Healthy Oatmeal Raisin Snack Cake

Jump to Recipe

You won’t believe this upside-down plum oatmeal cake recipe is healthy enough to eat for breakfast! Filling oats, sweet plums, and walnuts create a hearty and sweet cake. There are few things in life better than eating cake for breakfast. Especially when that slice of cake is as healthy as it is tasty.

This upside-down plum oatmeal cake starts with a hearty oat batter that is swirled with walnuts. The plums are sliced thin and cooked with coconut sugar until they get soft and jamy, before being layered into a mosaic pattern in the bottom of the baking dish.

The plums are then topped with the oat batter and the cake gets baked to perfection. The result is a hearty oat cake topped with a sweet caramelized plum topping.

This upside-down plum oatmeal cake is healthy enough to be called breakfast thanks to a few MVP ingredients:

Plums are in the same family as prunes and have many of the same digestive benefits. They aid in digestion and promote regularity. Plums can also lower cholesterol. They are a low glycemic fruit, which can keep your blood sugar levels steady and even promoting a healthy weight.

Walnuts contain a host of cardiovascular benefits. They lower cholesterol, improve blood pressure, and even prevent coronary heart diseases. These nuts also increase metabolic function, help manage diabetes, and prevent cancer.

Beyond the scientific health benefits in this upside-down plum oatmeal cake, it also makes having a healthy breakfast all week a breeze. One cake contains 8 servings, meaning you can cook this cake on a Sunday, and eat well all week long.

No need to cook breakfast each morning, because let’s be honest, carving out the time for that can be a chore. Just grab a slice of this upside-down plum oatmeal cake from the fridge and a fork, and breakfast is served.

Source: Good Eating: A Second Book of War-Time Recipes (1944)

I’ve dipped into this book before when I made the surprisingly good Corned Beef and Beetroot Hot, but in summary, it’s a reprint of a rationing-focused collection of recipes compiled by the Daily Telegraph. We have Mrs W. S. Fletcher from Wellow Cottage, Nr. Newark Notts to thank for this contribution.

Recipe:½ lb fine oatmeal4 ozs. sugar4 ozs. dried fruit4 ozs. margarine1 teaspoonful bicarbonate of soda½ teaspoonful cream of tartar1 reconstituted eggLittle grated nutmegAbout ½ pint fresh or household milkPinch of salt

Grease and flour a Yorkshire pudding tin. Sieve the flour, salt, bicarbonate of soda, cream of tartar and nutmeg into a basin. Rub in the fat with the tips of the fingers until mixture resembles fine breadcrumbs, then add the sugar and fruit and mix well. Stir in the egg beaten up well in the milk to form a fairly soft mixture. Bake in a hot oven until golden brown, then slightly lower the heat and bake until firm. When cold cut into fingers.

Even after some Googling I wasn’t quite sure what Mrs Fletcher meant by a ‘Yorkshire pudding tin’, so I held off making any decision on receptacles until I could see how much mixture the recipe was going to generate. The recipe itself was fairly straightforward, I used oat flour, but you could also grind up oats in a food processor. I plumped for sultanas, because they’re my favourite kind of dried fruit and settled on adding about a ¼ tsp of nutmeg. I did cheat and use a real egg because reconstituted eggs are hard to come by. I also still have a packet of milk powder from the last wartime recipe I made and I didn’t really want to add powdered egg to the list of weird things from historic recipes that are at the back of my pantry.

When everything was mixed, I plumped for a ceramic dish approximately 9” by 6” that seemed the best size-wise and it worked well, so it was probably something like this that Mrs Fletcher had in mind. I cooked it at 200oC initially and then turned the oven down to 180oC when it started to brown. I did cover the cake with foil for the last few minutes it was in the oven as it was beginning to get a little bit too brown on top.

It’s important to let this cool before trying to extract it or cut it as it’s really crumbly when warm. Once it was cool, however, it sliced pretty easily. The outcome was actually really nice, the taste was good and although the texture was a bit more dense than a traditional cake and had a tendency to stick to your teeth – it wasn’t at all unpleasant – a bit like a parkin.

Suggested alterations: This could be a delicious gluten free Christmassy cake with the addition of a little ginger and cinnamon. And use butter, everything is better with butter.

Final verdict: I would make this again. Good job Good Eating.

This flourless oatmeal cake is healthy, delicious and the best easy breakfast recipe to grab and go! You will love how easily it comes together too – just put all ingredients into a bowl, mix, bake and that’s pretty much it. One bowl and one small baking pan.

With no regular flour I made this healthy oatmeal cake using oats, almond flour, nuts, shredded coconut, milk, eggs and even added chocolate chunks. It smells divine! So if you want your house to smell like cake, make this tasty healthy breakfast cake.

Why You’ll Love This Flourless Oatmeal Cake

There are many things you’ll love about this simple oatmeal cake recipe:

• it tastes wonderful
• much healthier, made with wholesome ingredients
• the recipe requires very little effort
• it’s super versatile (switch add-ins)
• ready on the go healthy-ish breakfast
• clean up is easy
• easily adaptable to a gluten-free and dairy-free diet

What I personally love is the convenience of it. Bake it once, then have it during the next few days with your tea or coffee in the morning or in the afternoon. So much easier than flipping pancakes individually (not that I’m not obsessed with my oatmeal pancakes too) or spending money on overly processed sweets.

Oatmeal Cake Ingredients

Blanched Almond Flour. Almond flour makes a great addition to this cake and helps to thicken it.

Eggs. Eggs act as the binding agent in this recipe and help to keep it together.

Coconut oil. I used extra virgin coconut oil as I love the smell of it in baking recipes, if you love butter – you can use butter as well.

Milk. Use your favorite milk here.

Coconut sugar. I love the smell and sweetness of coconut sugar, but dark brown sugar will work too. You can also try using maple syrup if you want to, but the consistency will definitely change.

Other Baking Ingredients. Baking powder, vanilla, shredded coconut, chocolate chunks, slivered almonds and more roughly chopped nuts.

How To Make This Flourless Oatmeal Cake

This beautiful breakfast oat cake comes together in six easy steps:

• Prepare all ingredients aka get out everything and chop the chocolate and the nuts.
• Add everything to a bowl, starting with the eggs, melted coconut oil and milk. Then add the coconut sugar, oats, almond flour, vanilla, baking powder and shredded coconut. Mix well. Stir in the chopped nuts and chocolate chunks.

• Preheat the oven to 180C/350F.
• Let the cake sit for 10-15 minutes to allow the oats to soak. This will allow the mixture to thicken.
• Spread in a small baking pan. I actually used this stainless steel food container from IKEA. It’s perfect for baking small batches too! Line the baking pan with parchment paper, add the mixture in, spread slivered almonds on top.

Optional Add-Ins

This healthy oatmeal cake is pretty versatile and you can change many things about the recipe. For example, if you’re not a fan of chocolate – leave it out. You can also substitute the nuts for seeds like sunflower or flax.

Instead of the chocolate chunks, feel free to experiment by adding dried fruit like cranberries, blueberries or raisins. In that case, you might want to cut down on the coconut sugar by a tablespoon or so.

You can also choose to add some fresh fruit like blueberries or chopped apples into the mix too. Be sure to not overdo it, as fresh fruit tends to make cakes like this one a bit too moist. A quarter cup of fruit will go a long way.

How To Serve

I usually serve the oatmeal cake as is and have it alongside some tea or coffee. It’s so, so good.

You can also drizzle some natural nut butter like almond, hazelnut or even peanut butter.

Or if you’re a huge fan of chocolate, melt some in the microwave, add a tsp of nut butter and drizzle that over the cake.

Another great, much healthier way to have this cake is with some fresh fruit on the side.

How To Store

Once baked, keep the cake in an airtight container and store in the fridge for up to 5 days.

More Flourless Oatmeal Recipes

I hope you enjoy this simple breakfast cake! Be sure to also check out these flourless breakfast recipes made with oats!

• 2 eggs
• 2/3 cup oats
• 1/3 cup milk
• 3 tbsp almond flour
• 1/3 cup chopped nuts
• 1/3 cup chopped dark chocolate
• 1 tsp baking powder
• 1/3 cup coconut sugar
• 1 tsp vanilla
• 1 tbsp shredded coconut
• 3 tbsp coconut oil
• 1 tbsp slivered almonds

Instructions

• Chop the chocolate and nuts.
• Add everything to a bowl, starting with the eggs, melted coconut oil and milk. Then add the coconut sugar, oats, almond flour, vanilla, baking powder and shredded coconut. Mix well. Stir in the chopped nuts and chocolate chunks.
• Preheat the oven to 180C/350F.
• Let the cake sit for 10-15 minutes to allow the oats to soak. This will help the mixture to thicken.
• Take out, allow 10 minutes to cool off and slice.

1 Amount Per Serving 20g 10g 0g 8g

Learn how to cook oatmeal with ANY fruit you have on hand, whether fresh, dried, frozen or canned. Plus: This recipe is so easy to make and reheat for easy breakfasts, which is a perfect way to ensure you never waste any leftovers you may have.

Oatmeal is an incredibly affordable breakfast option, it’s easy to keep on hand in the pantry, and it’s simple to customize it for everyone in your family.

There are a lot of options for flavors and fruits in this recipe, so it can be fun to experiment and try a few out to see which your kids (and you!) love best.

I love that I can make this even when I may be low on fresh fruit. Swapping in dried fruit, canned fruit, frozen fruit, and fresh fruit really helps make this one of our favorite breakfast recipes.

Ingredients You Need

All you need to make this simple toddler breakfast idea is rolled oats and cinnamon.

From there, you have options as to which type of fruit you use, additional add-ins and flavorings, and milk.

I have options for using fresh fruit, frozen fruit, canned fruit, and dried fruit so you can vary this idea according to what you have on hand—and to suit the seasons and cravings.

TIP: Oatmeal is a great finger food. Simply let cool and serve a small amount at a time directly on a highchair tray and let the baby or toddler feed themselves with their hands.

Step-by-Step Instructions

Here’s a look at the super simple process involved in making this easy oatmeal recipe using the example of bananas.. Scroll down to the bottom of this post for all of the info.

• Gather your oatmeal and cinnamon.
• Add the fruit.
• Cook until the water is absorbed and the oats are soft.

TIP: We prefer our oatmeal less mushy, but still soft. If you like your oats more cooked than what you see here, simply add 1/2-1 cup additional water and cook a little longer.

Frequently Asked Questions

Can I make this with steel cut oats?

Yes and it’s a delicious option. You’ll need to use less oats and more water. See the information in the Notes section of the recipe at the bottom of the post.

Can I make this with instant oats?

Absolutely and it’s very quick and easy that way. See the information in the Notes section of the recipe at the bottom of the post.

Can I make just one serving of this at a time?

Sure thing and you can do it on the stovetop or In the microwave, according to what you prefer. See the information in the Notes section of the recipe by scrolling down.

Can I serve this to a baby?

Sure! For a baby eating finger foods, you can serve this as is. For a younger baby eating more purees, you can cook the oatmeal longer so it becomes softer and/or mash the fruit more or puree it all smooth. It’s very versatile!

Use an unsweetened nondairy milk and avoid adding any honey. You may also like my Baby Oatmeal.

What kind of milk is best for making oatmeal?

I make my oatmeal with water (because you’d otherwise have to use so much milk!) and then serve it with milk. We usually use regular whole milk, but you can use any type you prefer—dairy or nondairy.

Store leftovers in an airtight container for up to 5 days. Reheat to serve, adding milk as desired. You can also freeze leftover oatmeal in a freezer-safe container for up to 6 months. Thaw overnight in the fridge or in short increments on the defrost setting in the microwave.

Best Tips for Success

• Divide the recipe in half to make a smaller amount.
• Make the base recipe, then stir in your desired fruit of choice when you reheat the portions to change things up throughout the week.
• To Make One Serving in the Microwave: Add ½ cup rolled oats, ¼ teaspoon cinnamon, and 1 cup water to heat-safe bowl. Cook for 1 minute. Stir in 2 tablespoons dried fruit or ½ cup fresh fruit and cook for an additional minute. Serve with milk.
• Flavor Tips: Mango is particularly good with coconut milk. Shredded apple, applesauce, and banana works well with a dollop of peanut butter. Almond butter is delicious with blueberries and raspberries.
• Gluten-free: Use certified gluten-free rolled oats.
• Dairy-free: Use your favorite nondairy milk.
• You can try Baby Oatmeal for your little one, too.

Related Recipes

• (often called “old-fashioned oatmeal”)
• pure vanilla extract
• milk for serving
• chia seeds, hemp seeds, nut butter (optional for serving)

Fruit Add-In (choose one)

• fresh or frozen blueberries, strawberries, peaches or mango
• raisins, dried cherries, chopped dried apples, or dried cranberries
• applesauce, mashed banana

• Heat 4 cups water in a medium pot over high heat.
• Serve warm with any additional toppings and milk.

• Divide the recipe in half to make a smaller amount.
• Make the base recipe, then stir in your desired fruit of choice when you reheat the portions to change things up throughout the week.
• Store leftovers in an airtight container for up to 5 days. Reheat to serve, adding milk as desired.
• To Make One Serving in the Microwave: Add ½ cup rolled oats, ¼ teaspoon cinnamon, and 1 cup water to heat-safe bowl. Cook for 1 minute. Stir in 2 tablespoons dried fruit or ½ cup fresh fruit and cook for an additional minute. Serve with milk.
• Flavor Tips: Mango is particularly good with coconut milk. Shredded apple, applesauce, and banana works well with a dollop of peanut butter. Almond butter is delicious with blueberries and raspberries.
• Gluten-free: Use certified gluten-free rolled oats.
• Dairy-free: Use your favorite nondairy milk.

This oatmeal breakfast cake is loaded with nutrient-dense ingredients, making it the perfect pick for a satisfying, delicious morning meal!

What is a breakfast cake?

This oatmeal breakfast cake was developed by Lindsay Bare with a LOT of love. Lindsay tested this recipe out several times, making tweaks to it along the way. I (as an official taste tester) can say with confidence that this variation is absolute perfection (especially when topped with coconut whipped cream). We hope you enjoy it as much as we do!

Is breakfast cake healthy?

While this breakfast cake is well balanced and made with wholesome ingredients, it’s important to know that “healthy” varies from person to person. Because of that, it’s a good idea to check the ingredient list before you dive into this cake. If you’re able to tolerate all of the included ingredients, I think it’s a great option for you!

Oatmeal Breakfast Cake Ingredients

For the Cake

• 2 cans of full-fat coconut milk (refrigerated so that the cream solidifies)
• 3 tablespoons of honey
• 2 teaspoons of vanilla extract

Ingredient Modifications & Substitutions

• Use a different dried fruit – feel free to substitute the dried cranberries for raisins, dried blueberries, or chopped dried apricots.
• Add chocolate chips – add some chocolate chips into the batter for a yummy, satisfying hint of sweetness.
• Use maple syrup – sub an equal amount of maple syrup for the honey.
• Use a different kind of nut – if you don’t have (or don’t like) pistachios or walnuts, no worries! Sub an equal amount of any combination of nuts that you do have.
• Use a different nut butter – feel free to swap the peanut butter for your favorite nut butter. Almond, sun butter, and cashew would all be delicious.

How to Make Oatmeal Breakfast Cake

• Prep – preheat the oven to 350°F, and then line an 8×8-inch baking pan with parchment paper, leaving a little bit of an overhang.
• Break down the oats and nuts – place the oats, pistachios, and walnuts into a blender or food processor and pulse until they’re broken down (note: they do not have to be a fine powder – in fact, a little chunk gives more texture).
• Combine the wet ingredients – in a medium bowl, combine the wet ingredients, including the melted coconut oil, peanut butter, brown sugar, honey, eggs, applesauce, and vanilla.
• Combine the dry ingredients – in a separate bowl, combine the dry ingredients, including the rolled oats, salt, baking soda, pistachios, walnuts, coconut, sesame seeds, and cranberries (add these to the blender pitcher or food processor bowl to save a dish).
• Add the dry ingredients to the wet ingredients – transfer the dry ingredients to the wet ingredients and stir to combine.
• Bake – bake for 20-25 minutes at 350°F.
• Make the coconut whipped cream – scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl. Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume. Find all of our tips and tricks for perfect coconut whipped cream HERE.
• Let cool – let the oatmeal cake cool for 5-10 minutes in the pan, and then remove it and place it on a cooling rack.
• Frost, slice, and enjoy!

• Let the cake cool completely before cutting into it – this will keep the cake from becoming too crumbly!
• Don’t pulse the nuts and oats into a fine powder. Some variance in the grind of the nuts and oats will add to the texture of the cake!

How do you store this breakfast cake?

Store your breakfast cake in an airtight container at room temperature and enjoy within 3 days.

Freezing Breakfast Cake

To freeze your cake, wrap individual slices in plastic wrap, and place in a freezer-safe container. Stored this way, they’ll be good for up to 3 months. To thaw, simply pull a slice and let it sit out at room temperature for an hour or two or in the fridge overnight.

Breakfast Cake Recipe FAQs

How do you make breakfast cake less crumbly?

Good question! The ingredients have a lot to do with this. You’ll want to make sure that there are enough moist, (yep, I said it!) binding ingredients to counter the dense dry ingredients. You’ll also want to make sure that your cake cools completely before slicing into it.

How do you make protein breakfast cake?

The process of making a breakfast cake is really similar to any other cake! You’ll mix your dry and wet ingredients separately, and then combine the two. Once combined, the batter will head into a pan and then into the oven to bake.

What temperature do you cook breakfast cake at?

This breakfast cake will bake at 350°F for 20-25 minutes.

Just for You

Breakfast Recipes

Want more recipe ideas like this?

Nutiva Organic Unrefined Virgin Coconut Oil

Shop Now

Wholesome Sweeteners Organic Light Brown Sugar

Shop Now

Native Forest Simple Organic Unsweetened Coconut Milk (12 pack)

Shop Now

Duralex Stacking Glass Bowls Set

Shop Now

Breakfast Oatmeal Cake

This oatmeal breakfast cake is loaded with nutrient-dense ingredients making it the perfect pick for a satisfying, delicious morning meal!

• Preheat the oven to 350°F, and then line an 8×8-inch baking pan with parchment paper, leaving a little bit of an overhang.
• Place the oats, pistachios, and walnuts into a blender or food processor and pulse until broken down (note: they do not have to be a fine powder – in fact, a little chunk gives more texture).
• In a medium bowl, combine the wet ingredients, including the melted coconut oil, peanut butter, brown sugar, honey, eggs, applesauce, and vanilla.
• In a separate bowl (or using the blender pitcher or food processor bowl to save a dish), combine the dry ingredients, including the rolled oats, salt, baking soda, pistachios, walnuts, coconut, sesame seeds, and cranberries.
• Transfer the dry ingredients to the wet ingredients stir to combine.
• Bake for 20-25 minutes.
• While the cake is baking, make the coconut whipped cream frosting: scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl. Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume. Chill until ready to frost.
• Let the oatmeal cake cool for 5-10 minutes in the pan, and then remove it and place it on a cooling rack.
• Frost, slice, and enjoy!

Breakfast Oatmeal Cake

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

• Use a different dried fruit – feel free to substitute the dried cranberries for raisins, dried blueberries, or chopped dried apricots!
• Add chocolate chips – add some chocolate chips into the batter for a yummy, satisfying hint of sweetness.
• Use maple syrup – sub an equal amount of maple syrup for the honey.
• Use a different kind of nut – if you don’t have (or don’t like) pistachios or walnuts, no worries! Sub an equal amount of any combination of nuts that you do have.
• Use a different nut butter – feel free to swap the peanut butter for your favorite nut butter! Almond, sun butter, and cashew would all be delicious.

Meet the Author

Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠

Get to know

Did You Make This Recipe?

Learn how to make the best healthy oatmeal snack cake from scratch with this easy recipe! It’s really tender and moist with lots of soft oats, cozy spices, and flavorful raisins found in every bite. Deliciously comforting yet not too sweet, this simple cake also makes for a lovely breakfast – and it reminds me of my favorite oatmeal raisin cookies!

I’m partnering with Bob’s Red Mill® to bring you today’s recipe! Their products have been staples in my pantry for years. Every product I’ve tried in my baking recipes has been truly fantastic and yielded incredibly delicious treats – especially their flours and oats!

As kids, after dropping our backpacks next to the kitchen table, my brother and I immediately headed for the pantry as soon as we arrived home from school. All of that thinking, reading, writing, and running around at recess really worked up our appetites, and we always looked forward to an afternoon snack.

Soft and sweet, filled with a thin layer of vanilla cream, coated with chocolate or vanilla icing – or maybe even both! – with the occasional shower of sprinkles on top too.

I savored every bite of those treats, licking up every last morsel and crumb before starting on my homework. Somehow, that lingering taste on my tongue and very happy belly made my worksheets seem easier to finish!

Eating this oatmeal raisin snack cake brought back those fond childhood memories – although this homemade one is probably a healthier option! It’s filled with whole grains and other wholesome ingredients, and the dried fruit provides bright pops of natural sweetness. In addition to snacks, this oatmeal cake makes great breakfasts too!

QUICK OVERVIEW – HEALTHY OATMEAL RAISIN SNACK CAKE

Fairly easy, including for many beginner bakers.

Lightly sweetened with bright pops of flavor from the raisins, along with a prominent cozy and comforting spice profile permeating throughout every bite.

Very soft, moist, and tender – plus a special step to make the raisins exceptionally plump and juicy!

KEY INGREDIENTS TO MAKE A HEALTHY OATMEAL RAISIN SNACK CAKE

It’s impossible to make an oatmeal cake without them! For this recipe, I used Bob’s Red Mill Organic Quick Cooking Rolled Oats. They’ve been a staple in my pantry for years! They have the same health benefits as old-fashioned rolled oats (like extra fiber!), but the “quick cooking” oats are rolled to be smaller and thinner. This means they cook and soften faster, which gives your oatmeal snack cake a more moist and tender texture!

Bob’s Red Mill Gluten Free Organic Quick Cooking Rolled Oats work just as well, as do the non-organic versions of their regular and gluten free quick cooking oats!

You can also use their quick cooking rolled oats to make these oatmeal cookie recipes, these oatmeal muffin recipes, and these other oatmeal snack cake recipes of mine!

I used another one of my pantry staples, Bob’s Red Mill Organic Whole Wheat Flour. Just like the oats, this whole wheat flour has more fiber (and other micronutrients!) compared to other flour varieties. It also has a higher protein content, which is fantastic for baked goods that rise. In this recipe, that protein helps your healthy oatmeal snack cake maintain its structure while it cools!

If you’d like to make your healthy oatmeal snack cake gluten free, then use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! I’ve used it to make my other snack cake recipes. It works really well!

It worked like a charm!

The ginger flavor isn’t very strong or spicy at all. It’s subtle – and it mainly adds a gentle comforting taste! Even my dad, who has a very discerning palate and can identify just about every spice and herb, couldn’t quite put his finger on what was different about this snack cake’s flavor until his second or third bite. (Spoiler alert: He loved it!)

These add a lot of protein to the batter. Just like the protein content in the whole wheat flour, the protein in the egg whites helps your cake maintain its structure while it cools. Without all three, your cake could collapse and turn out denser. But if you include all of them, your healthy snack cake will have a deliciously soft, moist, and tender texture!

In this recipe, the Greek yogurt adds lots of moisture to the batter – but for far fewer calories than extra butter or oil. It also gives your healthy oatmeal raisin snack cake a protein boost!

Pure maple syrup. This is the kind that comes directly from maple trees! It’s different than maple-flavored syrup and pancake syrup. The only ingredient on the label should be “maple syrup” (no granulated sugar or corn syrup, like you often find in pancake syrup!), and it’s generally sold in thin glass bottles or squat plastic jugs.

I do not recommend substituting sugar free maple syrup. Because sugar free syrups are often water-based, they’ll make your snack cake collapse and turn out really dense.

Because this is a snack cake, you won’t add too much maple syrup to the batter. This oatmeal cake has the sweetness level of muffins or scones, rather than a true “dessert” cake. (And to me, that just makes it perfect for breakfast too!)

HOW TO MAKE THE BEST OATMEAL RAISIN SNACK CAKE

This healthy oatmeal snack cake is easy and straightforward to make, but I still have some advice and tips for you to make sure your cake turns out soft and tender with a truly delicious flavor!

Hydrate the raisins. This is my special trick! Hydrate the raisins before adding them to the batter. This makes them really plump and juicy, which gives your cake a really moist texture (since they’re not “stealing” any moisture from the batter!). I think it brings out their natural sweetness too!

Hydrating them is very quick and easy to do. Just add the raisins to a bowl, cover them with water, and top with a lid or plastic wrap. Microwave them for about a minute; then let them sit and soak up that hot liquid while you measure and mix together the other ingredients. By the time you’re ready to fold them in, your raisins will be perfectly sweet, plump, and juicy!

Make the batter by hand. That’s right – put away your mixer! Stand mixers and hand-held electric mixers tend to over-mix batters that have very little oil or butter, like this one. Over-mixing can create a tough, gummy, or rubbery texture. However, if you gently mix by hand, your healthy snack cake will turn out beautifully soft, moist, and tender!

For the best texture, use a whisk where explicitly instructed, and use a fork for everything else. Yup, a fork! Compare to the flat sides of spoons and spatulas, the open space between the tines of the fork allow for ingredients to pass through and mix more efficiently. This also helps guard against over-mixing ­– and therefore yields a better texture!

This is a technique commonly used to make cupcake and regular “dessert” cake batter. It’s a shorthand way of saying “alternate between adding the flour mixture and the milk, stirring each addition in until just incorporated.” (Who knew two words could say so much??)

If you watch the video directly above the recipe, you’ll see exactly how to do this. You’ll also notice that this cake batter is very thick – so be really gentle when mixing it together!

Once the pan is cool enough to touch with your bare hands, you can pop it in the refrigerator to speed up the cooling process!

FAQS ABOUT THIS HEALTHY OATMEAL RAISIN SNACK CAKE

Is this healthy oatmeal snack cake gluten free or clean eating?
Yes! As written, this oatmeal raisin snack cake is clean eating friendly (along with low fat and lower calorie!), and I’ve included how to make it gluten free in the Notes section of the recipe.

What makes this oatmeal cake a “breakfast cake” or “snack cake?”
This oatmeal cake is lightly sweetened with pure maple syrup. You aren’t adding too much maple syrup, so it has the sweetness level of muffins or scones, along with a lower sugar content when compared to a true “dessert” cake.

What makes this cake moist, fluffy, and soft?
A few key things! First, Greek yogurt adds lots of moisture to the batter. The protein in egg whites also helps with the texture, especially while the cake cools. Then to ensure this healthy snack cake turns out really soft and tender, (a) mix the batter together by hand with a fork, (b) use alternating additions, and (c) stir gently.

What’s the difference between old-fashioned rolled oats and quick oats?
They basically have the same health benefits, but quick oats are smaller and thinner than traditional old-fashioned rolled oats. I think this makes them even better for baking recipes since their size ensures they cook and soften faster, which gives your baked treats a more soft and tender texture!

Can I use whole eggs, not just egg whites?
Yes! If you’d like to use 3 whole eggs, then you’ll need to reduce the milk to compensate for the added liquid volume. See the Notes section for details!

Can I substitute something else for the pure maple syrup?
Absolutely! Honey and agave are both great alternatives and will yield the same cake texture.

How should I store this healthy oatmeal raisin snack cake? And how long will it keep?
Store your leftover snack cake in an airtight container in the refrigerator. It should last at least four days, if not longer ­– and it freezes and thaws quite well too!

This snack cake is really tender and moist with lots of soft oats, cozy spices, and flavorful raisins found in every bite. Deliciously comforting yet not too sweet, this simple cake also makes for a lovely breakfast – and it reminds me of my favorite oatmeal raisin cookies! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator. Individual slices also freeze really well!

• Bob’s Red Mill Organic Quick Cooking Rolled Oats (measured like this and gluten free, if necessary)
• Bob’s Red Mill Organic Whole Wheat Flour (measured like this – see Notes for gluten free option!)
• unsalted butter or coconut oil, melted and cooled slightly
• large egg whites, room temperature
• plain nonfat Greek yogurt
• pure maple syrup
• nonfat milk, divided

• Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
• In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Add in the Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.) Gently fold in the raisins.
• Spread the batter into the prepared pan. Bake at 350°F for 28-32 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool completely to room temperature in the pan before slicing and serving.

IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: It’s important to let the cake cool completely to room temperature before slicing and serving. This is because the cake’s structure hasn’t fully set until it has fully cooled. Do not cut the cake while it’s still warm!

OATS NOTES: Quick cooking oats are smaller and thinner than traditional old fashioned rolled oats. (You’ll also use quick cooking oats in all of these snack cake recipes, these oatmeal muffin recipes, and these oatmeal cookie recipes of mine, too!)

In a pinch, to make your own, add the same amount of Bob’s Red Mill Organic Old Fashioned Rolled Oats to a food processor, and pulse 10-12 times, or until the oats are about ¼ of their original size.

If you can’t find the organic kind, then the regular version (Bob’s Red Mill Quick Cooking Rolled Oats) works equally well! Alternatively, you can also use Bob’s Red Mill Old Fashioned Rolled Oats (the regular version!) to make your own “DIY” quick cooking oats.

FLOUR NOTES + ALTERNATIVES: Bob’s Red Mill Organic Whole Wheat Pastry Flour or Bob’s Red Mill Organic All-Purpose Flour may be substituted for the whole wheat flour.

If you can’t find the organic kind, then the regular versions of all three flours (Bob’s Red Mill Whole Wheat Flour, Bob’s Red Mill Whole Wheat Pastry Flour, and Bob’s Red Mill All-Purpose Flour) work equally well.

SPICES NOTES: I highly recommend Saigon cinnamon! It’s stronger, richer, and sweeter than the regular kind commonly found at grocery stores. (It’s basically the only kind I use in my baking recipes now!)

The ginger provides a gentle background warmth and coziness. It’s very subtle, but it makes this cake taste extra comforting!

EGG WHITES VS WHOLE EGGS: You use all 3 egg whites. The protein in the egg whites, along with the protein in the Greek yogurt, also helps prevent your cake from collapsing while cooling. If you didn’t use all of the egg whites, your cake would sink some, especially in the center, and turn out pretty dense and somewhat soggy in texture. (But the flavors will remain the same!) If you prefer to use whole eggs, then use 3 whole eggs, and decrease the milk by 1 tablespoon to compensate for the added volume from the yolks.

MAPLE SYRUP NOTES + ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

For a sweeter flavor, increase the maple syrup by an additional 2-4 tablespoons, and decrease the milk by the same amount. (For example, use ½ cup of pure maple syrup and ¼ cup + 2 tablespoons of milk.)

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

RAISIN NOTES + SPECIAL TRICK: I recommend hydrating your raisins first. It makes them really plump and juicy! To do so, add the raisins to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the raisins sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the batter.

GLUTEN FREE VERSION: For the oats, use Bob’s Red Mill Organic Gluten Free Quick Cooking Rolled Oats or Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats (non-organic).

If you’re unable to find either of those, then add the same amount of Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats or Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (non-organic) to a food processor or blender, and pulse 10-12 times, or until the oats are about ¼ of their original size.

How to make the upside-down plum oatmeal cake (Step By Step Guide)

Upside-down plum oatmeal cake ingredients

• 3 tablespoons flax seed meal
• 4 plums, sliced thin
• 1 tablespoon coconut oil
• 1/4 cup coconut sugar
• 2 cups quick oats
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup applesauce
• 1/4 cup honey
• 3/4 cup almond milk
• 1 teaspoon vanilla

Conclusion

This upside-down plum oatmeal cake recipe is a surprisingly healthy breakfast treat! The whole family will love having cake for breakfast, and you can rest easy knowing that this fiber and nutrient filled breakfast will keep you full and satisfied until noon.

• Preheat the oven to 350 degrees and line the bottom of an 8-inch cake pan with parchment paper.
• In a small bowl, whisk the flaxseed with 3 tablespoons of water and set aside to thicken.
• In a large bowl, stir together the oats, walnuts, and salt.
• In another bowl, stir together the applesauce, honey, almond milk, and vanilla.
• Add the liquid ingredients into the dry and stir to combine.
• Once the plums are cooked, add them to the cake pan and orange them in an even layer.
• Spoon the batter over the plums and spread it out gently, so not to disturb the plum layer.
• Bake for 40 minutes. Let the cake cool in the pan for 10 minutes, then invert and serve. Store in the fridge for up to 1 week.

Yield

1Amount Per Serving: 7g 2g 0g 5g