Cinnamon Apple Oat Almond Squares on AMYONE Quarter Sheet Silicone Mat — Small-Batch, Soft-Baked
This batch makes 12–16 squares with an oat-almond press-in base, sautéed cinnamon apples, a light almond-oat streusel, and a vanilla glaze option. The whole bake uses one AMYONE quarter sheet silicone mat placed on a 9×13/quarter sheet pan: press, fill, streusel, bake, cool, and cut on the same mat—no parchment, no greasing, no second liner, no cutting the mat to fit.
Apple squares get soggy when raw fruit sits on a thin crust, or they stick to paper liners after the cinnamon syrup caramelizes. A quarter sheet silicone mat changes the workflow: you press the oat-almond base directly on the mat, spread drained cinnamon apples, add streusel, bake on a rigid quarter/9×13 pan, cool on the same surface, and cut clean bars. AMYONE quarter sheet mat is food-grade liquid silicone reinforced with fiberglass, BPA-free, non-stick, dishwasher safe, and rated −40 to 480°F ; it fits standard US quarter baking sheets and replaces parchment for sheet bakes. Because silicone insulates a little, these squares bake at a steady moderate temperature and are judged by set texture rather than dark color.
Ingredients
- 100g old-fashioned rolled oats, lightly ground
- 80g almond flour
- 60g all-purpose flour
- 60g brown sugar
- 90g unsalted butter, melted
- 1g fine salt
- 1 tsp vanilla extract
- 400g firm apples (Honeycrisp or Granny Smith), peeled, diced 1cm
- 40g granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 15g butter
- 50g all-purpose flour
- 40g almond flour
- 40g brown sugar
- 40g cold butter, cubed
- 30g rolled oats
Instructions
Step 1 — Set the mat and cook the apples.
Place the AMYONE quarter sheet mat on a 9×13/quarter pan. Melt 15g butter in a skillet, add apples, sugar, cinnamon, nutmeg, and lemon juice; cook 6–8 minutes until just tender and most liquid evaporates. Cool slightly. Drain if syrupy so the base stays crisp.
Step 2 — Press the oat-almond base on the mat.
Mix ground oats, almond flour, flour, brown sugar, salt, melted butter, and vanilla into a damp crumb. Tip onto the mat and press evenly to the edges, building a low 1cm rim. Use a flat-bottom cup to level. No parchment, no grease, no second mat.
Step 3 — Make streusel and layer apples.
Rub cold butter into flour, almond flour, brown sugar, and oats until clumpy. Spread the cooled cinnamon apples over the pressed base to the rim; scatter streusel evenly. Light streusel bakes into a tender topping; heavy streusel needs a few more minutes.
Step 4 — Bake until set.
Bake at 340°F / 171°C for 26–32 minutes until the streusel is golden, edges are lightly browned, and the center feels set with no wet apple showing. Silicone browns slower than metal , so check texture at 26 minutes rather than waiting for dark color.
Step 5 — Cool on the mat, cut, and glaze.
Cool on the mat 45–60 minutes at room temperature, then refrigerate 30 minutes for cleaner cuts. Use a long sharp knife to cut 3×4 or 4×4; avoid chopping on the silicone—lift pieces with a spatula to a board if needed . Whisk glaze and drizzle after full cooling.
Pro Tips
- Use firm apples, not ripe-soft ones. Firm fruit holds dice shape and avoids a watery layer.
- Cook off the syrup before layering. Cinnamon sugar releases liquid; draining keeps the oat-almond base from getting soggy.
- Press the base thin and even. A thick base slows bake time and leaves the apple layer under-set.
- Place the silicone mat on a rigid quarter/9×13 pan before filling. Flexible mats are hard to move when full.
- Bake by set texture. Silicone insulates, so golden streusel matters more than a dark bottom.
- Cool fully before cutting. Warm apple filling smears; chilled squares give sharper edges.
Frequently asked questions
Can I bake these on the AMYONE quarter sheet mat instead of a 9×13 pan with paper?
Yes. Lay the 8.25×11.75-inch mat on a standard quarter/9×13 pan, press, fill, streusel, bake, cool, and cut on the same mat. It is food-grade silicone over fiberglass, non-stick, dishwasher safe, and rated −40 to 480°F ; no parchment needed.
My bottom stayed pale—are the squares done?
Silicone insulates, so bottoms can look lighter than metal-pan bakes . Check that streusel is golden, edges pull slightly, and the center feels set with no wet apple. If the top browns before the center sets, lower 5–10°F and extend time.
Why did the base get soggy?
Usually undrained apples or too much lemon/butter syrup. Cook apples until the liquid mostly evaporates, drain excess syrup, and pre-bake the oat-almond base 5–6 minutes if your fruit is very juicy.
Can I make it gluten-free?
Replace all-purpose flour with certified gluten-free flour or extra ground oats/almond flour; verify oats are certified GF. Texture will be more tender; chill longer before cutting. Label “gluten-free” only after checking every ingredient and workspace.
How do I keep the mat non-stick after sticky bakes?
Wash with warm soapy water or dishwasher after sugar bakes; remove butter film fully, because residue reduces release . Do not cut on the mat; use a knife on a board after lifting pieces .
How long do they keep?
Store uncovered-to-airtight at room temperature 1 day, refrigerated up to 5 days, or freeze unglazed up to 1 month. Glaze after thawing and cooling. Reheat 5 minutes at 300°F / 149°C for a fresher streusel.
