I’ve always loved oatmeal for breakfast, but one day I thought, “Why not turn it into a cake with some apples and call it dessert?” That’s how this Apple Oatmeal Cake came to be—simple, wholesome, and packed with cozy apple-cinnamon vibes.
After a few batches, it’s now my go-to for a sweet treat that feels healthy too. If you’re into easy, feel-good baking, this one’s for you. Let’s get it started!
Why You’ll Love This Apple Oatmeal Cake
- Moist
- Simple
- Baby-Friendly
- Healthy
Easy Apple Oatmeal Cake Recipe
For this delicious and healthy breakfast cake, you’ll need the following ingredients:
Ingredients
- 1 teaspoon cinnamon – Sprinkles warm, cozy spice into every bite.
- 1 1/4 cups old-fashioned oats – Forms a hearty, chewy base for the cake.
- 1 medium egg – Binds it all together with a light, fluffy lift.
- 1 medium apple – Adds sweet, juicy chunks and natural flavor.
- 1 tablespoon coconut oil – Keeps it moist with a subtle tropical hint.
- 5 dates – Brings natural sweetness and a soft, sticky texture.
- 1 1/2 tablespoons honey – Sweetens it up with a golden, floral touch.
- 1 teaspoon baking powder – Gives the cake a gentle rise for perfect texture.
Optional Add-ons
- Chopped walnuts – Tosses in a nutty crunch for extra bite.
- Raisins – Adds chewy pops of sweetness if you’re into it.
- Vanilla extract – Boosts the flavor with a classic warm note.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it warm up—about 10 minutes ‘til it’s ready. Grab a baking dish and lightly grease it with a dab of coconut oil or cooking spray.
Step 2: Prep the Apple
Take your medium apple—peel it if you want (I keep the skin for texture)—and cut it into quarters, removing the core. Chop it roughly into chunks so it’s ready to process—doesn’t need to be perfect.
Step 3: Load the Food Processor
Toss everything into your food processor: the apple chunks, 1 1/4 cups old-fashioned oats, 1 medium egg, 1 tbsp coconut oil (melt it if solid), 5 pitted dates, 1 1/2 tbsp honey, 1 tsp baking powder, and 1 tsp cinnamon. No need to be fussy—just dump it all in there.
Step 4: Process the Mixture
Pulse the food processor a few times to break things down—then blend on medium for 20-30 seconds ‘til it’s a thick, sticky batter. Stop and scrape the sides with a spatula if stuff sticks—aim for a chunky-smooth mix, not a puree.
Step 5: Check the Texture
Give the batter a quick peek—it should be wet and cohesive but still have some oat and apple bits for texture. If it’s too dry, drizzle in a tsp of water or extra honey—blend again for a few seconds.
Step 6: Fill the Dish
Scoop the batter from the processor into the greased 8×8 baking dish—use a spatula to spread it out evenly, pressing it down lightly. It’ll be thick, so smooth it as best you can—no stress if it’s rustic.
Step 7: Bake the Cake
Pop the dish into the oven on the middle rack—bake for 30-35 minutes ‘til the top’s golden and a toothpick comes out mostly clean (a few crumbs are okay). Check at 30 minutes to avoid overcooking—should smell warm and spiced.
Step 8: Cool and Serve
Pull it out with oven mitts—let it cool in the dish for 10 minutes to set up nice and firm. Slice into squares and serve warm or at room temp—great plain or with a little something extra if you’re feeling it.
Storage and Serving
Store in an airtight container at room temp for up to 3 days, or in the fridge for a week—freeze for up to 2 months. Serve solo, warm it up for a cozy treat, or pair with a cup of tea.
Tips for Success
- Use old-fashioned oats—quick oats get too mushy.
- Chop apples small—big chunks don’t cook through.
- Don’t skip the coconut oil—keeps it from drying out.
- Let it cool a bit—cuts cleaner that way.
Substitutes and Variations
- Swap honey for maple syrup for a different sweetness.
- Use a pear instead of an apple for a twist.
- Try melted butter if you’re out of coconut oil.
- Add a pinch of nutmeg with the cinnamon for spice.
Nutritional Breakdown
| Nutrient | Per Serving (9 servings total) |
|---|---|
| Calories | 140 kcal |
| Fat | 4g |
| Protein | 3g |
| Total Carbs | 23g |
| Fiber | 2g |
| Net Carbs | 21g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a hot chai tea for cozy vibes.
- Pair with a scoop of vanilla ice cream for dessert mode.
- Add a drizzle of almond butter for richness.
- Enjoy with a glass of cold milk.
Common Mistakes to Avoid
Learned these the hard way:
- Dry Cake: Skimp on honey or oil, and it’s a brick—use it all.
- Flat Bake: Skip baking powder, and it’s dense—don’t forget it.
- No Cool: Cut too hot, and it crumbles—wait 10 minutes.
FAQs
Can I use quick oats instead?
Sure, but it’ll be softer—old-fashioned oats hold up better.
Is it freezer-friendly?
Yep, freeze after baking—thaw and warm it up later.
No dates?
Sub 1-2 tbsp more honey or a mashed banana—still sweet.
What Others Are Saying About the Recipe
- Lia: “So easy and tasty—made it for breakfast, and it’s a hit!”
- Tom: “Love the apple-cinnamon combo—added walnuts, perfection!”
- Meg: “Wholesome and sweet—my new fave snack cake. Awesome!”
Wrapping it Up
There you have it—my Apple Oatmeal Cake, the simple, cozy treat that’s kept me happy on chilly days. It’s moist, spiced, and just sweet enough to feel like a hug without the fuss.
Hope it brings some warmth to your kitchen—let me know if you give it a whirl. Now grab that apple and get baking—you’ve earned this one!