Healthy Oatmeal Breakfast Cake: A Nutritious No-Flour, No-Sugar Start to Your Day

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

1. Preheat your oven to 180°C (360°F). Line a 7-inch (18 cm) round cake pan with parchment paper.
2. In a large bowl, combine the rolled oats and milk. Let it sit for 10 minutes to allow the oats to soften.
3. Meanwhile, peel and mash the bananas until smooth. Core and dice the apple into small cubes.
4. Add the eggs, vanilla extract, and salt to the soaked oats. Mix well until combined.
5. Fold in the mashed bananas, diced apple, cranberries, and walnuts until evenly distributed.
6. Pour the mixture into the prepared cake pan, smoothing the top with a spatula.
7. Bake for 40 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
8. 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

1. Use very ripe bananas for natural sweetness and better binding.
2. Don’t overmix the batter to maintain a tender texture.
3. Check doneness at 35 minutes, as oven temperatures can vary.
4. 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