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This old-fashioned Oatmeal Cake is healthy, cozy and packed with nostalgic flavors. Vegan and gluten-free, this easy recipe will quickly become a family favorite. You will love it for breakfast or as wholesome dessert.
If you think that oats are just for porridge, it’s time to change your mind. From breakfast bars to healthy oatmeal raisin cookies, oats go well in many recipes. Today we’re turning your morning oatmeal into a moist and tender cake. You, your family and your kids won’t ever believe it’s healthy.
Packed with warm flavors and texture, this banana oatmeal cake tastes as delicious as grandma’s dessert. But it takes a healthier twist, leaving out eggs, sugar and butter, to make it vegan, gluten-free and good for the diet. The best part is, this easy oat cake comes together in a bowl in less than 30 minutes. Mix all ingredients and bake in a 7 x 7 inch pan for 15 to 20 minutes.
You can also make it ahead for the week. It stores well in the fridge and in the freezer, so it’s perfect for meal prep. For breakfast, it pairs well with Greek yogurt, fruit and nut butter. If you crave an indulgent treat, serve a slice with a drizzle of maple syrup and walnuts on top. This baked oatmeal cake comes in handy also for on-the-go snacks, at school, work, or at home.
Ingredients
This easy recipe requires just a handful of pantry staples. Additionally, there’s no need for eggs, flour, butter or sugar. Instead, we are going to use healthier options such as bananas or applesauce and yogurt. Precise measurements can be found in the recipe card at the bottom.
- Ripe bananas. Use spotty, speckled bananas with a brownish peel. The riper they are, the sweeter the cake. As an alternative, replace bananas with 1 cup of unsweetened applesauce.
- Rolled oats. I recommend old fashioned rolled oats, gluten-free if necessary. They provide a better texture and have more taste. Quick oats are not suitable, as they easily get soft.
- Oat flour. This healthy recipe replaces refined white flour with oat flour. Almond flour, whole-wheat flour or protein powder will work as well.
- Greek yogurt. The yogurt provides moisture without eggs, butter or oil. For more protein I like Greek yogurt, but you can also use regular yogurt or dairy-free alternatives such as coconut yogurt.
- Maple syrup. In this recipe, maple syrup adds an extra touch of sweetness without resorting to refined sugar. Honey and agave are great substitutes.
- Spices and salt. A combination of vanilla extract, cinnamon and nutmeg gives this porridge cake all the traditional nostalgic flavors. The salt balances sweetness and enhances taste.
How to make oatmeal cake
I have included step-by-step directions with photos and a video, so you can follow along and bake at home. Printable recipe and more details can be found in the recipe card at the end of this blog post.
Step 1 – Prep. Preheat the oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) baking pan with parchment paper. Or grease it with oil to prevent sticking.
Step 2 – Mix wet ingredients. In a large bowl mash the bananas and then combine with yogurt, maple syrup, vanilla extract, cinnamon, nutmeg and a pinch of salt. Stir until the batter reaches a smooth consistency.
Step 3 – Add dry ingredients. Add rolled oats and oat flour to the wet mixture and stir until combined. You can optionally add extra mix-ins, such as chopped walnuts or raisins.
Step 4 – Bake. Transfer the batter to your prepared pan and spread it out evenly. Bake in hot oven for 15 to 20 minutes, or until the cake has set in the center. Let cool for at least 15 minutes before serving.
Watch the video recipe
Recipe tips
- Replace bananas – If you’re not a fan, replace the two bananas with a cup of unsweetened applesauce. I suggest serving applesauce oatmeal cake with caramelized apples, coconut cream and peanut butter on top.
- Use rolled oats – This recipe requires old fashioned rolled oats, quick oats and steel cut oats are not recommended. Rolled oats retain their chewy, hearty texture without becoming overly soft.
- Sweeten to taste – Ripe bananas provide plenty of natural sweetness, so I normally use just a couple tablespoons of maple syrup. But if you have the sweet tooth, add more maple syrup or honey. There are no eggs in the batter, meaning that you can taste and fix it before baking.
- Customize to your likings – Try experimenting with mix-ins and toppings like walnuts, raisins, peanut butter, or fresh berries for added texture. For the complete experience, you can also make it with a classic coconut topping.
How to store and freeze
To store. Allow to cool, then slice and place into an airtight container. At room temperature it will last for up to 3 days, in the fridge it can be stored for a maximum of 5 days. You can serve it cold, or re-warm it in the microwave for 15-30 seconds.
To freeze. For a longer storage, pack it into zipper bags and freeze for up to 4 months. To reheat, remove the from the freezer and warm it up in hot oven or in the microwave without thawing.
Frequently asked questions
Instant or quick oats won’t work here because they get too soft when mixed with wet ingredients.
Yes, you can add the traditional walnut coconut topping or serve it with cream cheese frosting on top. Other delicious ideas are peanut butter frosting, yogurt, chopped walnuts and chocolate chips.
More oatmeal desserts
- Healthy oatmeal raisin cookies
- Oatmeal protein cookies
- Pumpkin oatmeal cookies
- Healthy banana cake
- Oatmeal banana muffins
- Oatmeal banana bread
Oatmeal Cake
Ingredients
- 2 ripe bananas, 7.5 oz (225 g), replace with 1 cup (220 g) unsweetened applesauce
- 1 ½ cups (150 g) rolled oats
- ½ cup (50 g) oat flour, replace with whole-wheat flour or protein powder
- ⅓ cup (80 g) Greek yogurt , or dairy-free yogurt
- 3-4 tbsp maple syrup, to taste
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ⅙ tsp ground nutmeg
- a pinch of salt
Instructions
- Heat oven to 350°F (180°C) and fold a 7 x 7 inch (15 x15 cm) baking pan with parchment paper.
- In a large bowl mash the bananas and combine with yogurt, maple syrup, vanilla extract, cinnamon, nutmeg and a pinch of salt. Stir until smooth.
- Add rolled oats and oat flour to the wet mixture and stir until combined. You can optionally add extra mix-ins, such as chopped walnuts or raisins.
- Transfer the batter to the prepared baking pan and spread it out evenly.
- Bake in hot oven for 15 to 20 minutes, or until the cake has set in the center. Let cool for at least 15 minutes before serving.
Notes
Ingredient notes
- Bananas: Replace with 1 cup (220 g) of unsweetened applesauce.
- Maple syrup: Adjust the amount of maple syrup to your likings. Bananas or applesauce add plenty of natural sweetness, but for a sweeter cake you may need 1-2 extra tablespoons of maple syrup.
- Dairy-free: Replace Greek yogurt with your favorite nondairy yogurt, such as coconut yogurt or soy yogurt.
- Gluten-free: Use certified gluten-free rolled oats and oat flour.
- Protein powder: For high protein oatmeal cake, replace oat flour with half a cup of protein powder. I recommend vanilla vegan protein powder, it provides a great taste and texture.
- Extras: Stir into the batter chopped walnuts, pecans, pumpkin seeds, dried cranberries, raisins, blueberries or your favorite mix-ins.
Storage notes
- To store: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- To freeze: Place in zipper bags and freeze for up to 4 months.
- To reheat: Remove the cake from the freezer, then warm up in hot oven or in the microwave.
