Lately, you may have noticed that my interest in healthy and balanced breakfasts has skyrocketed, so much so that in a matter of weeks, I have tried at least five fit recipes, from which I myself have reaped incredible benefits! Today’s is a real gem, practically a porridge but as a cake, because unfortunately, no matter how much nutritionists praise the great nutritional qualities of this breakfast preparation, I have never liked its texture! Therefore, this is a clever version of porridge, and I would dare say much more appealing! The base is the classic one with oats, yogurt and fruit, in my case apple and blueberries, but it is further enriched with typical cake ingredients, such as eggs, a little ricotta indeed, baking powder and vanilla! It is prepared in a few minutes and with a result that is deliciously satisfying but guilt-free! The porridge cake is indeed flourless, without oil or butter, and with only two tablespoons of agave syrup! Furthermore, ricotta is a source of noble proteins and calcium. A light dessert but perfect for starting the day in the best way, guaranteeing the whole family the right energy without blood sugar spikes! It will also be ideal for your children’s snack instead of industrial snacks full of sugars, preservatives, and hydrogenated oils, maintaining a healthy and balanced dietary choice!
If you like to vary and are attentive to what you eat from the first meal of the day, try these fantastic alternatives as well:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 1 loaf pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it will not cost you anything extra!
- 4.6 oz whole oat flakes
- 1/2 cup Greek yogurt 2% fat
- 1.8 oz ricotta
- 1.8 oz blueberries
- 1 apple
- 2 eggs (at room temperature)
- 1 cup cup water (hot)
- 2 tbsps agave syrup
- 1 tsp vanilla extract
- 0.25 oz baking powder
- 1 pinch salt
- to taste powdered sugar with vanilla
Tools:
- 1 Bowl
- 1 Saucepan
- 1 Tea towel
- 1 Ladle
- 1 Knife
- Paper towels
- 1 Spatula
- 1 Loaf pan
Steps:
In a large bowl, place the oat flakes and pour the hot water, stir with a spatula and let rest for 5′ at room temperature covered with a tea towel.
Wash and peel the apple, remove the core and any seeds, and cut it into cubes.
After the resting time for the oats, add the apple cubes along with the blueberries.
Add in the eggs, yogurt, and well-drained ricotta.
Finally, add the vanilla extract, agave syrup, sifted baking powder, and a pinch of salt.
Mix well until you obtain a coarse but homogeneous mixture.
Pour into a 25×11 cm Ø loaf pan lined with parchment paper and level with the spatula. Bake in a hot oven at 180°C (355°F) for 50′-55′*. The toothpick test will be the measure of doneness.
Once ready, turn off, unmold and let cool before removing from the mold.
Serve with powdered sugar to taste. And voilà…your oatmeal, apple, and blueberry porridge cake is ready to be enjoyed.
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the porridge cake at room temperature under a glass bell for a maximum of 1-2 days. In the fridge, it can be kept for up to 5 days, in a hermetically sealed container suitable for refrigeration.
Tips, notes, variations, and suggestions
🟣 * If during the last quarter of an hour of baking, the surface darkens too much, cover it with a sheet of parchment paper.
🟣 As an alternative to blueberries, you can add the same amount of previously soaked and well-drained sultanas or 1.4 oz of chocolate chips or even one type of well-chopped nuts among walnuts, hazelnuts, cashews, almond slivers or pine nuts.
