Apple-Cranberry Protein Oatmeal Cake is the perfect blend of nutrition and flavor, making it an ideal choice for breakfast or a healthy snack. With the warm sweetness of apples and the tangy burst of cranberries, this delightful cake pairs beautifully with a cup of tea or coffee. Plus, it’s packed with protein, thanks to the added protein powder and Greek yogurt, making it a guilt-free treat you can feel good about enjoying!
What You’ll Need for Apple-Cranberry Protein Oatmeal Cake
Here’s a simple list of all the ingredients you’ll need to make this delicious cake:
- 2 cups rolled oats (200g)
- 2 scoops vanilla protein powder (60g)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1 cup Greek yogurt (240g)
- 2 tablespoons maple syrup (30ml)
- 2 medium apples, grated (about 2 cups/200g)
- ½ cup dried cranberries (60g)
- ½ cup chopped walnuts (60g)
Step-by-Step Apple-Cranberry Protein Oatmeal Cake Recipe
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Position your oven rack in the center and preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
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In a large mixing bowl, whisk together the rolled oats, protein powder, ground cinnamon, baking powder, and a pinch of salt until everything is well combined.
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In a separate medium bowl, beat the eggs until slightly frothy. Stir in the Greek yogurt and maple syrup until the mixture is smooth.
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Pour the wet ingredients into the dry ingredients, stirring until just combined. The batter will be thick, which is completely normal!
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Peel and grate the apples using the large holes of a box grater. Gently fold the grated apples, dried cranberries, and chopped walnuts into the batter until evenly distributed.
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Transfer the batter to your prepared springform pan, spreading it evenly with a spatula.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is beautifully golden brown.
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Once baked, place the pan on a wire rack and let it cool for about 15 minutes before removing the springform ring. Allow it to cool completely before slicing.
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Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cake is delicious cold or gently warmed.
How to Serve Apple-Cranberry Protein Oatmeal Cake
This nutrient-rich cake can be enjoyed in various ways! Slice it into wedges and serve it warm with a dollop of Greek yogurt or a drizzle of extra maple syrup on top for added sweetness. It also makes a great portable snack for on-the-go breakfasts or afternoon pick-me-ups. Pair it with a cup of herbal tea or coffee for a delightful treat any time of the day!
Expert Tips for Apple-Cranberry Protein Oatmeal Cake
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Make It Vegan: If you’re looking to make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use dairy-free yogurt.
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Fruit Variations: Try swapping out the apples or cranberries with other fruits you love, like pears or blueberries, for a different flavor profile.
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Storage Tip: To keep your cake fresh longer, slice it and store individual pieces wrapped in plastic wrap before placing them in the container.
Apple-Cranberry Protein Oatmeal Cake FAQs
Can I make this cake gluten-free?
Yes! Use certified gluten-free rolled oats and gluten-free protein powder for a gluten-free version.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean, your cake is done! The top should also be a nice golden brown.
Can I freeze the leftover cake?
Absolutely! Wrap slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Simply thaw before eating.
Let this Apple-Cranberry Protein Oatmeal Cake brighten your mornings or afternoons with its lovely combination of flavors and wholesome ingredients. Give it a try, and enjoy every delicious bite!