Oatmeal Cake

5 from 4 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: Gluten-free, High Protein, Low calorie, Vegan

Keyword: applesauce, banana, Greek yogurt, oats, protein powder

Servings: servings

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.

Nutrition