Healthy Peach Oatmeal Breakfast Cake
Yields: 1 cake (16 square slices)
This oatmeal cake is supremely moist and tender with a hint of cozy spices and plenty of sweet, juicy peaches. It’s perfect for breakfast meal prepping or quick grab-and-go snacks! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and individual slices freeze really well too!
  • 1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary)
  • 1 ¼ cups (150g) whole wheat 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!)
  1. Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
  2. 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.
  3. 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.
Notes: Instant oats are also known as quick-cooking or one-minute oats. They’re smaller and thinner than traditional old-fashioned rolled oats. You can find them in canisters right next to the old-fashioned oats at the grocery store. (You’ll also use instant oats in all of these healthy breakfast cake recipes, these healthy muffin recipes, and these healthy cookie recipes of mine, too!) In a pinch, to make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out your cake and give it a crumbly texture—especially the oats! They act like little sponges and soak up moisture from your cake batter.

I highly recommend this kind of cinnamon! It’s stronger, richer, and sweeter than the regular kind commonly found at grocery stores. (I buy mine online here because it’s so inexpensive and affordable, and it’s basically the only kind I use in my baking recipes now!)

If you’re not a fan of almond extract, substitute vanilla extract instead.

Honey or agave may be substituted for the pure maple syrup.

Any milk may be substituted for the nonfat milk.

For a sweeter flavor, increase the maple syrup by an additional 2 tablespoons (½ cup total), and decrease the milk by 2 tablespoons (3 tablespoons instead).

IMPORTANT NOTES ABOUT THE PEACHES: Fresh peaches, peaches canned in 100% juice, or frozen and thawed peaches will all work. (If using fresh, it’s up to you whether you peel them. It’s fine to leave the skin on, and it’s also fine to remove it — whatever you prefer!)

It’s extremely important to thoroughly drain your peaches before adding them to the batter. Your cake will collapse if there’s too much peach juice in the batter! I intentionally devised this recipe so the batter is on the thicker and drier side before you fold in the peaches. 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 thoroughly drained and ready to go when it’s time to fold them in.

EGG WHITES VS WHOLE EGGS: You must use all 3 egg whites. The protein in the egg whites, along with the protein in the Greek yogurt, also helps prevent your cake from collapsing while cooling. If you didn’t use all of the egg whites, your cake would sink some, especially in the center, and turn out pretty dense and somewhat soggy in texture. (But the flavors will remain the same!) If you prefer to use whole eggs, then use 3 whole eggs, and decrease the milk by 1 tablespoon to compensate for the added volume from the yolks.

GLUTEN-FREE VERSION: Use gluten-free instant oats (like this!). For the gluten-free flour, I recommend the following blend: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at