Description
This Healthy Breakfast Oatmeal Apple Cake is a nutritious and delicious treat perfect for starting your day or enjoying as a wholesome dessert. Packed with oats, fresh apple, and natural sweetener honey, this moist cake is blended to a smooth batter and baked to perfection. It’s a great way to enjoy the flavors of cinnamon and vanilla while benefiting from whole ingredients, making it an ideal choice for a balanced diet.
Ingredients
Units
Scale
Main Ingredients
- 1 cup oats
- 1 large apple, peeled and chopped
- 3 Tbsp honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 Tbsp yogurt
- 2 eggs
- 1 Tbsp butter or coconut oil
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready for baking the cake evenly.
- Prepare Batter: Place all ingredients except for 1/4 cup of the oats into a blender or mix in a bowl using a hand blender. Use only 3/4 of the oats initially. Blend or process the mixture until smooth to create the batter.
- Mix in Remaining Oats: Once the batter is smooth, gently fold in the remaining 1/4 cup oats to add texture to the cake.
- Prepare Baking Pan: Line a smaller-sized baking pan with parchment paper to prevent sticking. Pour the batter evenly into the pan.
- Bake the Cake: Bake in the preheated oven for 20 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool the Cake: After baking, let the cake cool completely. For best texture and flavor, refrigerate the sliced cake in an airtight container for at least one hour before serving.
- Serve: Enjoy the cake as a healthy breakfast option or a wholesome dessert.
Notes
- Honey is used as a natural sweetener, but you can substitute with maple syrup if preferred.
- You can use either butter or coconut oil depending on your dietary preference.
- Letting the cake cool improves its flavor and texture.
- This cake can be stored in the refrigerator for up to 3 days in an airtight container.
- For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
