For the past three years, nearly every time I flew to Northern California to visit my parents, I asked if they’d be willing to make a trip to our favorite brunch spot. Although the restaurant was located nearly 45 minutes away, they always agreed to go. Everyone in our family thought the food was definitely worth the drive!
Whenever we arrived, we scanned the room to search for our favorite waiter. Even when the hostess seated us at another server’s table, he always came over to say hi, give us hugs, and ask how we were doing. We loved seeing him just as much as the brunch food!
As creatures of habit, we picked the same menu items nearly every time: country-style hash browns for my brother, an omelet or fried eggs for Dad, huevos rancheros or scrambled eggs with cheese for Mom, and steamed veggies and grilled chicken for me. Aside from my brother with his egg allergy, the rest of us always ordered towering slices of the restaurant’s signature coffee cake too.
Those coffee cake slices usually appeared at the table first, a few minutes before the main dishes. They were supremely tall and incredibly moist, each tender square slice filled with fresh juicy blueberries and topped with a thick layer of cinnamon sugar streusel… Along with a generous amount of butter, which quickly melted into the hot streusel and bound it all together.
Pure bliss… Although I learned many years ago to take my slice home and save it for an after dinner treat so I wouldn’t end up with a sugar crash at lunchtime!
The restaurant usually offered a second seasonal coffee cake flavor in addition to their classic blueberry. They had cranberry during the holidays, raspberry around Valentine’s Day, and pumpkin walnut for the fall. However, we knew better than to order one of those… You just couldn’t beat those juicy blueberries!
Yet one summer, we noticed a peach-flavored coffee cake on the menu. As one of our favorite summer fruits (we’re totally obsessed, especially with my grandma’s buttery peach pie!), we nearly changed our standard blueberry coffee cake order…
Until we noticed one little detail.
Those slices also included walnuts.
The rest of my family is allergic, and I just don’t like nuts in my cakes, muffins, or brownies. As a little kid, I always picked them out to eat separately, and I still do that as an adult! So we defaulted back to blueberry that morning, but I still couldn’t shake the thought of that peach coffee cake from my mind.
So I finally created my own recipe for this Healthy Peach Oatmeal Breakfast Cake! It’s much healthier than those indulgent slices from our favorite brunch restaurant, yet it’s still just as moist and tender. Each slice is full of sweet juicy peaches, soft oats, and warm spices — such an irresistible combination! (And no nuts!)
Even better, this healthy breakfast cake is easy to make and great for meal prepping, quick grab-and-go breakfasts, or midday snacking. It’s so summery and such a fun treat!
HOW TO MAKE THE BEST HEALTHY PEACH OATMEAL BREAKFAST CAKE
Let’s go over how to make this healthy peach oatmeal breakfast cake!
You’ll start with a combination of instant oats and whole wheat flour. Instant oats are also called “quick cooking” or “one minute” oats. (They’re not the kind that comes in those individual brown paper packets with flavors like apple cinnamon or maple brown sugar!)
Both instant oats and traditional old-fashioned rolled oats contain the same single ingredient: oats! Instant oats are simply smaller and thinner than rolled oats. That allows them to soften faster, which gives your healthy peach oatmeal breakfast cake its incredibly moist and tender texture!
Tip: You can usually find instant oats in containers right next to the old-fashioned rolled oats at the grocery store!
Hint: I also included my favorite gluten-free options in the Notes section of this recipe, if you prefer to make your healthy peach oatmeal snack cake gluten-free. Just remember to use certified gluten-free instant oats, like this!
Also, it’s really important to measure the oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either ingredient will make your breakfast cake dry, instead of moist and tender. This is especially true of the oats because they act like little sponges and soak up lots of liquid from the batter. I promise it’s worth taking the few extra moments to measure your ingredients correctly — you’ll end up with the best healthy peach oatmeal breakfast cake imaginable!
You’ll also whisk cinnamon and nutmeg into your flour and oats. Nutmeg was one of my grandma’s secret ingredients in her famous peach pie, so I sprinkle it into just about every peach-flavored baking recipe that I create. It adds such a lovely richness to the flavor profile!
As for the cinnamon, I highly recommend this kind! It’s stronger and sweeter than the regular cinnamon that you most commonly find at the grocery store. It’s basically the only cinnamon I use in my baking recipes now, and I actually buy mine online here because it’s so inexpensive and affordable!
Whereas traditional breakfast cakes or snack cakes contain at least ¼ cup of oil or butter (if not ½ cup or more!), you only need a mere ½ tablespoon for this healthy recipe. That small amount really helps keep your healthy peach oatmeal breakfast cake low calorie and low fat! Yet it’s still incredibly moist and tender, thanks to…
Greek yogurt! If you’ve looked through my recipes before, you already know how much I love baking with Greek yogurt. I’ve used it to make muffins, scones, quick breads, brownies, cakes, cupcakes, and even frosting! Here, it adds the same moisture as extra butter or oil but for a fraction of the calories, and it also gives your healthy peach oatmeal breakfast cake a protein boost!
Then this healthy snack cake gets an additional protein boost from egg whites! Three of them, to be exact. Because someone always asks if they can use two whole eggs instead of the three whites, here’s the nerdy reason why you need all three egg whites…
It all comes back to protein! The protein in the egg whites, along with the protein in the Greek yogurt, helps prevent your breakfast cake from collapsing while cooling. If you didn’t use all three egg whites, your breakfast cake would sink some, especially in the center, and turn out pretty dense. (Trust me — I just might know from personal experience! 😉 ) The flavors remain the same! It’s just the texture that’s different.
So for the best ever healthy peach oatmeal breakfast cake, one with the perfect moist and tender (but not soggy or dense!) texture, use all three egg whites. However, if you prefer to use whole eggs, then check the Notes section of the recipe. I’ve shared how to do so there!
Remember how I mentioned that nutmeg was one of my grandma’s secret ingredients in her peach pies? There’s a second one that I also love using in my peach-flavored recipes…
Almond extract! It’s actually my favorite baking extract. I love its sweet and sophisticated flavor! I don’t use it nearly enough… So I made a note in my recipe brainstorming file to change that ASAP. 😉
To sweeten your healthy peach oatmeal breakfast cake, you’ll use pure maple syrup instead of refined granulated sugar. You want the kind that comes directly from maple trees! The only ingredient on the label should be “pure maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!).
Hint: I don’t recommend substituting pancake syrup or sugar-free maple syrup. They affect the texture of your healthy peach oatmeal cake — especially the latter! Sugar-free maple syrup is often water-based, and that will make your cake collapse while cooling and turn out really dense. For the best taste and texture, stick with pure maple syrup!
Of course, it’s impossible to make this recipe without one key ingredient… The peaches! Both fresh peaches and peaches that have been canned in 100% juice will work. I love how that means I can bake this healthy peach oatmeal breakfast cake all year round!
However, it’s extremely important to thoroughly drain your peaches before adding them to the batter (especially if using canned ones!). Remember how I said your oatmeal cake would collapse while cooling if it didn’t have enough protein? It will also collapse if there’s too much liquid in the batter… aka if there’s too much peach juice!
I intentionally devised this recipe so the batter is on the thicker and drier side before you fold in the peaches. Yet because they’ll release lots of juice while the cake bakes, you also need to drain off all of the excess juice before adding the diced peaches to the batter. If you add your diced peaches to a colander at the very beginning of the recipe, before measuring and mixing together all of the other ingredients, they should be all drained and ready to go when it’s time to fold them in.
Now all that’s left to decide is…
Will you eat this for breakfast, snacks, dessert… Or all of the above?? 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy peach oatmeal breakfast cake!
Healthy Peach Oatmeal Breakfast Cake
- 1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary)
- 1 ¼ cups (150g) whole wheat flour or gluten-free* flour (measured like this)
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
- 3 large egg whites, room temperature
- 2 tsp almond extract
- ¾ cup (180g) plain nonfat Greek yogurt
- 6 tbsp (90mL) pure maple syrup
- 5 tbsp (75mL) nonfat milk, divided
- ¾ cup (150g) diced peaches, thoroughly drained (see Notes!)
- Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and almond extract. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup and 1 tablespoon of milk. Alternate between adding the oat mixture and remaining 4 tablespoons of milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.) Gently fold in the peaches.
- Spread the batter into the prepared pan. Bake at 350°F for 30-35 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool completely to room temperature in the pan before slicing and serving.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Peach Oatmeal Breakfast Cookies
♡ Healthy One-Bowl Peach Muffins
♡ Healthy Double Chocolate Oatmeal Snack Cake
♡ Healthy Cinnamon Apple Oatmeal Snack Cake
♡ Healthy Carrot Cake Oatmeal Snack Cake
♡ Healthy Banana Oatmeal Breakfast Cake
♡ Healthy Pumpkin Chocolate Chip Oatmeal Snack Cake
♡ …and the rest of Amy’s healthy oatmeal cake recipes and healthy peach recipes!