Transform your morning routine with this wholesome oatmeal breakfast cake, a revolutionary recipe that’s helping health-conscious individuals achieve their wellness goals. This naturally sweetened, protein-rich breakfast option combines the heartiness of oats with fresh fruits and nuts, creating a satisfying meal that keeps you energized throughout the morning.
Ingredients
For a 7-inch (18 cm) cake:
- 100g rolled oats (1 cup)
- 200ml milk (¾ cup + 2 tablespoons)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 medium ripe bananas (approximately 200g)
- 1 medium apple (approximately 150g)
- 100g fresh cranberries (1 cup)
- 30g chopped walnuts (¼ cup)
Step-by-Step Instructions
- Preheat your oven to 180°C (360°F). Line a 7-inch (18 cm) round cake pan with parchment paper.
- In a large bowl, combine the rolled oats and milk. Let it sit for 10 minutes to allow the oats to soften.
- Meanwhile, peel and mash the bananas until smooth. Core and dice the apple into small cubes.
- Add the eggs, vanilla extract, and salt to the soaked oats. Mix well until combined.
- Fold in the mashed bananas, diced apple, cranberries, and walnuts until evenly distributed.
- Pour the mixture into the prepared cake pan, smoothing the top with a spatula.
- Bake for 40 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before removing.
Nutritional Information
(Per slice, based on 8 servings)
- Calories: 165
- Protein: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Healthy Fats: 5g
- Natural Sugars: 12g
Time Requirements:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Pro Tips for Perfect Results
- Use very ripe bananas for natural sweetness and better binding.
- Don’t overmix the batter to maintain a tender texture.
- Check doneness at 35 minutes, as oven temperatures can vary.
- Let the oats soak thoroughly for better texture and digestibility.
Variations and Substitutions
- Replace cranberries with blueberries or raspberries
- Swap walnuts for almonds or pecans
- Use plant-based milk for a dairy-free version
- Substitute mashed pear for apple
- Add cinnamon or nutmeg for warming spice notes
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes, use certified gluten-free oats to make this recipe suitable for gluten-sensitive individuals.
Q: Will this cake keep me full until lunch?
A: Yes, the combination of fiber-rich oats, protein from eggs, and healthy fats from nuts provides sustained energy.
Q: Can I prepare this the night before?
A: Absolutely! You can mix the ingredients the night before and bake in the morning, or bake ahead and reheat portions.
Q: How can I store leftovers?
A: Store in an airtight container in the refrigerator for up to 5 days.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 5 days
- Freeze: Wrap individual slices and freeze for up to 3 months
- Make-Ahead: Prepare batter the night before and refrigerate
- Reheating: Warm in microwave for 20-30 seconds or toast lightly
- Room Temperature: Consume within 24 hours if kept at room temperature
This versatile breakfast cake isn’t just a meal – it’s a sustainable approach to healthy eating that proves nutritious food can be delicious and satisfying. Perfect for meal prep and busy mornings, this recipe will become your go-to breakfast solution for sustainable weight management and lasting energy.
