Mediterranean Oatmeal Apple Breakfast Cake (Flourless & Sugar-Free)
This Mediterranean Oatmeal Apple Breakfast Cake is a wholesome, naturally sweetened way to start your morning. Made without flour or refined sugar, it combines the heartiness of oats, the natural sweetness of apples, and the richness of yogurt for a moist and satisfying texture. Lightly spiced with cinnamon and balanced with a touch of honey or maple syrup, it’s both nourishing and delicious. Perfect with a cup of coffee or tea, this breakfast cake is proof that healthy eating doesn’t have to compromise on flavor.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 6–8 slices
Ingredients
Oats: 1 cup rolled oats (old-fashioned)
Apple: 1 large apple, peeled and chopped or grated
Sweetener: 3 tbsp honey or maple syrup
Eggs: 2 large eggs
Yogurt: 3 tbsp plain or Greek yogurt
Baking Powder: ½ tsp
Baking Soda: ½ tsp
Cinnamon: 1 tsp (optional, for flavor)
Vanilla Extract: 1 tsp
Fat: 1 tbsp butter or coconut oil, melted
Optional Additions:
A handful of nuts or raisins
Chia seeds or flaxseeds for added fiber and omega-3s
Instructions
Prepare the oven and pan: Preheat oven to 350°F (175°C). Lightly grease or line a small baking pan (8×8-inch works well) with parchment paper.
Blend oats into flour: Place rolled oats in a blender or food processor and pulse until they reach a flour-like texture.
Mix wet ingredients: In a bowl, whisk together eggs, yogurt, honey or maple syrup, melted butter or coconut oil, vanilla extract, and grated apple.
Combine dry and wet: Add the oat flour, baking powder, baking soda, and cinnamon (if using) into the wet mixture. Stir until well combined. Fold in nuts, raisins, or seeds if desired.
Bake: Pour the batter into the prepared baking pan, spreading evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the cake cool slightly before slicing. Enjoy warm or at room temperature for a wholesome breakfast or snack.
Tips & Variations
Apple prep: Grated apple gives a softer, more uniform texture, while chopped apple adds juicy bites throughout the cake.
Sweetness level: Adjust the honey or maple syrup based on the sweetness of your apple. If using a very sweet variety (like Fuji or Gala), you may reduce the sweetener slightly.
Make it nutty: Add chopped walnuts, almonds, or pecans for crunch and extra Mediterranean-style richness.
Fruit variations: Swap apple for pear, peach, or even grated zucchini for a different twist.
Spice it up: Add nutmeg, cardamom, or allspice along with cinnamon for a warmer flavor profile.
Extra fiber boost: Stir in chia seeds, flaxseeds, or even a spoonful of oat bran.
Dairy-free option: Replace yogurt with a plant-based alternative and use coconut oil instead of butter.
Portable muffins: Instead of baking in a pan, divide the batter into a muffin tin for grab-and-go breakfast portions.
Serving ideas: Enjoy plain, with a drizzle of Greek yogurt, or topped with fresh berries for added freshness.
Storage: Store leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge. It also freezes well in slices.
Q&A
Q: Can I make this cake ahead of time?
Yes, it stores well in the fridge for up to 5 days or in the freezer (sliced) for up to 2 months. Just reheat gently in the microwave or oven.
Q: Do I need to blend the oats?
Blending the oats into a flour-like texture gives the cake a smoother crumb. If you prefer more texture, you can leave some oats whole.
Q: Can I make it dairy-free?
Absolutely. Use coconut yogurt or almond yogurt in place of Greek yogurt, and swap butter with coconut oil.
Q: Is this recipe kid-friendly?
Yes, it’s naturally sweetened with honey or maple syrup and apples, making it a healthy treat for kids without refined sugar.
Q: Can I skip the eggs?
You can try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), though the texture will be denser.
Nutrition
(per slice, based on 8 slices)
Calories: ~140
Protein: 4g
Carbohydrates: 22g
Fat: 4g
Fiber: 3g
Sugar: 9g (from apple + honey/maple syrup)
Sodium: ~110mg
(Values may vary depending on toppings and optional additions.)
Conclusion
This Mediterranean Oatmeal Apple Breakfast Cake is a perfect balance of wholesome ingredients and natural sweetness. Flourless, sugar-free, and rich in fiber, it’s a breakfast or snack that nourishes without feeling heavy. Whether enjoyed fresh out of the oven, packed as a quick on-the-go bite, or paired with yogurt and fruit, it’s a simple and versatile recipe that fits beautifully into a healthy Mediterranean-inspired lifestyle.