Looking for a wholesome, naturally sweetened treat that’s both satisfying and nourishing? This Baked Oatmeal Apple Cake combines the rich textures of rolled oats, the sweetness of apples and bananas, the tang of Greek yogurt, and the chewy goodness of raisins and cranberries. It’s lightly spiced with cinnamon, gently sweetened with honey or maple syrup, and topped with crunchy nuts—making it perfect for breakfast, a snack, or a healthy dessert.
This simple one-bowl recipe is naturally free from refined sugar and packed with fiber, protein, and antioxidants. It’s a great way to start your day or satisfy a midday craving without any guilt.
Cooking Time
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Preparation Time: 15 minutes
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Baking Time: 30–35 minutes
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Total Time: 45–50 minutes
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Servings: 6–8 slices
Ingredients
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85 g (¾ cup) rolled oats
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2 medium apples, grated or finely chopped
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80 ml (⅓ cup) hot water
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1 ripe banana, mashed
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2 eggs
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1 tbsp sour cream or Greek yogurt
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¾ tsp baking powder
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¾ tsp ground cinnamon
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50 g (⅓ cup) dried cranberries
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50 g (⅓ cup) raisins
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40 g (⅓ cup) chopped nuts (walnuts, almonds, or hazelnuts) – for sprinkling
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2 tsp honey or maple syrup (optional, for natural sweetness)
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Pinch of salt
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat your oven to 180°C (356°F). Line a small baking dish or loaf pan with parchment paper or lightly grease it. -
Soften the Oats
Place the rolled oats in a mixing bowl. Pour the hot water over them and stir. Let sit for 5–10 minutes to soften. -
Prepare the Fruit
Grate or finely chop the apples and mash the banana. Add both to the oat mixture and stir to combine. -
Add Wet Ingredients
Crack in the eggs, add the sour cream or Greek yogurt, honey (or maple syrup), and mix well. -
Add Dry Ingredients
Stir in the baking powder, ground cinnamon, and a pinch of salt. Mix until combined. -
Fold in Dried Fruits
Add the raisins and dried cranberries, stirring gently until evenly distributed. -
Transfer to Baking Dish
Pour the batter into the prepared pan. Smooth the top with a spatula. -
Add Nuts on Top
Sprinkle chopped nuts evenly over the top of the mixture for a crunchy finish. -
Bake
Bake at 180°C (356°F) for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. -
Cool and Serve
Let it cool for 10–15 minutes before slicing. Serve warm, room temperature, or chilled.
Nutritional Information (per slice, based on 8 servings)
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Calories: 190 kcal
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Protein: 5 g
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Fat: 7 g
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Carbohydrates: 28 g
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Fiber: 4 g
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Sugar: 13 g (natural)
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Calcium: 40 mg
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Iron: 1.2 mg
The Origins and Popularity of the Recipe
Oatmeal bakes and banana-apple cakes have deep roots in traditional European and North American kitchens. From Irish oat cakes to German apple slices and American banana bread, this recipe draws inspiration from homey, rustic baking traditions. In recent years, healthier versions of baked oatmeal have surged in popularity for being nutritious and customizable for modern diets.
Reasons Why You’ll Love the Recipe
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Quick and Easy: One bowl, no mixer, minimal prep.
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Naturally Sweet: Uses fruit and a touch of honey or maple syrup.
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Versatile: Works for breakfast, snack time, or dessert.
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Kid-Friendly: Sweet and soft enough for little ones.
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Customizable: Swap dried fruits, nuts, or spices to your taste.
Health Benefits
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Oats: A heart-healthy whole grain rich in fiber and plant protein.
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Apples and Bananas: Provide natural sweetness, fiber, and vitamin C.
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Dried Fruits: Rich in iron, antioxidants, and energy-boosting sugars.
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Eggs: Supply protein and essential amino acids.
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Nuts: Add healthy fats, vitamin E, and a satisfying crunch.
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No Refined Sugar: A great option for those reducing sugar intake.
Serving Suggestions
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Enjoy it warm with a dollop of yogurt or crème fraîche.
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Slice and pack it into lunchboxes as a healthy midday snack.
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Serve alongside a hot cup of coffee or spiced tea.
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Drizzle with extra honey or a spoon of nut butter for extra indulgence.
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Top with fresh fruit or a spoonful of cottage cheese.
Common Mistakes to Avoid
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Skipping the oat soak: It ensures a soft texture and prevents dryness.
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Using underripe banana: A ripe banana adds more sweetness and moisture.
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Overbaking: Leads to a dry cake—check after 30 minutes with a toothpick.
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Adding too much liquid: This can result in a soggy center.
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Skipping the salt: Even a pinch enhances the overall flavor.
Pairing Recommendations
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Drinks: Goes well with cinnamon tea, spiced chai, or a matcha latte.
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Breakfast Sides: Greek yogurt, cottage cheese, or boiled eggs.
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Spread Options: Try it with nut butter, cream cheese, or apple butter.
Cooking Tips
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Use silicone muffin cups to turn these into healthy breakfast muffins.
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Toast the nuts before adding for even more flavor.
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Add a splash of vanilla or almond extract to deepen the aroma.
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Use pear instead of apple for a different sweetness profile.
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Chill overnight and enjoy cold for an on-the-go breakfast bar.
Similar Recipes to Try
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Banana Oat Muffins with Blueberries
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Carrot Apple Breakfast Bars
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Raisin and Walnut Oat Scones
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Healthy Baked Apple Porridge Cups
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Apricot Almond Baked Oatmeal
Variations to Try
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Vegan Option: Replace eggs with flax eggs and use coconut yogurt.
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Nut-Free: Omit nuts or use sunflower or pumpkin seeds instead.
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Chocolate Twist: Add dark chocolate chips for a decadent dessert.
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Coconut Touch: Add shredded coconut to the batter and on top.
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Spiced: Add nutmeg, cardamom, or pumpkin spice for warmth.
Ingredient Spotlight: Rolled Oats
Rolled oats are a breakfast staple known for their heart-healthy properties. They contain beta-glucan, a type of soluble fiber that helps lower cholesterol and supports gut health. In baking, oats add structure, moisture retention, and a rustic texture to cakes and bars. They’re also naturally gluten-free (just ensure certified oats if needed).
Conclusion Paragraph
This Baked Oatmeal Apple Cake with Banana, Raisins & Nuts is a beautiful combination of health and comfort. With natural sweetness, whole grains, and real fruit, it’s a nourishing way to satisfy your sweet tooth. Whether you’re baking for your family, prepping a wholesome breakfast, or sharing with friends, this recipe offers a little bit of everything—texture, flavor, and good nutrition.
10 Comprehensive Frequently Asked Questions (FAQ)
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less hearty. Rolled oats are best for structure.
2. Can I make this without banana?
You can substitute with unsweetened applesauce (about ¼ cup) or 1 mashed pear.
3. Is this cake gluten-free?
Only if you use certified gluten-free oats and gluten-free baking powder.
4. Can I use other dried fruits?
Absolutely! Try chopped apricots, figs, or dates.
5. Can I make it dairy-free?
Yes. Use plant-based yogurt and skip the honey for a vegan-friendly version.
6. What can I use instead of sour cream?
Greek yogurt, coconut yogurt, or even thick kefir will work.
7. How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat or eat cold.
8. Can I freeze it?
Yes! Freeze individual slices and thaw overnight in the fridge or microwave before serving.
9. How can I make it sweeter?
Add 1–2 more teaspoons of honey or mix in a few chocolate chips or sweetened dried fruits.
10. Can I bake this in a muffin pan?
Yes! Bake for 18–22 minutes or until a toothpick comes out clean.