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Oats, Apple, Yogurt, and Blueberries: A Delicious and Easy Diet Cake Recipe!

This Oats, Apple, Yogurt, and Blueberries Cake is a delightful and nourishing treat that brings together the goodness of oats, the sweetness of apples, the creaminess of yogurt, and the antioxidant power of blueberries. It's a perfect addition to your breakfast, snack, or even as a light dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 –8 servings
Course: Dessert
Cuisine: Healthy
Ingredients Method Notes

Ingredients
  

  • 130 g 1 1/2 cups gluten-free oat flakes
  • 240 ml 1 cup hot water
  • 2 large eggs
  • 30 g 2 1/2 tbsp sweetener (such as stevia or your preferred choice)
  • 1 tsp vanilla extract

Method
 

  1. Soak the Oats: Place the oat flakes into a mixing bowl and pour hot water over them. Stir gently and let the oats soak for about 5 minutes to soften.
  2. Prepare Wet Ingredients: In another bowl, whisk together the eggs, sweetener, and vanilla extract until the mixture is smooth and well combined.
  3. Combine: After the oats have soaked and softened, add the egg mixture to the oats. Stir until everything is evenly incorporated.
  4. Bake: Preheat the oven to 350°F (175°C). Pour the oat mixture into a greased baking dish and spread it out evenly. Bake for 25–30 minutes, or until the cake is set and the top is slightly golden.
  5. Cool and Serve: Allow the cake to cool for a few minutes before cutting it into squares. Serve warm or at room temperature.

Notes

  • Vegan Version: To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
  • Sweetener Options: You can use your preferred sweetener, such as honey, maple syrup, or a sugar substitute. Adjust the amount to suit your sweetness preference.
  • Topping Ideas: This cake is delicious on its own, but you can top it with a dollop of yogurt, fresh berries, or a sprinkle of cinnamon for extra flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for longer storage.