No-Flour Apple & Oat Breakfast Bundt

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No-Flour Apple & Oat Breakfast Bundt

Prep time: 10 minutes

Baking time: 35–40 minutes

Servings: 6–8 slices

Ingredients

  • 1 cup Oatmeal (Quick oats work best for a smoother texture, but rolled oats add a nice chew)

  • 2 Apples (Grated or finely chopped)

  • 2 Eggs

  • 150g Plain Yogurt (Greek yogurt works well for extra protein)

  • 1 teaspoon Baking Powder

  • ½ teaspoon Cinnamon

  • A pinch of Salt

  • Optional: A handful of walnuts or raisins for a bit of crunch and natural sweetness.

Detailed Step-by-Step Instructions

  1. Prep the Oats: For a finer, cake-like crumb, you can pulse your dry oats in a blender for 30 seconds to create “oat flour.” If you prefer a rustic texture, leave them whole.

  2. Mix Wet Ingredients: In a large bowl, whisk the 2 eggs until light. Stir in the plain yogurt until the mixture is smooth and creamy.

  3. Combine Dry Ingredients: Add the oatmeal (or oat flour), baking powder, cinnamon, and salt to the egg mixture. Stir well until combined.

  4. Fold in the Fruit: Gently fold in the grated or chopped apples. If you are using raisins or nuts, add them now. The moisture from the apples is what makes this cake so soft.

  5. Prepare the Pan: Lightly grease a bundt pan or a standard loaf tin with a small amount of coconut oil or butter.

  6. Bake: Pour the batter into the pan and bake at 180°C (350°F) for 35–40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top is golden brown.

  7. Cool and Serve: Let the cake cool in the pan for 10 minutes before flipping it onto a plate. Dust with a little extra cinnamon or a tiny bit of powdered sweetener if desired.

Common Questions & Answers

Q: Can I make this dairy-free? A: Yes! You can swap the plain yogurt for an equal amount of unsweetened almond yogurt or coconut yogurt.

Q: Does it matter what kind of apples I use? A: Sweeter varieties like Fuji or Gala work best since there is no added sugar in this recipe. They provide all the natural sweetness you need.

Q: How should I store the leftovers? A: Since this cake is very moist due to the apples and yogurt, it’s best to store it in an airtight container in the refrigerator for up to 4 days. You can reheat a slice in the toaster oven for a fresh-baked taste.

Q: Can I use egg substitutes? A: You can use 2 “flax eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water), though the cake may be slightly denser and less fluffy.

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