Healthy Oatmeal Apple Cake Recipe – Moist Fall Cake with Oats, Apples & Cinnamon
This Healthy Oatmeal Apple Cake is the perfect blend of cozy comfort and nutritious ingredients. Made with rolled oats, fresh apples, and naturally sweetened with maple syrup or honey, it’s moist, hearty, and full of warm cinnamon flavor. Ideal for breakfast, snack time, or a guilt-free dessert, this cake is gluten-free and packed with fiber. Serve it warm with a dollop of yogurt or enjoy it chilled—either way, it’s a delicious way to celebrate apple season.
Equipment
- Mixing bowls
- Whisk or spoon
- Grater (for apples)
- 8x8 inch baking pan
- Oven
- Measuring Cups and Spoons
Ingredients
- 1½ cups rolled oats or oat flour
- 1½ cups grated or chopped apples (e.g., Granny Smith)
- 2 eggs or flax eggs
- ½ cup Greek yogurt or unsweetened applesauce
- 1½ tsp baking powder
- ¼–⅓ cup honey, maple syrup, or mashed banana
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Optional: ¼ cup chopped walnuts, ¼ cup raisins, 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch pan.
- In a bowl, whisk eggs (or flax eggs), yogurt/applesauce, and sweetener.
- Stir in oats, baking powder, cinnamon, and nutmeg.
- Fold in apples and optional add-ins.
- Pour batter into pan and spread evenly.
- Bake for 35–40 minutes until golden and a toothpick comes out clean.
- Cool completely before slicing.
Tips:
- Squeeze excess moisture from grated apples to avoid sogginess.
- Don’t overbake—check at 35 minutes for a moist crumb.
Notes
- Make it vegan with flax eggs and coconut yogurt.
- Use almond flour for a nutty twist.
- Add grated carrots or zucchini for extra veggies.
- Store in fridge for 5 days or freeze for 2 months.
- Bake in muffin tins for 20–25 minutes for portable portions.