Irresistible Flourless Peanut Butter Oatmeal Cake (Moist & Wholesome!)

Thank you so much for stopping by today! I’m beyond excited to share this Flourless Peanut Butter Oatmeal Cake recipe with you. It’s one of those recipes that feels like a warm hug on a plate—moist, chewy, nutty, and just the right amount of sweet. Made with creamy peanut butter, wholesome oats, and a touch of natural sweetness, it’s the kind of cake you can enjoy for breakfast, a midday snack, or even a healthier dessert.

If you love cozy, no-fuss baking, you’re in for a treat. And hey—if you’re new here, don’t forget to subscribe to get my recipes delivered straight to your inbox. Let’s bake something special together!

Overview of Recipe Content

This Flourless Peanut Butter Oatmeal Cake is one of those magical recipes that works anytime—whether you’re hosting brunch, packing snacks for the week, or craving a guilt-free dessert.

• Why you’ll love it: It’s flourless, gluten-free, naturally sweetened, and protein-packed from the oats, eggs, and Greek yogurt. Plus, it has that peanut butter richness we all adore.
• Taste & texture: Imagine the chewiness of oatmeal cookies, the richness of peanut butter blondies, and the lightness of a snack cake—all rolled into one.
• Nutritional perks: High in fiber, protein, and healthy fats, this cake will keep you full and satisfied without the sugar crash.
• Seasonal touch: It’s perfect year-round, but it especially shines in the fall and winter when cozy, hearty bakes are all we crave.

Ingredients You’ll Need

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• 🌾 2 cups rolled oats (blended into oat flour)
• 🥜 3/4 cup creamy peanut butter (natural, unsweetened preferred)
• 🍯 1/3 cup honey or pure maple syrup
• 🥛 1 cup Greek yogurt (or plain yogurt)
• 🥚 2 large eggs
• 🍦 1 tsp vanilla extract
• 🧂 1 1/2 tsp baking powder
• 🧂 1/2 tsp baking soda
• 🧂 Pinch of salt
• 🍫 Optional: 1/2 cup dark chocolate chips or chopped peanuts for topping

Tools You’ll Need

• High-speed blender or food processor (to make oat flour)
• Mixing bowls
• Whisk & spatula
• 8×8-inch baking pan (or similar size)
• Parchment paper

Suggested Substitutions

• Swap Greek yogurt with dairy-free yogurt to make it fully dairy-free.
• Use almond butter or cashew butter instead of peanut butter.
• Replace honey/maple syrup with mashed ripe banana for a lower-sugar version.
• Toss in dried cranberries, coconut flakes, or seeds for extra texture.

How to Make Flourless Peanut Butter Oatmeal Cake

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1. Preheat the oven to 350°F (175°C). Line your baking pan with parchment for easy removal.
2. Make oat flour by blending rolled oats until fine and powdery. (Tip: I always make extra and keep it in a jar for future baking!)
3. Mix wet ingredients: In a large bowl, whisk together peanut butter, honey/maple syrup, yogurt, eggs, and vanilla until smooth.
4. Combine dry ingredients: Stir in the oat flour, baking powder, baking soda, and salt. Mix until just combined.
5. Fold in extras like chocolate chips or peanuts if using.
6. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. Cool & enjoy! Let the cake cool slightly before slicing.

The smell as it bakes? Absolute heaven—like roasted peanuts and cookies fresh from the oven!

What to Serve with Flourless Peanut Butter Oatmeal Cake

• A drizzle of warm chocolate sauce or melted peanut butter on top.
• Fresh berries for a tart contrast.
• A scoop of vanilla Greek yogurt for breakfast-style serving.
• A glass of cold milk or oat milk—classic combo!

Tips for Making It Perfect

• Don’t overmix once you add the oat flour—this keeps the cake tender.
• Use room temperature eggs and yogurt for best mixing.
• For extra moisture, add 2 tbsp of unsweetened applesauce.
• If you want a more dessert-like cake, fold in chocolate chunks and a sprinkle of flaky sea salt on top.

Storage Instructions

• Room temp: Store in an airtight container for 2 days.
• Fridge: Keeps well for 5–6 days.
• Freezer: Slice, wrap, and freeze for up to 2 months. Defrost at room temperature or warm in the microwave.

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General Information

Did you know oats are naturally gluten-free but often processed with wheat? Always check for “certified gluten-free” oats if you’re baking for someone with celiac disease. This cake is also a fabulous prep-ahead option—it actually tastes even better the next day as the flavors deepen.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly different. Rolled oats make a more consistent flour.

2. Can I make this without eggs?
Yes—use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

3. Can I double the recipe?
Absolutely—just use a 9×13-inch pan and bake 5–8 minutes longer.

4. Is this cake sweet enough for dessert?
Yes! It’s lightly sweet, but you can always add chocolate chips or a drizzle of glaze for extra indulgence.

Conclusion

This Flourless Peanut Butter Oatmeal Cake is proof that wholesome ingredients can create something truly indulgent yet nourishing. It’s versatile, family-friendly, and so easy to whip up on a Sunday afternoon.

If you loved this recipe, you might also enjoy these cozy bakes from my kitchen:

• Peanut Butter Oatmeal Cookies
• Chocolate Chip Banana Bread
• Healthy Blueberry Muffins
• No-Bake Energy Bites
• Pumpkin Oatmeal Bars

Happy baking, friends—and don’t forget to share your creations with me on Pinterest at Poulef Recipes!

Interactive Elements

I’d love to hear what you think! Leave a review or drop a comment below. And if you make this recipe, snap a photo and tag me on social media so I can cheer you on!

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Nutritional Information (per serving, 9 servings)

Calories	Protein	Carbs	Fat	Fiber	Sugar	Sodium
210	9g	22g	10g	3g	9g	160mg

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