Apple Oatmeal Breakfast Cake
User Reviews
4.4
Apple Oatmeal Breakfast Cake
Description
Apple Oatmeal Breakfast Cake is made by grinding rolled oats into flour, then combining with baking powder, salt, and pumpkin spice for flavor and leavening. The wet ingredients include eggs, avocado oil, applesauce, pure maple syrup, and optional vanilla extract, which together produce a moist batter. Chopped or grated apples are folded in to contribute bursts of fruit sweetness and texture.
The batter is poured into a parchment-lined pan to prevent sticking and creates an evenly baked cake with a soft crumb and lightly spiced flavor. The blend of oats and apples gives this cake a hearty texture that holds well, making it a satisfying breakfast or snack option.
For variation, ground cinnamon can be used in place of pumpkin spice, and some avocado oil may be substituted with applesauce to reduce fat content. The cake stores well in an airtight container in the refrigerator for up to five days and freezes for up to three months in a sealed bag.
Ingredients
- 2 cups rolled oats
- 2 tsp baking powder
- 3/4 tsp salt sea salt
- 2 tsp pumpkin spice
- 2 large egg
- 1/2 cup avocado oil
- 1/2 cup pure maple syrup
- 1/2 cup applesauce unsweetened
- 1 ½ tsp vanilla extract optional, pure
- 1 large apple chopped or grated, about 2 cups
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan or round cake pan with parchment paper. I strongly recommend using parchment paper as opposed to cooking spray for this recipe to make it easier to get the cake out of the pan.
- Transfer the oats to a high-speed blender and blend for 30 seconds to 1 minute, or until a flour forms. Add the rest of the dry ingredients (baking powder sea salt, and pumpkin pie spice) to the blender and blend for a few seconds to combine.
- Combine the eggs, avocado oil, applesauce, pure maple syrup, and vanilla extract in a large bowl and mix well until everything is combined.
- Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well.
- Stir the chopped apples (or shredded apples) into the cake batter. Note: if you'd like to toss the apples in 1 tablespoon of flour to prevent them from sinking to the bottom of the pan, you can!
- Pour the cake batter into the prepared pan and spread it into an even layer using a rubber spatula. If you'd like, you can add more apple pieces to the top of the batter.
- Bake for 23 to 28 minutes in the preheated oven, or until the top of the cake is golden brown. Cakes are fully baked when they reach an internal temperature of 190 degrees F. You can insert an instant read thermometer into the center of the cake to verify it is done.
- Remove the cake from the oven and allow it to cool completely to room temperature.
- Pull on the edges of the parchment paper to release the cake from the pan and transfer it to a cutting board. Slice the cake into individual slices and enjoy!
- If you're eating this cake for breakfast, I recommend pairing it with a quality protein source like Greek yogurt, scrambled eggs, leftover animal protein, etc.
Notes
- Ground cinnamon can substitute pumpkin spice if preferred for a milder spice note.
- Replace some avocado oil with unsweetened applesauce to reduce fat while maintaining moisture.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze the cake in a sealed bag for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1Slice (of 6) | |
| Calories | 389kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
