Protein Oatmeal Cake with Yogurt (Gluten-Free, 3-Ingredient Base)

Moist like cheesecake, nourishing like oatmeal — this easy-bake individual cake is a perfect single-serve breakfast or healthy treat. Bake it in the oven or air fryer and enjoy warm or chilled.

Base Ingredients (Serves 1 — easily scaled up)

• 3 tablespoons oat flour (or finely ground oats; ~25g)

• 2 tablespoons plain Greek yogurt (unsweetened; ~60g)

• 1 egg

✅ Optional Add-ins & Flavor Variations

Choose 1–2 or mix and match from below — up to 2 tbsp total:

• Fresh berries (blueberries, raspberries)

• ½ mashed banana or 1 tsp honey (for sweetness)

• 1 tbsp peanut butter or almond butter

• 1 tbsp dark chocolate chips

• Chopped nuts (walnuts, almonds)

• ¼ tsp cinnamon or vanilla extract

• Zest of ½ lemon or orange

• 1 tsp cocoa powder or matcha powder

Instructions

1. Preheat your cooking method

• Oven: Preheat to 180°C (350°F).

• Air fryer: Preheat to 160°C (320°F).

2. Mix the batter

• In a small mixing bowl, whisk 1 egg until lightly frothy.

• Stir in the Greek yogurt until smooth.

• Add the oat flour and mix until a thick, uniform batter forms.

• Fold in any optional flavorings or mix-ins (e.g., berries, cinnamon, nut butter).

3. Prepare the mold

• Lightly grease a small ramekin, oven-safe bowl, or silicone muffin mold.

• Pour in the batter and smooth the top.

4. Bake

• Oven: Bake for 18–20 minutes, until puffed and set.

• Air fryer: Bake for 15–17 minutes, checking for doneness by inserting a toothpick — it should come out mostly clean.

5. Cool & enjoy

• Let cool for 5 minutes (it will deflate slightly).

• Serve warm, topped with yogurt, fruit, nut butter, or a drizzle of honey.

⏱ Time Overview

• Prep Time: 3–5 minutes

• Bake Time: 15–20 minutes

• Total Time: 20–25 minutes

Why Each Ingredient Works

• Greek Yogurt: Adds creaminess and high-quality protein while keeping the cake moist like cheesecake.

• Egg: Acts as a binder, adds protein and lift.

• Oat Flour: Gluten-free carb base that creates a tender crumb and holds everything together.

Optional Topping Ideas

• Dollop of Greek yogurt + berries

• Sliced banana + almond butter

• Chia jam + coconut flakes

• Maple syrup + toasted pecans

• Melted chocolate + sea salt

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 3 days. Best enjoyed warm or at room temp.

• Freeze: Wrap individually and freeze up to 1 month. Reheat in microwave or toaster oven.

• Make Ahead: Mix dry ingredients in advance. Just add egg and yogurt when ready to bake.

Nutrition (Approx., base only)

• Calories: ~170

• Protein: ~12g

• Fat: ~7g

• Carbs: ~13g
  (Varies depending on yogurt type and add-ins)

Tips & Customizations

• Vegan version: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and a thick plant-based yogurt.

• No oat flour? Blend rolled oats in a blender until fine — no special flour needed.

• Extra indulgent: Swirl in peanut butter and top with chocolate chips before baking.

• Savory version: Add a pinch of salt, chopped herbs, and shredded cheese instead of sweet elements.