Craving a warm, healthy baked treat that fills your kitchen with the scent of apples and cinnamon? This Apple Banana Baked Oat Cake with Almonds and Berries is the perfect blend of whole foods, natural sweetness, and satisfying texture. Made with rolled oats, fresh apples, banana, eggs, and topped with crunchy almonds and juicy berries, this wholesome cake is ideal for breakfast, snacking, or dessert. Free from refined flour and sugar, it’s a delicious way to nourish your body while still indulging your taste buds.
Cooking Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
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1 cup (100 g) rolled oats
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3 medium apples, peeled and cored
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2 eggs
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1 ripe banana
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1 teaspoon baking powder
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Vegetable oil spray (for greasing the dish)
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30 g almonds, roughly chopped
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150 g raspberries or other fresh/frozen berries
Step-by-Step Cooking Directions
1. Prepare the Oats
Place the rolled oats into a blender or food processor. Blend until they resemble a fine flour. This will serve as the base for your batter, giving it a hearty yet tender texture.
2. Puree the Apples
Take two of the three apples and puree them individually. Blend one apple with one egg and the second apple with the other egg. This ensures a silky, moist texture while incorporating natural sweetness.
3. Mash the Banana
In a separate bowl, mash the ripe banana thoroughly with a fork until smooth. The banana adds moisture and natural sugar to the cake.
4. Combine the Batter
In a large bowl, combine the oat flour, apple-egg purees, mashed banana, and baking powder. Mix thoroughly until the batter is uniform and slightly thick.
5. Prepare the Baking Dish
Spray your baking dish generously with vegetable oil to prevent sticking. A round or square 8-inch (20 cm) dish works well.
6. Pour and Top
Pour the batter into the greased baking dish. Use a spatula to smooth the surface evenly. Chop the almonds roughly and sprinkle them over the top of the batter.
7. Bake
Bake in a preheated oven at 180°C (360°F) for 35–40 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve
Let the cake cool slightly. Before serving, top with fresh raspberries or your preferred berries. You can also serve it with a drizzle of maple syrup or a spoonful of yogurt.
Nutritional Information (Per serving, based on 8 slices)
Calories: 160–180 kcal
Protein: 4–5 g
Fat: 6 g
Carbohydrates: 24 g
Fiber: 4 g
Sugar: 9 g (from fruit)
Vitamin C, potassium, and antioxidants from apples and berries
The Origins and Popularity of the Recipe
This baked oat cake is a modern take on traditional fruit breads and rustic cakes found in many cultures. Using apples and bananas as sweeteners harks back to European country baking, where seasonal fruit was used to sweeten and moisten cakes. The current surge in gluten-free, low-sugar, and clean-eating trends has made oat-based bakes popular across food blogs and healthy recipe communities worldwide. Versatile and easily adaptable, this cake has become a favorite for home bakers who want healthy, family-friendly treats.
Reasons Why You’ll Love the Recipe
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Naturally sweetened with fruit—no refined sugar
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Flourless and gluten-free when certified oats are used
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Full of fiber and slow-digesting carbs
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Soft, moist texture with a lightly crisp almond top
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Quick and easy—ready in under an hour
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Kid-approved and great for lunchboxes
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Budget-friendly and uses pantry staples
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Can be made ahead and frozen
Health Benefits
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Oats are packed with beta-glucan, a type of fiber that lowers cholesterol.
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Apples are high in antioxidants, vitamin C, and dietary fiber.
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Bananas provide potassium and natural sugars for energy.
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Eggs are rich in protein and essential fats.
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Almonds contribute healthy fats, protein, and vitamin E.
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Berries add antioxidants, especially anthocyanins, which fight inflammation.
This cake is not only heart-healthy and gut-friendly but also a nourishing treat that supports energy levels without blood sugar spikes.
Serving Suggestions
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Enjoy a warm slice for breakfast with coffee or herbal tea
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Serve cold with a dollop of Greek yogurt and extra berries
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Drizzle with honey or maple syrup for dessert
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Cut into squares and pack as a healthy snack for school or work
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Pair with a smoothie for a filling morning meal
Common Mistakes to Avoid
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Using unripe bananas or apples: You need ripe, sweet fruit to enhance the flavor.
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Overmixing the batter: Mix until just combined to avoid toughness.
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Skipping the greasing step: This cake sticks easily, so oil your dish well.
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Underbaking: The cake should be firm and golden on top. Always test with a toothpick.
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Using too many berries inside the batter: They release water and may make the cake soggy.
Pairing Recommendations
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Drinks: Try herbal teas like chamomile or mint, almond milk, or cold brew coffee
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Toppings: Greek yogurt, whipped coconut cream, or nut butter
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Sides: A hard-boiled egg or a handful of nuts make it a complete breakfast
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Occasions: Great for potlucks, brunch tables, or as a quick-prep dessert
Cooking Tips
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If you prefer extra sweetness, add 1–2 tablespoons of maple syrup to the batter.
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Add cinnamon, nutmeg, or cardamom for more warmth and spice.
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Let the cake cool before slicing to avoid crumbling.
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For a firmer texture, refrigerate the cake for 1–2 hours after baking.
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Toast the almonds lightly before adding them for a richer nutty flavor.
Similar Recipes to Try
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Banana Oat Muffins with Walnuts
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Healthy Apple Cinnamon Loaf (flourless)
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Baked Oatmeal Cups with Blueberries
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Vegan Banana Bread with Almonds
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Apple Carrot Breakfast Bars
Variations to Try
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Vegan version: Use flax eggs instead of regular eggs.
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Nut-free: Omit almonds or replace with sunflower seeds.
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Berry swirl: Gently fold in raspberries into the batter before baking.
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Apple spice: Add cinnamon and chopped dates for a spiced twist.
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Chocolate: Add 2 tablespoons of cocoa powder and dark chocolate chips.
Ingredient Spotlight: Rolled Oats
Rolled oats are the heart of this recipe. They provide soluble fiber, especially beta-glucan, which helps reduce bad cholesterol and supports heart health. Unlike refined flours, oats digest slowly, keeping you fuller longer. They’re naturally gluten-free (if certified) and add a nutty, wholesome texture to baked goods. Grinding them into flour makes them versatile for cakes, muffins, pancakes, and more.
Conclusion
This Apple Banana Baked Oat Cake with Almonds and Berries is a perfect marriage of taste and nutrition. Whether you’re trying to eat cleaner, reduce sugar, or just want to enjoy a cozy homemade bake, this cake fits the bill. Moist, flavorful, and naturally sweet, it’s a recipe you’ll return to again and again. Best of all, it’s endlessly customizable and friendly for all ages.
10 Frequently Asked Questions
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly less hearty. Avoid steel-cut oats—they won’t blend properly.
2. Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats.
3. Can I replace the banana with something else?
Yes, try unsweetened applesauce or mashed sweet potato, though flavor and sweetness will change slightly.
4. Can I use frozen berries?
Absolutely. Just thaw and drain them before adding to avoid excess moisture.
5. Can I make this recipe vegan?
Yes. Replace each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.
6. How long does this cake keep?
It keeps well in the fridge for up to 5 days in an airtight container. You can also freeze it.
7. Can I add protein powder?
Yes, replace 2 tablespoons of oats with a scoop of your favorite protein powder. Adjust liquid if needed.
8. What can I use instead of almonds?
Try chopped walnuts, pecans, pumpkin seeds, or leave the nuts out entirely.
9. What size baking dish should I use?
An 8-inch (20 cm) square or round pan works well. For thicker cake, use a loaf pan and extend baking time.
10. Can I serve it as dessert?
Definitely. Serve it warm with whipped cream, yogurt, or a scoop of banana ice cream for a healthy treat.