I have been making this breakfast oat cake for years. It is healthy, simple, and always comes out soft, and it is sweet enough without any added sugar. So, if you want a super yummy and easy oat cake without any flour or sugar, try this one.
Check out my recipe video below for this healthy breakfast oat cake; it shows every step, and the finished slices are sooo satisfying. If you enjoyed it, please like the video and subscribe to my YouTube channel for more healthy oat cakes, breakfast bakes, and easy dessert recipes.
Why you’ll love this healthy breakfast oat cake
This is one of those healthy oat cake recipes that feels easy and comforting, not fussy. It mixes up fast, bakes into a thick loaf you can slice all week, and it actually feels like a treat at breakfast.
Let’s be honest… anything that makes mornings easier and still tastes super delicious is a win.
Top Tip: Use hot water, not warm. It helps the oats soften quickly, so the batter turns creamy instead of grainy.
The texture and the flavor of this oat cake
This oat cake is soft and moist, kind of like baked oatmeal but more cake-like when you slice it. The dried plums add a deeper fruity sweetness, and the walnuts give you little crunchy bites that make each slice extra good.
Ingredients for this oat loaf recipe
- 1 1/2 cups rolled oats, gluten-free oats if needed (130 g)
- 2/3 cup hot water (160 ml)
- 1/5 cup Greek yogurt, 10 percent fat (150 g)
- 2 large eggs
- 1/3 cup erythritol sweetener (60 g)
- 2 tablespoons olive oil
- 1/2 cup walnuts, chopped (60 g)
- 1 cup dried plums or prunes, chopped (150 g)
- 1/3 cup plus 1 tablespoon almond flour (40 g)
- Pinch of salt
- 1 1/2 teaspoons baking powder (6 g)
- 1/2 teaspoon baking soda
- Almond flakes or sliced almonds, for topping (as needed)
Note: If you want to use stevia, pick a granulated stevia baking sweetener and follow the label for baking swaps. Erythritol is the easiest option here because the recipe was tested that way.
Equipment
- Mixing bowl
- Spatula
- Measuring cups and spoons
- 9 by 4 inch loaf pan
- Oven
Instructions for this healthy oat cake
Step 1: Preheat your oven to 360°F (180°C). Grease a 9 by 4 inch loaf pan with butter or oil.
Step 2: Add 1 1/3 cups (130 grams) of rolled oats to a mixing bowl. Pour in 2/3 cup (160 milliliters) of hot water and stir it together. Let it sit for 5 to 10 minutes so the oats soften and the mixture thickens.
Step 3: Add 2/3 cup (150 grams) of Greek yogurt and stir until it looks creamy and evenly mixed.
Step 4: In a separate bowl, crack 2 eggs. Add 1/3 cup (60 grams) of erythritol and whisk until the eggs look smooth.
Step 5: Add the egg mixture to the oat mixture and stir until everything looks evenly combined.
Step 6: Add 2 tablespoons of sunflower oil and mix until the batter looks glossy.
Step 7: Stir in 1/2 cup (60 grams) of walnuts and 1 cup (150 grams) of dried plums or prunes.
Step 8: Add 1/3 cup plus 1 tablespoon (40 grams) of almond flour, a pinch of salt, 1 1/2 teaspoons (6 grams) of baking powder, and 1/2 teaspoon of baking soda. Mix until the batter looks uniform and you do not see dry patches.
Top Tip: Once the baking powder and baking soda go in, mix just until the batter looks even. That helps the loaf bake up soft.
Step 9: Scoop the batter into your prepared loaf pan and smooth the top. Sprinkle almond flakes on top if you want.
Step 10: Bake for 40 to 45 minutes at 360°F (180°C). Start checking at 40 minutes. The top should look golden, and a toothpick in the center should come out with a few moist crumbs.
Step 11: Let the oat cake cool in the pan for about 10 to 15 minutes, then remove it from the pan and let it cool more before slicing.
Related Recipe: If you liked this healthy breakfast oat cake, you have to try my other healthy oat bake here too.
Healthy Breakfast Oat Cake
8
servings20
minutes45
minutes259
kcal1
hour5
minutesThis healthy breakfast oat cake is my kind of morning treat… soft, cozy, and just sweet enough without any added sugar. It bakes up in a loaf pan, slices beautifully, and makes your kitchen smell so good you will want to cut into it right away.
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Ingredients
1 1/2 cups (130 g) rolled oats, gluten-free oats if needed
2/3 cup (160 ml) hot water
2/3 cup (150 g) Greek yogurt, 10 percent fat
2 large eggs
1/3 cup (60 g) erythritol
2 tablespoons (30 ml) olive oil
1/2 cup (60 g) walnuts, chopped
1 cup (150 g) dried plums or prunes, chopped
1/3 + 1 tablespoon (40 g) almond flour
1 pinch salt
1 1/2 teaspoons (6 g) baking powder
1/2 teaspoon (0.6 g) baking soda
almond flakes or sliced almonds, for topping
Directions
- Preheat your oven to 360°F (180°C) and prepare a 9-by-4-inch loaf pan by greasing it or lining it with parchment paper.
- In a mixing bowl, combine 130 grams (1 and 1/3 cups) of rolled oats with 160 ml (2/3 cup) of hot water. Stir well and let soak for 5 to 10 minutes.
- Add 150 grams (2/3 cup) of Greek yogurt to the soaked oats. Mix until creamy and no streaks of yogurt are visible.
- In a separate bowl, whisk 2 large eggs and 60 grams (1/3 cup) of erythritol until smooth. Add the egg mixture to the oat batter and mix until combined.
- Mix in 2 tablespoons of olive oil until the batter looks glossy and the oil is well incorporated.
- Fold in 60 grams (1/2 cup) of chopped walnuts and 150 grams (1 cup) of chopped dried plums.
- Stir in 40 grams (1/3 cup plus 1 tablespoon) of almond flour, a pinch of salt, 1 and a half teaspoons of baking powder, and half a teaspoon of baking soda until well combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle with almond flakes as desired.
- Bake in the preheated oven for 40 to 45 minutes, until the top is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes before removing to slice and serve.
Recipe Video
Notes
- Easy swaps if you need them: Use pecans or hazelnuts instead of walnuts if that’s what you have. If you cannot find dried plums, swap in raisins, chopped dates, or dried apricots.
- Sweetener options: Erythritol is the easiest choice because it measures similarly to a regular granulated sweetener. If you use stevia, choose a granulated stevia sweetener made for baking and follow the label, since different brands can be much stronger than others.
- How to tell it is baked: Start checking at 40 minutes. The top should look golden, and a toothpick in the center should come out with a few moist crumbs, not wet batter.
- Storing and reheating slices: Store slices in a covered container in the fridge, and they stay soft for several days. Warm a slice in a toaster oven or oven at 300°F (150°C) for 8 to 12 minutes, or heat it in a skillet on low until warmed through.
Nutrition Facts
- Total number of serves: 8
- Calories: 259kcal
- Fat: 15g
- Carbohydrates: 24g
- Protein: 8.0g
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Easy swaps that still work
- Nuts: pecans or hazelnuts work great in place of walnuts.
- Fruit: If you cannot find dried plums, raisins, dates, or dried apricots, they are all tasty.
- Oil: coconut oil also works if that’s what you have.
Storage
Keep slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. It stays really soft.
How to reheat
- Oven or toaster oven: 300°F (150°C) for about 8 to 12 minutes.
- Skillet: low heat for a few minutes, covered, so it warms through.
- Air fryer: 300°F (150°C) for 3 to 5 minutes.
More oat cake ideas
If you enjoyed this healthy breakfast oat cake, you will probably love my other oat cake recipes below too.
- Healthy Oatmeal Apple and Carrot Cake (No Flour, So Easy) – This flourless oat cake combines apples and carrots for natural sweetness and moisture, making it a great option for a quick, wholesome bake.
- Moist Apple Oatmeal Cake Everyone Loves – This cake is incredibly soft and naturally sweet from apples, with a cozy, comforting flavor that makes it a favorite for all ages.
- Best Healthy Chocolate Oat Cake Recipe – A rich, chocolatey oat cake that feels indulgent but is made with simple, better-for-you ingredients, perfect when you want something sweet yet nourishing.
Leave a comment with any questions about this oat cake, either here or in the YouTube comments. I read them all, and I try to reply to everyone… because I love hearing how your bake turned out!