.
  • Check the center with a toothpick at 30 minutes, then add 3 to 5 more minutes if it's still wet.
  • Cool the squares fully in the pan before cutting or the middle rows will fall apart.

Variations

  • Stir 50g chopped walnuts or pecans into the batter with the apples for a crunchy bite.
  • Swap half the apples for diced pear and add a pinch of ground ginger for a warmer flavor.
  • Skip the maple drizzle and top the batter with a light oat and cinnamon crumble before baking.

Storage and Reheating

Store spelt apple cinnamon breakfast squares in an airtight container at room temperature for up to 4 days. Keep a sheet of parchment between layers so they don't stick together.

For longer storage, refrigerate for up to a week or freeze individual squares wrapped in plastic for up to 2 months.

Reheat a square for 15 seconds in the microwave, or warm a few in a 150 C / 300 F oven for 8 minutes if frozen. They're also good cold straight from the fridge.

Serving Suggestions

Serve spelt apple cinnamon breakfast squares warm with a drizzle of extra maple syrup or a smear of butter. A dollop of plain yogurt on the side balances the sweetness.

For a full breakfast plate, pair a square with scrambled eggs or a handful of berries. They also hold up well packed into a lunch box or gym bag.

A mug of coffee or spiced chai works alongside the cinnamon and apple flavor here.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-apple-cinnamon-breakfast-squares/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!