This healthy breakfast oatmeal apple cake is super delicious and an easy meal prep breakfast idea that you can share with your kids too! This vegetarian breakfast recipe is similar to baked oatmeal, as it’s flourless and refined sugar-free, but it’s even better.
I truly don’t have a lot to say about this apple cake. In the expressions of Gordon Ramsey, it’s “f* heavenly”. I couldn’t say whether there were sufficient stars to bleep that terrible awful word. Other than being delectable this cake is likewise an extraordinary utilization of old apples. In case you’re similar to me, you’d generally purchase apples and never eat them. You realize that idiom…
At that point you nearly nibble a piece off and “Gracious, look it’s spoiling”. Or then again you’ll have a little child who needs that apple and afterward deserts it after one chomp like it’s an old snot-filled tissue. Yet, you’re not going to discard that apple. No, no. you need to save it, to save the climate and on the grounds that individuals some place should eat an apple, yet they don’t have any.
So you cut those old apples, cut the awful parts out and save the great ones for blustery days. But, you don’t keep them, yet choose to make them into hotcakes, treats, fruit dessert or this cake. Indeed, this cake is an incredible option.So this apple cake would be an extraordinary supper prep breakfast formula. Or on the other hand dessert formula. In all honesty, it resembles wine, cheddar and structures – it improves with age. All things considered, I suppose that is in reality valid for certain structures.
This healthy breakfast oatmeal apple cake is a tasty and easy meal prep recipe that you can make for the entire week. It’s also great for dessert and is kid-friendly.
- 1 cup oats
- 1 large apple, peeled and chopped
- 3 Tbsp honey
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 tbsp yogurt
- 2 eggs
- 1 Tbsp butter or coconut oil
- Preheat the oven to 180C/350F.
- Put all ingredients in a blender or in a bowl to process with a hand blender, but use only 3/4 of the oats. Process until smooth and then mix in the 1/4 of the oats.
- Line a smaller sized baking pan with parchement paper and pour the mixture inside.
- Bake for 20-30 minutes or until a toothpick comes out clean.
- After baking let the cake cool off, slice, put the slices in an airtight container in the fridge for at least an hour. The cake gets better the longer it’s cooled. Enjoy for breakfast or dessert.