Name: Flourless Oatmeal Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 2 eggs; 2/3 cup oats; 1/3 cup milk; 3 tbsp almond flour; 1/3 cup chopped nuts; 1/3 cup chopped dark chocolate; 1 tsp baking powder; 1/3 cup coconut sugar; 1 tsp vanilla; 1 tbsp shredded coconut; 3 tbsp coconut oil; 1 tbsp slivered almonds

This flourless oatmeal cake is healthy, delicious and the best easy breakfast recipe to grab and go! You will love how easily it comes together too – just put all ingredients into a bowl, mix, bake and that’s pretty much it. One bowl and one small baking pan.

With no regular flour I made this healthy oatmeal cake using oats, almond flour, nuts, shredded coconut, milk, eggs and even added chocolate chunks. It smells divine! So if you want your house to smell like cake, make this tasty healthy breakfast cake.

Why You’ll Love This Flourless Oatmeal Cake

There are many things you’ll love about this simple oatmeal cake recipe:

it tastes wonderful
much healthier, made with wholesome ingredients
you can make it in about 30 minutes
the recipe requires very little effort
it’s super versatile (switch add-ins)
ready on the go healthy-ish breakfast
clean up is easy
easily adaptable to a gluten-free and dairy-free diet

What I personally love is the convenience of it. Bake it once, then have it during the next few days with your tea or coffee in the morning or in the afternoon. So much easier than flipping pancakes individually (not that I’m not obsessed with my oatmeal pancakes too) or spending money on overly processed sweets.

Oatmeal Cake Ingredients

Oats. Use fine oats (or quick oats). Choose gluten free if you’re following a strict gluten-free diet. I also always prefer to buy organic.

Blanched Almond Flour. Almond flour makes a great addition to this cake and helps to thicken it.

Eggs. Eggs act as the binding agent in this recipe and help to keep it together.

Coconut oil. I used extra virgin coconut oil as I love the smell of it in baking recipes, if you love butter – you can use butter as well.

Milk. Use your favorite milk here.

Coconut sugar. I love the smell and sweetness of coconut sugar, but dark brown sugar will work too. You can also try using maple syrup if you want to, but the consistency will definitely change.

Other Baking Ingredients. Baking powder, vanilla, shredded coconut, chocolate chunks, slivered almonds and more roughly chopped nuts.

How To Make This Flourless Oatmeal Cake

This beautiful breakfast oat cake comes together in six easy steps:

Prepare all ingredients aka get out everything and chop the chocolate and the nuts.
Add everything to a bowl, starting with the eggs, melted coconut oil and milk. Then add the coconut sugar, oats, almond flour, vanilla, baking powder and shredded coconut. Mix well. Stir in the chopped nuts and chocolate chunks.

Preheat the oven to 180C/350F.
Let the cake sit for 10-15 minutes to allow the oats to soak. This will allow the mixture to thicken.
Spread in a small baking pan. I actually used this stainless steel food container from IKEA. It’s perfect for baking small batches too! Line the baking pan with parchment paper, add the mixture in, spread slivered almonds on top.

Bake for about 20 minutes. Since ovens are different, keep an eye on the cake – the baking time might vary. When done, the oatmeal cake should be lightly golden brown and a toothpick should come out clean when inserted into the cake.
Take out, allow 10 minutes to cool off and slice.

Optional Add-Ins

This healthy oatmeal cake is pretty versatile and you can change many things about the recipe. For example, if you’re not a fan of chocolate – leave it out. You can also substitute the nuts for seeds like sunflower or flax.

Instead of the chocolate chunks, feel free to experiment by adding dried fruit like cranberries, blueberries or raisins. In that case, you might want to cut down on the coconut sugar by a tablespoon or so.

You can also choose to add some fresh fruit like blueberries or chopped apples into the mix too. Be sure to not overdo it, as fresh fruit tends to make cakes like this one a bit too moist. A quarter cup of fruit will go a long way.

How To Serve

I usually serve the oatmeal cake as is and have it alongside some tea or coffee. It’s so, so good.

You can also drizzle some natural nut butter like almond, hazelnut or even peanut butter.

Or if you’re a huge fan of chocolate, melt some in the microwave, add a tsp of nut butter and drizzle that over the cake.

Another great, much healthier way to have this cake is with some fresh fruit on the side.

How To Store

Once baked, keep the cake in an airtight container and store in the fridge for up to 5 days.

More Flourless Oatmeal Recipes

I hope you enjoy this simple breakfast cake! Be sure to also check out these flourless breakfast recipes made with oats!