Lately you may have noticed that my interest in healthy, balanced breakfasts has skyrocketed — in just a few weeks I experimented with at least five fit recipes and personally reaped incredible benefits! Today’s recipe is a real gem: basically porridge but baked as a cake, because unfortunately, as much as nutritionists praise the nutritional qualities of porridge, I’ve never liked its texture! What I propose is a clever version of porridge, and I would say much more appealing. The base is the classic mix of whole rolled oats, yogurt and fruit — in my case apple and blueberries — and it’s enriched with typical cake ingredients: eggs, a little ricotta, baking powder and vanilla! It takes just a few minutes to prepare and the result is deliciously satisfying yet guilt-free! The porridge cake is flour-free, oil- and butter-free, and uses only two tablespoons of agave syrup! Ricotta is also a source of high-quality protein and calcium. A light treat but perfect to start the day right, giving the whole family steady energy without glycemic spikes! It will also be ideal for your children’s snacks instead of industrial snacks full of sugars, preservatives and hydrogenated oils, maintaining a healthy and balanced food choice!
If you like variety and pay attention to what you eat from the very first meal of the day, try these fantastic alternatives as well:
- Difficulty: Very easy
- Cost: Budget-friendly
- 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 at no extra cost to you!
- 1 1/2 cups whole rolled oats
- 1/2 cup Greek yogurt (2% fat)
- 1.8 oz (about 1/4 cup) ricotta
- 1/3 cup blueberries
- 1 apple
- 2 eggs (at room temperature)
- 1 cup water (hot)
- 2 tablespoons agave syrup
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons baking powder
- 1 pinch salt
- to taste vanilla powdered sugar
Tools
- 1 Bowl
- 1 Saucepan
- 1 Tea towel
- 1 Ladle
- 1 Knife
- Paper towel
- 1 Spatula
- 1 Loaf pan
Steps
In a large bowl, place the rolled oats and pour in the hot water. Stir with a spatula and let rest for 5 minutes at room temperature, covered with a tea towel.
Wash and peel the apple, remove the core and any seeds, and cut it into small cubes.
After the oats have rested, add the diced apple and the blueberries.
Also incorporate the eggs, the yogurt and the well-drained ricotta.
Finally add the vanilla extract, the agave syrup, the sifted baking powder and a pinch of salt.
Mix well until you obtain a coarse but homogeneous mixture.
Transfer to a loaf pan 9 7/8 x 4 1/3 in lined with parchment paper and level with a spatula. Bake in a preheated oven at 356°F for 50–55 minutes. The toothpick test will confirm doneness.
Once ready, switch off the oven, remove from the oven and let it cool slightly before unmolding the cake.
Serve with vanilla powdered sugar to taste. And voilà… your oat porridge cake with apples and blueberries is ready to enjoy.
Enjoy! From La Cucina di FeFè!
Storage
👉 You can store the porridge cake at room temperature under a glass cloche for up to 1–2 days. In the fridge it keeps for up to 5 days in an airtight container suitable for refrigeration.
Tips, notes, variations and suggestions
🔵 * If during the last 15 minutes of baking the surface becomes too dark, cover it with a sheet of parchment paper.
🔵 As an alternative to blueberries, you can add the same quantity of sultana raisins previously soaked in warm water and well drained, or 40 g of chocolate chips, or a single type of well-chopped shelled nuts such as walnuts, hazelnuts, cashews, sliced almonds or pine nuts.
