I’m partnering with Bob’s Red Mill® to bring you today’s recipe! Their products have been staples in my pantry for years. Every product I’ve tried in my baking recipes has been truly fantastic and yielded incredibly delicious treats – especially their flours and oats!
As kids, after dropping our backpacks next to the kitchen table, my brother and I immediately headed for the pantry as soon as we arrived home from school. All of that thinking, reading, writing, and running around at recess really worked up our appetites, and we always looked forward to an afternoon snack.
Although our mom usually stocked the shelves with crunchy pretzels and crackers, she occasionally bought a sweeter treat instead. Our eyes shone extra bright when we spotted those boxes of individually wrapped oatmeal cream pies, Swiss rolls, or cakes… Especially the cakes.
Soft and sweet, filled with a thin layer of vanilla cream, coated with chocolate or vanilla icing – or maybe even both! – with the occasional shower of sprinkles on top too.
I savored every bite of those treats, licking up every last morsel and crumb before starting on my homework. Somehow, that lingering taste on my tongue and very happy belly made my worksheets seem easier to finish!
Eating this oatmeal raisin snack cake brought back those fond childhood memories – although this homemade one is probably a healthier option! It’s filled with whole grains and other wholesome ingredients, and the dried fruit provides bright pops of natural sweetness. In addition to snacks, this oatmeal cake makes great breakfasts too!
QUICK OVERVIEW – HEALTHY OATMEAL RAISIN SNACK CAKE
Difficulty: Fairly easy, including for many beginner bakers.
Taste: Lightly sweetened with bright pops of flavor from the raisins, along with a prominent cozy and comforting spice profile permeating throughout every bite.
Texture: Very soft, moist, and tender – plus a special step to make the raisins exceptionally plump and juicy!
KEY INGREDIENTS TO MAKE A HEALTHY OATMEAL RAISIN SNACK CAKE
Let’s go over the ingredients you’ll need to make this healthy oatmeal snack cake! I’m assuming you have common baking staples like baking powder, salt, and milk… So we’ll mainly cover the more interesting and important ingredients. Starting with…
Oats. It’s impossible to make an oatmeal cake without them! For this recipe, I used Bob’s Red Mill Organic Quick Cooking Rolled Oats. They’ve been a staple in my pantry for years! They have the same health benefits as old-fashioned rolled oats (like extra fiber!), but the “quick cooking” oats are rolled to be smaller and thinner. This means they cook and soften faster, which gives your oatmeal snack cake a more moist and tender texture!
Tip: Bob’s Red Mill Gluten Free Organic Quick Cooking Rolled Oats work just as well, as do the non-organic versions of their regular and gluten free quick cooking oats!
Hint: You can also use their quick cooking rolled oats to make these oatmeal cookie recipes, these oatmeal muffin recipes, and these other oatmeal snack cake recipes of mine!
Flour. I used another one of my pantry staples, Bob’s Red Mill Organic Whole Wheat Flour. Just like the oats, this whole wheat flour has more fiber (and other micronutrients!) compared to other flour varieties. It also has a higher protein content, which is fantastic for baked goods that rise. In this recipe, that protein helps your healthy oatmeal snack cake maintain its structure while it cools!
Tip: If you’d like to make your healthy oatmeal snack cake gluten free, then use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! I’ve used it to make my other snack cake recipes. It works really well!
Spices. You’ll need three of them! Those are cinnamon, nutmeg, and ginger. While the first two are fairly predictable, I added the ginger at the last second on a bit of a whim. While making the batter, I remembered an oatmeal raisin cookie I ate on vacation years ago, and it included ginger as a secret ingredient to give it an extra warm and cozy background flavor. It tasted incredible! So I decided to see if I could achieve that same flavor here, and…
It worked like a charm!
The ginger flavor isn’t very strong or spicy at all. It’s subtle – and it mainly adds a gentle comforting taste! Even my dad, who has a very discerning palate and can identify just about every spice and herb, couldn’t quite put his finger on what was different about this snack cake’s flavor until his second or third bite. (Spoiler alert: He loved it!)
Egg whites. These add a lot of protein to the batter. Just like the protein content in the whole wheat flour, the protein in the egg whites helps your cake maintain its structure while it cools. Without all three, your cake could collapse and turn out denser. But if you include all of them, your healthy snack cake will have a deliciously soft, moist, and tender texture!
Greek yogurt. If you’ve browsed through my recipes before, you’ll know this is another one of my baking staples. I’ve used it to make everything from muffins and scones to cakes and cupcakes to brownies and pies… And even cheesecakes and frosting!
In this recipe, the Greek yogurt adds lots of moisture to the batter – but for far fewer calories than extra butter or oil. It also gives your healthy oatmeal raisin snack cake a protein boost!
Pure maple syrup. This is the kind that comes directly from maple trees! It’s different than maple-flavored syrup and pancake syrup. The only ingredient on the label should be “maple syrup” (no granulated sugar or corn syrup, like you often find in pancake syrup!), and it’s generally sold in thin glass bottles or squat plastic jugs.
Hint: I do not recommend substituting sugar free maple syrup. Because sugar free syrups are often water-based, they’ll make your snack cake collapse and turn out really dense.
Because this is a snack cake, you won’t add too much maple syrup to the batter. This oatmeal cake has the sweetness level of muffins or scones, rather than a true “dessert” cake. (And to me, that just makes it perfect for breakfast too!)
Raisins. Maybe it’s because of how much I adore the cookies… But oats and raisins just seem to go together like PB&J, don’t you think?? They add bright pops of natural sweetness the batter – and I think they make this healthy oatmeal cake taste like my favorite oatmeal raisin cookies too!
HOW TO MAKE THE BEST OATMEAL RAISIN SNACK CAKE
This healthy oatmeal snack cake is easy and straightforward to make, but I still have some advice and tips for you to make sure your cake turns out soft and tender with a truly delicious flavor!
Hydrate the raisins. This is my special trick! Hydrate the raisins before adding them to the batter. This makes them really plump and juicy, which gives your cake a really moist texture (since they’re not “stealing” any moisture from the batter!). I think it brings out their natural sweetness too!
Hydrating them is very quick and easy to do. Just add the raisins to a bowl, cover them with water, and top with a lid or plastic wrap. Microwave them for about a minute; then let them sit and soak up that hot liquid while you measure and mix together the other ingredients. By the time you’re ready to fold them in, your raisins will be perfectly sweet, plump, and juicy!
Make the batter by hand. That’s right – put away your mixer! Stand mixers and hand-held electric mixers tend to over-mix batters that have very little oil or butter, like this one. Over-mixing can create a tough, gummy, or rubbery texture. However, if you gently mix by hand, your healthy snack cake will turn out beautifully soft, moist, and tender!
For the best texture, use a whisk where explicitly instructed, and use a fork for everything else. Yup, a fork! Compare to the flat sides of spoons and spatulas, the open space between the tines of the fork allow for ingredients to pass through and mix more efficiently. This also helps guard against over-mixing – and therefore yields a better texture!
Alternating additions. This is a technique commonly used to make cupcake and regular “dessert” cake batter. It’s a shorthand way of saying “alternate between adding the flour mixture and the milk, stirring each addition in until just incorporated.” (Who knew two words could say so much??)
If you watch the video directly above the recipe, you’ll see exactly how to do this. You’ll also notice that this cake batter is very thick – so be really gentle when mixing it together!
Cool completely. I know… It’s SO hard to wait for just about anything – cookies, pies, cakes, even banana bread! – to cool all the way to room temperature before cutting into them. There are some days where it feels downright impossible! But the structure of your cake hasn’t fully set until it’s completely cool. Therefore, for the best texture, wait until it has reached room temperature before you try a slice.
Tip: Once the pan is cool enough to touch with your bare hands, you can pop it in the refrigerator to speed up the cooling process!
FAQS ABOUT THIS HEALTHY OATMEAL RAISIN SNACK CAKE
Is this healthy oatmeal snack cake gluten free or clean eating?
Yes! As written, this oatmeal raisin snack cake is clean eating friendly (along with low fat and lower calorie!), and I’ve included how to make it gluten free in the Notes section of the recipe.
What makes this oatmeal cake a “breakfast cake” or “snack cake?”
This oatmeal cake is lightly sweetened with pure maple syrup. You aren’t adding too much maple syrup, so it has the sweetness level of muffins or scones, along with a lower sugar content when compared to a true “dessert” cake.
What makes this cake moist, fluffy, and soft?
A few key things! First, Greek yogurt adds lots of moisture to the batter. The protein in egg whites also helps with the texture, especially while the cake cools. Then to ensure this healthy snack cake turns out really soft and tender, (a) mix the batter together by hand with a fork, (b) use alternating additions, and (c) stir gently.
What’s the difference between old-fashioned rolled oats and quick oats?
They basically have the same health benefits, but quick oats are smaller and thinner than traditional old-fashioned rolled oats. I think this makes them even better for baking recipes since their size ensures they cook and soften faster, which gives your baked treats a more soft and tender texture!
I don’t have quick cooking oats. Can I substitute old-fashioned rolled oats instead?
Yes – if you run them through a food processor or blender first! See the Notes section of the recipe for more details.
Can I use whole eggs, not just egg whites?
Yes! If you’d like to use 3 whole eggs, then you’ll need to reduce the milk to compensate for the added liquid volume. See the Notes section for details!
Can I substitute something else for the pure maple syrup?
Absolutely! Honey and agave are both great alternatives and will yield the same cake texture.
Do I really have to hydrate the raisins?
I suppose not… But it makes a noticeable difference – and I promise it’s worth the two extra minutes of your time! (I hydrate my raisins just about any time I bake with them. It’s a game-changer!)
How should I store this healthy oatmeal raisin snack cake? And how long will it keep?
Store your leftover snack cake in an airtight container in the refrigerator. It should last at least four days, if not longer – and it freezes and thaws quite well too!
Ready to bake your own? If you watch my step-by-step video above, you can follow along as I show you how – and I give you baking tips and pointers too!
And when you make this recipe, 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 oatmeal raisin snack cake!
Healthy Oatmeal Raisin Snack Cake
- 1 ½ cups (150g) Bob’s Red Mill Organic Quick Cooking Rolled Oats (measured like this and gluten free, if necessary)
- 1 ¼ cups (150g) Bob’s Red Mill Organic Whole Wheat Flour (measured like this – see Notes for gluten free option!)
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 3 large egg whites, room temperature
- 2 tsp vanilla extract
- ¾ cup (180g) plain nonfat Greek yogurt
- 6 tbsp (90mL) pure maple syrup (see Notes!)
- ½ cup (120mL) nonfat milk, divided
- 6 tbsp (60g) raisins (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, ginger, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Add in the Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and 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 raisins.
- Spread the batter into the prepared pan. Bake at 350°F for 28-32 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
This post was sponsored by Bob’s Red Mill. You can use their handy store locator to find any of these products in stores near you! As always, all opinions, text, photographs, and recipe are my own. Thank you for supporting the amazing brands that help me continue to create and share recipes with you! ♡
You may also like Amy’s other recipes…
♡ Healthy Banana Oatmeal Snack Cake
♡ Healthy Zucchini Oatmeal Snack Cake
♡ Healthy Double Chocolate Oatmeal Snack Cake
♡ Healthy Carrot Cake Oatmeal Snack Cake
♡ Healthy Peach Oatmeal Snack Cake
♡ Healthy Pumpkin Oatmeal Snack Cake
♡ Healthy Oatmeal Raisin Breakfast Cookies
♡ Healthy Oatmeal Raisin Breakfast Quick Bread
♡ …and the rest of Amy’s healthy snack recipes and healthy cake recipes!
Deb Buss says...
I love all your recipes. I have 2 grandkids, 7 & 9 & they love your recipes, too. So glad I discovered you on Discovery.
You’re so kind, Deb! Your sweet comment just put the biggest smile on my face. It means the world to me that you and your grandkids love my recipes!! ♡ They’re truly lucky to have you as their grandma too. You’re so thoughtful to bake homemade treats for them!
If you end up making this snack cake for them, I’d love to hear what all three of you think of it! 🙂
Love your recipes! If I only have an 8″ square cake pan, can I use it instead of the 9″ pan? If so, do I modify the cooking time.
Thanks so much,
I really appreciate your interest in my recipe, Mary! I’m so sorry for my delayed response. I’ve been out of the office and with my family a lot more than I anticipated since the end of May, and I fell behind on replying to comments as a result.
I haven’t tried using an 8″-square pan, so I’m not personally sure and don’t want to lead you astray. If you do end up trying that, I think the main difference would be needing to bake the cake longer since the smaller pan size would result in a thicker layer of batter.
I’d love to hear how that goes and what you think of this cake if you end up making it!
This looks and sounds delicious! As soon as the stitches from my oral surgery come out and I can eat real food again I plan on making this!
You’re so sweet — thank you for your kind words, Whitney! I hope you’re surgery went well and your stitches come out soon (if they haven’t already!). 🙂 If you do end up making this cake, I’d love to hear what you think of it!
Amy!! This looks incredible!! The video was so cozy and relaxing to watch!! And I actually didn’t know about the shaking tip- that’s genius!!
You’re always such a sweetheart — thank you so much, Andrea!! That truly means a lot, coming from a talented baker like yourself. I’m sure you have even more tricks up your sleeve than I do! 😉
Elise S. says...
Hello Amy! I can’t wait to try your recipe this weekend, I have one question, it might seem dumb, but I’m making this GF, and don’t have the Quick cooking ones, so I’ll be using Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats just as you stated in your recipe, but do I measure/weigh out the amount PRIOR to putting them in the food processor, or do I process them first and then weigh it out?!? I know this might seem trivial or stupid, but I’ve just started baking with a scale a few months ago, so I am not sure if the weight will be different. Thank you for your time, I look forward to receiving a response! I’ll be making these for our U.S. military members stationed overseas! 😊
It means a lot that you’d like to try my recipe, Elise! That’s not a stupid question at all. You’re so thoughtful to want to make this cake to send to military members overseas; you have such a big, loving heart! ♡
The difference between weighing the oats before and after putting them in the food processor should be negligible. (There may be a little powder that sticks to your food processor and gets left behind, but that’s it!) So you’re welcome to weigh before or after. I’ve found it’s easier to weigh before, so that’s what I generally do. 🙂
I’d love to hear what you think of this oatmeal cake if you do end up making it!
I made a whole slew of changes and these still turned out great. Almond milk instead of cow’s milk, dried cranberries instead of raisins, applesauce instead of oil, Bob’s Red Mill’s 5 grain cereal (finely ground – I’m moving and need to use up what’s in the pantry) instead of quick cook oats, and less sweetener than called for (77g of honey).
I will say, the only one of these substitutions where there was any doubt with regards to whether or not it would work was the applesauce, but applesauce is a fairly common substitution for oil. I was very pleased, next time I might use more dried cranberries though.
I’m so glad you enjoyed this snack cake, Adam! Thank you for taking the time to share. I really appreciate you including your modifications too; I always love to hear what recipe tweaks work out! 🙂 Good luck moving as well — I hope the process is as smooth and seamless as possible!