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Oat Carrot Apple Breakfast Cake Recipe

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4.2 from 4 reviews

This Oat Carrot Apple Breakfast Cake is a wholesome and delicious way to start your day. Packed with nutritious oats, fresh carrots, and juicy apples, it’s a naturally sweetened, moist cake perfect for a healthy breakfast or snack. Made with Greek yogurt for added protein and a tender texture, this cake is gluten-free when using certified oats and offers a comforting blend of cinnamon and vanilla flavors.

  • Total Time: 50 minutes
  • Yield: 6 slices

Ingredients

Dry Ingredients

  • 2¼ cups (215 g) uncooked rolled oats, use certified gluten-free, if needed. Plus about a tablespoon for the top
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon

Wet Ingredients

  • 1 cup (90 g) grated carrots, about 1-2 large carrots
  • 2 large eggs
  • 1½ cups (340 g) plain Greek yogurt, low-fat or full-fat for best results
  • 1 tablespoon avocado oil, or neutral oil. Plus extra for greasing
  • ⅓ cup (78.86 ml) maple syrup
  • 2 teaspoons vanilla bean paste
  • 1 small (110 g) apple, diced very small (about 1 heaping cup)

Instructions

  1. Preheat and Prepare Pan: Heat the oven to 350℉ and grease an 8-by-8 inch baking dish well with avocado or neutral oil to prevent sticking.
  2. Make Oat Flour: Add the rolled oats, baking powder, baking soda, salt, and cinnamon to a high-speed blender. Blend until the oats are ground finely into a flour-like consistency. Pour the oat flour mixture into a large bowl and set aside.
  3. Blend Wet Ingredients: Into the now-empty blender, add the grated carrots, eggs, Greek yogurt, maple syrup, avocado oil, and vanilla bean paste. Blend until the mixture is completely smooth and creamy.
  4. Combine Mixtures: Pour the blended wet mixture over the dry oat flour mixture in the bowl. Stir well until all ingredients are thoroughly combined forming a batter.
  5. Add Apples: Fold in the finely diced apple pieces evenly through the batter to add moisture and sweet bursts of flavor.
  6. Prepare for Baking: Pour the batter into the prepared baking dish, spreading it evenly in the pan. Optionally, sprinkle about a tablespoon of unground rolled oats or some extra apple chunks on top for texture and appearance.
  7. Bake: Bake the cake in the preheated oven for 30 to 35 minutes, or until the cake is puffed and golden brown around the edges and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the breakfast cake to cool completely in the pan to set properly. Once cooled, cut into 6 even slices and serve.
  9. Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days or wrap individual slices in plastic wrap and freeze for up to one month.

Notes

  • For a gluten-free version, ensure the rolled oats are certified gluten-free.
  • You can substitute the vanilla bean paste with vanilla extract if unavailable.
  • The maple syrup adds natural sweetness; adjust quantity to taste for less sweetness.
  • Using full-fat Greek yogurt will yield a richer texture, but low-fat works well too.
  • This breakfast cake can be enjoyed cold or warmed slightly before eating.
  • Add nuts like walnuts or pecans to the batter for crunch and additional nutrients if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast; Snack; Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/oat-carrot-apple-breakfast-cake-recipe/