This protein-packed breakfast cake transforms traditional oatmeal into a convenient, grab-and-go option that’s perfect for busy mornings. By combining the natural sweetness of apples with tart cranberries and protein-rich ingredients, I’ve created a nutritious powerhouse that keeps you satisfied until lunch.
Ingredients
Dry Ingredients
- 2 cups rolled oats (200g)
- 2 scoops vanilla protein powder (60g)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 2 large eggs
- 1 cup Greek yogurt (240g)
- 2 tablespoons maple syrup (30ml)
Mix-ins
- 2 medium apples, grated (about 2 cups/200g)
- ½ cup dried cranberries (60g)
- ½ cup chopped walnuts (60g)
Instructions
- Position your oven rack in the center and preheat to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together rolled oats, protein powder, cinnamon, baking powder, and salt until well combined.
- In a separate medium bowl, beat eggs until slightly frothy. Stir in Greek yogurt and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. The mixture will be thick.
- Peel and grate the apples using the large holes of a box grater. Gently fold the grated apples, dried cranberries, and chopped walnuts into the batter.
- Transfer the batter to your prepared springform pan, spreading it evenly with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Place the pan on a wire rack and let cool for 15 minutes before removing the springform ring. Allow to cool completely before slicing.
Storage and Serving
Store in an airtight container in the refrigerator for up to 5 days. Serve cold or gently warmed. This cake pairs wonderfully with additional Greek yogurt, fresh fruit, or a drizzle of almond butter.
Pro Tips
- Choose firm, sweet-tart apples like Honeycrisp or Pink Lady for the best texture and flavor
- Squeeze excess moisture from grated apples to prevent a soggy cake
- Let eggs and yogurt reach room temperature for better incorporation
- Don’t overmix the batter to maintain a tender crumb
Nutrition Information
(Per serving, based on 8 servings)
- Calories: 285
- Protein: 15g
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 18g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 48mg
- Sodium: 125mg
Time Requirements
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
This hearty breakfast cake delivers sustained energy through its balanced combination of complex carbohydrates, protein, and healthy fats. The natural sweetness from apples and cranberries eliminates the need for excessive added sugars, while Greek yogurt keeps the texture moist and adds extra protein. Perfect for meal prep, this cake maintains its quality for several days when properly stored.
