sugar-free oatmeal cake

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Intensity Breakdown (What “Easy” Means Here)

• Skill Level: Beginner. No stand mixer required—just two bowls and a whisk.

• Flavor Intensity: Medium-high. Expect warm cinnamon, natural banana sweetness, and a toasty oat finish.

• Texture Intensity: Soft and dense (similar to banana bread), with a slight chew from rolled oats.

• Effort Intensity: Low. Active time is only 15 minutes; the oven does the rest.

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Ingredients (Sugar-Free & Naturally Sweetened)

Dry Ingredients

• 2 cups (180g) old-fashioned rolled oats (use certified gluten-free if needed)

• 1 cup (120g) oat flour (or blitz rolled oats in a blender until fine)

• 1 tsp baking soda

• 1 tsp baking powder (aluminum-free)

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg (optional, but recommended)

• ¼ tsp fine sea salt

Wet Ingredients (Natural Sweetness)

• 3 medium ripe bananas (with brown spots – these are your sugar!)

• ½ cup (120g) unsweetened applesauce

• 3 large eggs (room temperature)

• ¼ cup (60ml) melted coconut oil (or unsalted butter, or avocado oil)

• 1 tsp pure vanilla extract

• ¼ cup (60ml) unsweetened almond milk (or any milk)

Optional Add-ins (Still Sugar-Free)

• ½ cup chopped walnuts or pecans

• ½ cup unsweetened shredded coconut

• ¼ cup sugar-free dark chocolate chips (check labels – Lily’s or ChocZero)

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Step-by-Step Instructions

Prep Phase (Intensity: Low)

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan or a 9-inch round cake pan. Line with parchment paper for easy removal.

2. If making your own oat flour: place 1 cup of rolled oats in a blender and blitz for 30 seconds until powdery.

Mix Dry Ingredients (5 minutes)

3. In a large bowl, whisk together rolled oats, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

Mix Wet Ingredients (10 minutes)

4. In a separate bowl, mash the bananas with a fork until mostly smooth (small lumps are okay).

5. Add applesauce, eggs, melted coconut oil, vanilla extract, and almond milk. Whisk vigorously until combined and slightly frothy.

Combine (2 minutes)

6. Pour the wet mixture into the dry mixture. Fold gently with a spatula until just combined. Do not overmix – a few streaks of flour are fine.

7. If using nuts or chocolate chips, fold them in now.

Bake (35–40 minutes)

8. Transfer batter to prepared pan. Smooth the top with a spatula.

9. Bake for 35 minutes, then check. A toothpick inserted in the center should come out clean or with a few moist crumbs (not wet batter).

10. If still underdone, bake for another 5 minutes. Total max time: 40 minutes.

Cool & Serve

11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 30 more minutes).

12. Slice into 8–10 pieces. Serve warm or at room temperature.

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Storage & Make-Ahead Tips

• Room temperature: 2 days in an airtight container.

• Refrigerator: 1 week. Tastes even better cold!

• Freezer: Wrap individual slices in plastic wrap + foil. Freeze for up to 3 months. Thaw overnight in the fridge.

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Nutrition Facts (Per Slice – 10 slices, no add-ins)