Oat Cake
A moist and flavorful oat cake with warm cinnamon, ripe bananas, and pineapple or apples, perfect for a quick dessert or snack that appeals to all ages.
Ingredients
Instructions
- Preheat the oven to 375°F and prepare a one-layer cake pan.
- In a mixing bowl, combine quick cook oats, brown sugar, powdered milk, cinnamon, cream of tartar, and baking soda.
- Add mashed bananas and drained pineapple or cooked apples to the dry ingredients and mix well.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider incorporating a half cup of unsweetened applesauce along with the mashed bananas. If you want to reduce sugar, substitute half the brown sugar with a sugar alternative suitable for baking. Using rolled oats instead of quick cook oats will provide a heartier texture, making it more like a traditional oatmeal cake. This recipe is versatile enough to accommodate various fruit additions.
Serving Suggestions
This oat cake is delightful on its own but can also be served with a dollop of Greek yogurt or a drizzle of honey for added richness. Pair it with a fresh fruit salad or a cup of tea for a cozy afternoon snack. It also makes a nutritious breakfast option and can be enjoyed alongside a Diabetic Strawberry Smoothie for a balanced meal.
Storage & Reheating
Allow the oat cake to cool completely before storing. Place any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm slices in the microwave for about 20-30 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oat Cake contains roughly 626 calories, with 5g protein, 100g carbohydrates, and 23g fat. It is an excellent source of potassium (106% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1552mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole grain oats instead of quick cook oats?
Yes, whole grain oats can be used, but they will result in a denser cake. You may need to adjust the baking time slightly, as they may require a few extra minutes to cook through.
What can I substitute for the mashed bananas?
You can replace the mashed bananas with unsweetened applesauce or pumpkin puree for a different flavor profile. Both options will keep the cake moist while adding their unique sweetness.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, simply use certified gluten-free oats and ensure all other ingredients are gluten-free. This will allow those with gluten sensitivities to enjoy this delicious cake without worry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).