Healthy Breakfast Oatmeal Apple Cake (Flourless) Recipe

I’m sharing my Healthy Breakfast Meal Prep apple oatmeal cake, a make ahead kid friendly recipe that works for breakfast or dessert.

I started making this Healthy Breakfast Oatmeal Apple Cake when I needed something that would survive a busy week and still taste like a treat. Made with rolled oats and applesauce, it bakes up dense and slightly spongy, with pockets of apple that somehow feel fancy even at 7 AM.

I love that it doubles as dessert, the kids actually fight over the last slice sometimes which is wild. It’s my favorite for Healthy Breakfast Meal Prep because it keeps well, reheats nicely and doesn’t feel like boring food.

Try it, you might be surprised.

Ingredients

• Rolled oats bring whole grain fibre, slow carbs, and cozy chewy texture.
• Unsweetened applesauce keeps cake moist, adds natural sweetness without extra sugar.
• Grated apple gives juicy bursts, vitamin C, and a pleasant fresh bite.
• Eggs bind the mix, add protein and help the cake rise.
• Chia or ground flax add fibre, omega 3s, and thickening power.
• Chopped walnuts give crunch, healthy fats and a toasty flavour.
• Maple syrup brings warm sweetness, depth and subtle caramel notes.
• Milk or plant milk adds creaminess, stretch and a bit of protein.
• Baking powder and soda create lift, making crumbs light and tender.

Ingredient Quantities

• 2 cups old fashioned rolled oats (gluten free if needed)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup milk (dairy or plant)
• 1/4 cup maple syrup or honey
• 2 tbsp neutral oil coconut or vegetable, melted
• 1 tsp vanilla extract
• 1 medium apple, grated or diced (about 1 cup)
• 1/4 cup chopped walnuts or pecans (optional)
• 2 tbsp chia seeds or ground flax (optional)
• 1/4 cup raisins or dried cranberries (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and grease or line an 8×8 inch (or 9-inch round) baking pan with parchment so it releases easy.

2. Pulse 2 cups old fashioned rolled oats in a food processor or blender for 10-20 seconds until partly broken down into a coarse oat flour but still a bit textured (if you dont have a processor just use the oats whole).

3. In a large bowl stir together the processed oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg (if using), plus 2 tbsp chia seeds or ground flax if you want extra fibre and binding.

4. In a separate bowl whisk 1 cup unsweetened applesauce, 2 large eggs, 1/4 cup milk (dairy or plant), 1/4 cup maple syrup or honey, 2 tbsp melted neutral oil (coconut or vegetable) and 1 tsp vanilla until smooth.

5. Pour the wet mixture into the dry ingredients and stir gently until just combined, dont overmix or the cake will be dense.

6. Fold in 1 medium grated or diced apple (about 1 cup), 1/4 cup chopped walnuts or pecans (optional) and 1/4 cup raisins or dried cranberries (optional).

7. Let the batter rest 5 to 10 minutes so the oats and chia/flax absorb moisture and thicken; this helps the cake hold together and improves texture.

8. Transfer batter to the prepared pan, spread evenly and press the top down lightly; sprinkle a few extra nuts or a dusting of cinnamon if you like.

9. Bake 25 to 35 minutes until golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). If it browns too fast tent loosely with foil.

10. Cool in the pan 10 to 15 minutes, then turn out onto a rack. Store covered in the fridge up to 5 days or freeze portions. Reheat in microwave 30-60 seconds or warm in oven, serve with yogurt, nut butter or a drizzle of extra maple if you want.

Equipment Needed

1. Oven set to 350°F for baking
2. 8 by 8 inch baking pan or a 9 inch round, plus parchment paper so it releases easy
3. Food processor or blender to pulse the oats, or just use them whole if you dont have one
4. Large mixing bowl to stir the dry ingredients
5. Measuring cups and spoons for the applesauce, milk, syrup, spices etc
6. Whisk and a rubber spatula or wooden spoon to mix and fold without overworking the batter
7. Box grater for the apple and a small knife and cutting board for nuts or dicing the apple
8. Cooling rack and a serrated knife to slice the cake once it cools

FAQ

Healthy Breakfast Oatmeal Apple Cake (Flourless) Recipe Substitutions and Variations

• Rolled oats:
  • Quick oats, use 1:1, the cake will be softer and a bit denser.
  • Oat flour, about 1 1/2 to 1 3/4 cups in place of 2 cups whole oats, pulse your oats to make it fresh.
  • Almond flour, use about 1 3/4 to 2 cups, gives a richer, nuttier crumb and may need a tad less liquid.
• Unsweetened applesauce:
  • Mashed banana, 1:1, adds natural sweetness and moisture and a banana note.
  • Pumpkin or sweet potato puree, 1:1, for a fall twist and same moisture.
  • Plain Greek yogurt, use slightly less, about 3/4 to 1 cup for 1 cup applesauce, adds protein and tang.
• Eggs:
  • Flax egg, for 2 eggs mix 2 tbsp ground flax with 6 tbsp water, let sit 5 minutes, acts as binder.
  • Chia egg, same ratio as flax, 2 tbsp chia plus 6 tbsp water, slightly gelly texture but works fine.
  • Mashed banana or applesauce, 1/4 cup per egg, good for moisture but gives more sweetness and density.
• Maple syrup or honey:
  • Agave nectar, use 1:1, similar sweetness and texture.
  • Brown rice syrup or date syrup, 1:1, less sweet but good chewiness.
  • Coconut sugar, use as a dry swap about 3 tbsp plus add 1 to 2 tbsp milk to replace the lost liquid.

Pro Tips

– Let the batter sit a bit before baking so the oats and any chia or flax can soak up the liquid, it firms up the mix and you wont get a soggy middle. If you used ground chia or flax give it an extra minute or two to thicken.

– Watch the apple you pick, some are super juicy and will water down the cake. Grate and gently press out excess juice with a towel or use a firmer apple and dice it instead, that way you keep apple flavor but not a mushy texture.

– Boost flavor by toasting the nuts and even the oats briefly in a dry pan, and warm the cinnamon in the pan for a few seconds too if you like, it makes a noticeable difference. You can also swap the neutral oil for browned butter if you want a richer, almost caramel note.

– Don’t overbake and dont skip the cool-down, the cake firms as it cools so pull it when a skewer shows a few moist crumbs not a puddle. Store in the fridge for several days or freeze single slices, reheat in the microwave or oven until warm and they taste almost fresh.