Healthy Oatmeal Raisin Snack Cake
This snack cake is really tender and moist with lots of soft oats, cozy spices, and flavorful raisins found in every bite. Deliciously comforting yet not too sweet, this simple cake also makes for a lovely breakfast – and it reminds me of my favorite oatmeal raisin cookies! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator. Individual slices also freeze really well!
Ingredients
- 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!)
Instructions
- 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.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own!) 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.
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: It’s important to let the cake cool completely to room temperature before slicing and serving. This is because the cake’s structure hasn’t fully set until it has fully cooled. Do not cut the cake while it’s still warm!
OATS NOTES: Quick cooking oats are smaller and thinner than traditional old fashioned rolled oats. (You’ll also use quick cooking oats in all of these snack cake recipes, these oatmeal muffin recipes, and these oatmeal cookie recipes of mine, too!)
In a pinch, to make your own, add the same amount of Bob’s Red Mill Organic Old Fashioned Rolled Oats to a food processor, and pulse 10-12 times, or until the oats are about ¼ of their original size.
If you can’t find the organic kind, then the regular version (Bob’s Red Mill Quick Cooking Rolled Oats) works equally well! Alternatively, you can also use Bob’s Red Mill Old Fashioned Rolled Oats (the regular version!) to make your own “DIY” quick cooking oats.
FLOUR NOTES + ALTERNATIVES: Bob’s Red Mill Organic Whole Wheat Pastry Flour or Bob’s Red Mill Organic All-Purpose Flour may be substituted for the whole wheat flour.
If you can’t find the organic kind, then the regular versions of all three flours (Bob's Red Mill Whole Wheat Flour, Bob’s Red Mill Whole Wheat Pastry Flour, and Bob’s Red Mill All-Purpose Flour) work equally well.
SPICES NOTES: I highly recommend Saigon cinnamon! It’s stronger, richer, and sweeter than the regular kind commonly found at grocery stores. (It’s basically the only kind I use in my baking recipes now!)
The ginger provides a gentle background warmth and coziness. It’s very subtle, but it makes this cake taste extra comforting!
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.
MAPLE SYRUP NOTES + ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
For a sweeter flavor, increase the maple syrup by an additional 2-4 tablespoons, and decrease the milk by the same amount. (For example, use ½ cup of pure maple syrup and ¼ cup + 2 tablespoons of milk.)
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
RAISIN NOTES + SPECIAL TRICK: I highly recommend hydrating your raisins first. It makes them really plump and juicy! To do so, add the raisins to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the raisins sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the batter.
GLUTEN FREE VERSION: For the oats, use Bob’s Red Mill Organic Gluten Free Quick Cooking Rolled Oats or Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats (non-organic).
If you’re unable to find either of those, then add the same amount of Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats or Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (non-organic) to a food processor or blender, and pulse 10-12 times, or until the oats are about ¼ of their original size.
For the gluten free flour, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Alternatively, use the following homemade blend: ¾ cup (90g) Bob’s Red Mill Millet Flour, ¼ cup (30g) Bob’s Red Mill Tapioca Flour, ¼ cup (30g) Bob’s Red Mill Brown Rice Flour, and ½ teaspoon Bob’s Red Mill Xanthan Gum.
{gluten free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.