This flourless healthy breakfast oatmeal yogurt cake recipe came into my life as an easy way to meal prep my oatmeal pancakes for the week. The small batch recipe is a bit different than the pancakes, but it’s SO tasty! It’s moist, soft and fluffy, and yes, it does taste like yogurt.
Just like my healthy breakfast oatmeal apple cake and my breakfast banana cake, this flourless yogurt cake is a healthier option when you want to have something sweet with your coffee or tea. Whether it’s in the morning or the afternoon. The ingredients include oats, eggs, yogurt, some dark brown sugar, dark chocolate and nuts.
I wouldn’t say this is the healthiest breakfast idea ever, but it’s much better than regular pancakes, croissants or muffins. Which I would otherwise do. And it’s a great option if you’re always on the go. So, don’t forget to get in your vegetables and fruit, but when you want something sweet – have some of this cake.
Healthy Breakfast Oatmeal Yogurt Cake Ingredients
Yogurt. I recommend plain yogurt. Best case, the ingredients will be milk and the yogurt starter (the good bacteria added).
Eggs. We need those, because they’re the binding agent for the cake!
Oats. Instead of using flour, we’ll just go with oats. I recommend using organic oats, because this healthy food is often sprayed heavily with a bunch of pesticides.
Butter. For this one I used butter, coconut oil can be an opption too.
Dark brown sugar. Or use coconut sugar. It gives the cake beautiful color and flavor.
Baking soda. In combination with the yogurt, this ingredient will help the flourless breakfast cake rise and become fluffier.
Cinnamon and dark chocolate. I like this flavor combo, but you can also use vanilla, if you wish.
Slivered almonds. Or any kind of chopped nuts! They’ll provide a great nutty flavor and more texture to this fluffy oatmeal yogurt cake.
How To Make This Yogurt Oatmeal Cake
Preheat the oven to 350F/180C.
Whisk the yogurt with the baking soda until bubbles come up and the yogurt fluffs up.
Add in the eggs and melted butter. Stir in the dark brown sugar and the cinnamon until they dissolve.
Then add in the ground oats and let the mixture sit for 5 minutes, so that the “batter” thickens.
Finally, add in the slivered almonds and chocolate chunks.
Line a 6-inch cake pan with baking paper (I also use often this food container from IKEA for baking). Then add and spread the mix. Keep in mind I usually make small batches, so for bigger double ingredients and use a bigger pan.
Bake for about 25 minutes or until the healthy breakfast oatmeal yogurt cake is golden brown on top and firm to the touch.
How To Serve
You probably wouldn’t believe it, but I actually enjoy this one with some more yogurt on the side and some fruit.
It’s perfect on its own and great with coffee or cinnamon tea or any other type of tea! You can even have it as dessert if you’re craving something small after dinner or lunch. Cut in smaller pieces and satisfy that sweet tooth!
More Healthy Breakfast Ideas To Meal Prep
I hope you love this tasty healthy breakfast oatmeal yogurt cake if you make it ahead for the week. For more healthy meal prep breakfast ideas, check these out:
Healthy Breakfast Oatmeal Yogurt Cake
This flourless healthy breakfast oatmeal yogurt cake recipe came into my life as a way meal prep my oatmeal pancakes for the week. It's moist, it's fluffy and it's the perfect companion for that morning / or afternoon coffee or tea!
Ingredients
- 2 tbsp yogurt, heaping
- 1/2 tsp baking soda
- 2 eggs
- 1-2 tbsp dark chocolate
- 2 tbsp butter, melted
- 2/3 cup oats, ground
- 1/2 tsp cinnamon
- 2 1/2 tbsp brown sugar
- 1/4 cup slivered almonds
Instructions
- Preheat the oven to 350F/180C.
- Whisk the yogurt with the baking soda until bubbles come up and the yogurt fluffs up.
- Add in the eggs and melted butter. Stir in the dark brown sugar and the cinnamon until they dissolve.
- Then add in the ground oats and let the mixture sit for 5 minutes, so that the "batter" thickens.
- Finally, add in the slivered almonds and chocolate chunks.
- Line a 6-inch cake pan with baking paper (I also use often this food container from IKEA for baking). Then add and spread the mix. Keep in mind I usually make small batches, so for bigger double ingredients and use a bigger pan.
- Bake for about 25 minutes or until the healthy breakfast oatmeal yogurt cake is golden brown on top and firm to the touch.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 163Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 73mgSodium 165mgCarbohydrates 15gFiber 2gSugar 7gProtein 5g