Crunchy Breakfast Cake
Start your day on a deliciously satisfying note with this Crunchy Breakfast Cake, a delightful balance of hearty textures and comforting flavors. Combining wholesome rolled oats, nutty chopped almonds or walnuts, and a touch of golden honey, this breakfast treat is topped with a crisp layer of granola for irresistible crunchiness in every bite. Thanks to the rich creaminess of Greek yogurt and a hint of vanilla, the cake remains moist and flavorful while being light and fluffy. This easy-to-make recipe comes together in just 15 minutes of prep time and bakes to perfection in under half an hour. Perfect as a grab-and-go breakfast, a midday snack, or a brunch centerpiece, this versatile cake pairs beautifully with a smear of butter or a dollop of yogurt. Packed with nutrients and just the right level of sweetness, this breakfast cake checks all the boxes for a wholesome, crowd-pleasing start to your day.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.5 cups brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups plain Greek yogurt
- 0.25 cups milk
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups chopped nuts (e.g., almonds, walnuts)
- 0.25 cups granola
- 2 tablespoons honey
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the Greek yogurt, milk, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Avoid overmixing.
Fold in the chopped nuts, saving a small amount for topping if desired.
Pour the batter into the prepared cake pan and spread it evenly.
Sprinkle the granola and reserved chopped nuts over the top of the batter for added crunch.
Drizzle the honey over the top of the cake in a thin, even layer.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy it plain or with a spread of butter or a dollop of Greek yogurt on top!
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 122.8 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 594 mg | 46% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
