Apples, Oats and Sesame! Soft Breakfast Squares With No Added Sugar

Apples, rolled oats, and sesame seeds make soft breakfast squares with no added sugar. The apples are grated into the batter, so their flavor and moisture run through the whole pan. Plain yogurt and eggs bring the mixture together, while sesame adds small, nutty-tasting seeds to the top and the cut surfaces.

These squares are more like a tender baked oatmeal cake than a crisp granola bar. They hold their shape best after cooling and are easy to portion ahead. You do not need to cook the oats first, knead a dough, or prepare a separate crust; a short rest in the bowl is enough before baking.

Timing, pan size, and portions

Allow about 15 minutes for mixing, 10 minutes for resting the oats, and 30–40 minutes for baking. Use an 8-inch square pan lined with parchment paper. The recipe makes nine breakfast-size squares. A much larger pan will give thinner pieces and a shorter baking time, while a smaller pan makes a deeper center that takes longer to set.

Ingredients

• 2 medium sweet apples, about 300 g after coring
• 160 g plain rolled oats
• 150 g plain yogurt with no added sugar
• 2 medium eggs
• 30 g sesame seeds, divided
• 30 ml neutral oil, such as canola oil
• 6 g baking powder
• Half a teaspoon of ground cinnamon
• A small pinch of salt

Choose ripe apples that taste pleasantly sweet when eaten raw. They provide the sweetness in the recipe, so a very tart variety gives a noticeably sharper result. Use ordinary rolled oats, not a sweetened instant breakfast mixture. Check the yogurt label as well: a plain-looking product can still contain added sugar or flavoring.

How to make apple oat squares with sesame

1. Heat the oven to 180°C, about 350°F, using conventional heat. Line the square pan with parchment, leaving a little overhang on two sides for lifting. Lightly pulse about half the oats to break them into smaller pieces. Leave the rest whole so the finished squares still have a clear, soft oat texture.

2. Wash and core the apples, then grate them on the medium holes of a box grater. Thin skin can remain if you like its texture; peel thicker skins first. If a large puddle of juice collects under the grated apple, pour off a little, but do not squeeze the fruit completely dry. The batter needs some of that moisture.

3. Whisk the eggs, yogurt, and oil in a bowl until combined. Add the grated apple and stir. In another bowl, combine the oats, baking powder, cinnamon, and salt. Tip the dry ingredients into the wet mixture, add 20 g of the sesame seeds, and mix with a spoon until there are no dry pockets.

4. Leave the batter to stand for 10 minutes so the oats can begin absorbing moisture. It should be thick and easy to spread rather than runny. Scrape it into the lined pan and distribute it evenly into the corners. Smooth the surface gently, then scatter the remaining 10 g of sesame seeds over the top and press them in lightly.

5. Bake in the middle of the oven for about 30–40 minutes. Look for lightly golden edges and a center that is set instead of moving like wet batter. Insert a skewer in the middle: a few moist crumbs are fine, but it should not carry raw egg mixture. Start checking earlier if your pan is particularly shallow.

6. Cool the bake in its pan for about 15 minutes, then lift it onto a rack using the parchment. Let it cool further before cutting into nine squares. The pieces become easier to handle as the crumb settles. Use a sharp knife and wipe it between cuts if the moist apple mixture begins to cling to the blade.

Keeping the squares soft but sliceable

The apples should be grated, not cut into a few large chunks. Smaller pieces spread moisture and flavor more evenly through the oats. Some apples release far more juice than others, which is why it helps to remove an obvious puddle without squeezing all the liquid out.

The short rest is also useful. If you judge the batter immediately after stirring, it may seem looser than it will be a few minutes later. Adding a large handful of extra oats straight away can make the baked squares dry. Give the listed ingredients time to come together before deciding that the mixture needs changing.

Do not cut the whole pan while it is piping hot. Warm oats, fruit, and egg form a delicate mixture that settles as it cools. Waiting makes tidier pieces without needing to bake away all the moisture. These are meant to remain soft in the middle, rather than becoming dry bars that snap when broken.

Variations and serving ideas

Cinnamon can be replaced with a small pinch of cardamom or a little unsweetened vanilla extract. If you are new to sesame in a breakfast bake, keep the amount as listed so it complements rather than dominates the apple. Toasting the seeds first gives a stronger flavor, but watch them carefully and cool them before mixing.

Serve a square with plain yogurt, fresh apple slices, or simply a warm drink. The recipe contains the natural sugars in fruit and dairy, so “no added sugar” does not mean the food contains no sugars at all. Honey, syrup, or a sweetened topping would be a separate addition and is not required for the batter.

Storage

Once the squares are completely cool, place them in a covered container in the refrigerator. Aim to eat them within three days. Do not close the box while the squares are still steaming, because condensation can make the sesame topping damp and the cut sides softer than expected.

For longer storage, freeze individual squares with parchment between them. Thaw a portion in the refrigerator, then warm it briefly if you prefer a softer, warmer breakfast. Reheat only what you plan to eat. A long time in the microwave can make the edges firmer, so start with a short interval and check the center.

Frequently asked questions

Can I make these without sesame?

You can leave the seeds out, but that creates a different version from the sesame squares described here. Keep the other quantities unchanged for the first attempt rather than replacing the seeds with a large amount of extra oats. If an allergy is the reason, check all ingredients and preparation surfaces instead of relying only on the omission.

Are the squares supposed to be crunchy?

No, this is a soft breakfast bake with grated apples and yogurt. The sesame and exposed oats may give the surface a little texture, but the center should remain tender. Baking much longer in search of a crunchy bar can dry the edges and does not turn the recipe into a conventional granola bar.

Can I use applesauce instead of grated apples?

Applesauce has a different moisture level and does not provide the same small pieces of fruit. It is not an exact replacement without adjusting the batter. For a predictable first batch, grate the apples as written. If you experiment later, treat it as a separate version and check consistency rather than pouring in the same weight automatically.

Does this recipe contain wheat flour?

No wheat flour is included in the listed ingredients; the oats give the squares their structure. That alone is not a gluten-free guarantee, because ordinary oats and baking powder may require checking. If you need a particular dietary version, choose appropriately labeled products and consider cross-contact in the kitchen as well as the ingredient list.

Let the oats rest, spread the batter evenly, and wait a little before cutting. Those small steps help turn apples and sesame into soft breakfast squares that are easy to portion for another morning.