Preheat the oven to 180°C / 360°F and grease a 20 x 8 cm loaf pan.
In a bowl, combine 130 g oat flakes with 240 ml hot water and let it soak for 5 minutes.
In another bowl, whisk together 2 eggs, 30 g erythritol, and 1 teaspoon vanilla extract.
Stir in 120 g yogurt and 50 g melted and cooled butter until well combined.
Fold in the soaked oats, 1 grated apple, 80 g blueberries, and 7 g baking powder.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Serve slices with a dollop of Greek yogurt or a spread of almond butter.
Enjoy with a cup of tea or coffee for a cozy snack or breakfast.
Top with a light drizzle of honey or maple syrup for extra sweetness.
Pair with fresh fruit or a side of nuts for a more filling meal.
Cooking Tips
Ensure the loaf pan is well-greased to prevent sticking.
Check for doneness with a toothpick; it should come out clean when the cake is done.
If the top starts to brown too quickly, cover it loosely with foil and continue baking.
Let the cake cool completely before slicing to get clean, even pieces.
Nutritional Benefits
Oat flakes are high in fiber, aiding digestion and supporting heart health.
Apples provide vitamins, especially vitamin C, and add natural sweetness.
Greek yogurt adds protein and probiotics, enhancing the cake’s nutritional profile.
Blueberries are rich in antioxidants and vitamins, adding both flavor and health benefits.
Dietary Information
Vegetarian
Refined sugar-free (when using erythritol or stevia)
Can be made gluten-free (with certified gluten-free oats)
Dairy-free option: Use dairy-free yogurt and butter alternatives.
Nutritional Facts (per slice, approx.)
Calories: 250
Carbohydrates: 32 g
Protein: 7 g
Fat: 12 g
Fiber: 4 g
Sugars: 12 g
Storage
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze for up to 3 months; thaw before serving.
Why You’ll Love This Recipe
It’s a quick and easy loaf cake that combines healthy ingredients with great taste.
Made with wholesome oats and fresh fruits, making it a nutritious choice.
The recipe is versatile and can be customized with different fruits or nuts.
It’s perfect for breakfast, snacks, or dessert, and keeps well for several days.
Conclusion
This Oatmeal, Apple, and Blueberry Loaf Cake is a delightful treat that brings together the goodness of oats, the sweetness of apples, and the burst of blueberries in every slice. It’s easy to make and perfect for any time of day, whether for a quick breakfast, an afternoon snack, or a dessert. With its nutritious ingredients and satisfying texture, this loaf cake is a wonderful addition to your recipe collection. Enjoy the wholesome flavors and the pleasure of baking something both delicious and healthy!
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Yes, you can substitute blueberries with raspberries, chopped strawberries, or other fresh or dried fruits.
Can I make this recipe without eggs?
Yes, you can use flax eggs or chia eggs as a substitute for the eggs.
How can I make this recipe gluten-free?
Use certified gluten-free oats and ensure all other ingredients are gluten-free.
Can I use a different sweetener?
Yes, you can use honey, maple syrup, or another sweetener of your choice. Adjust the amount according to your taste.
How do I know when the loaf cake is done?
The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
Can I freeze this loaf cake?
Yes, you can freeze it for up to 3 months. Make sure it’s completely cooled before freezing.
What’s the best way to store this loaf cake?
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Can I add nuts to this recipe?
Yes, feel free to add nuts like walnuts or pecans for added texture and flavor.
What if I don’t have Greek yogurt?
You can substitute with regular yogurt or a dairy-free yogurt alternative.
How can I make this loaf cake more moist?
Try adding a bit more yogurt or a splash of milk to the batter if you prefer a moister cake.
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