Description
A moist and chewy Flourless Peanut Butter Oatmeal Cake made with wholesome oats, creamy peanut butter, and natural sweetness. Perfect for breakfast, snack, or dessert.
Ingredients
2 cups rolled oats (blended into oat flour)
3/4 cup creamy peanut butter (natural, unsweetened)
1/3 cup honey or maple syrup
1 cup Greek 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 peanuts
Instructions
1. Preheat oven to 350°F (175°C) and line pan with parchment.
2. Blend oats into oat flour.
3. Whisk peanut butter, honey/maple syrup, yogurt, eggs, and vanilla.
4. Stir in oat flour, baking powder, baking soda, and salt.
5. Fold in chocolate chips or peanuts if desired.
6. Bake for 25–30 minutes, until toothpick comes out clean.
7. Cool before slicing.
Notes
You can swap Greek yogurt for dairy-free yogurt, honey for maple syrup, or peanut butter for almond butter. Store leftovers in the fridge for up to 6 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg