Protein Oatmeal Cake with Yogurt — Gluten-Free Dessert with Three Ingredients and Many Variations
When your routine calls for a quick, protein-rich, gluten-free breakfast, there’s nothing better than a simple recipe that can be prepared in just a few minutes and baked while you finish your morning. This individual oat cake with Greek yogurt does exactly that: it uses three main ingredients, produces a moist texture that resembles a light cheesecake, and still allows for countless flavor variations.
Below, you will find a complete step-by-step guide, the reasons why each ingredient works, and tips on substitution and storage. Everything you need to ensure perfect results — whether in the air fryer or in a traditional oven.
Why bet on this recipe?
- High in protein : Greek yogurt and eggs provide a protein boost that will last you until lunch.
- Wheat flour free : ideal for celiacs or those who avoid gluten.
- Versatile : the dough can be used as a base for fresh fruit, nuts, chocolate chips or whatever your imagination suggests.
- Quick preparation : less than five minutes to mix, eighteen to bake.
Ingredients (makes 2 10 cm units)
| Amount | Item | Function in the recipe |
|---|---|---|
| 30 g of powdered oats | Structure; replaces traditional flours | |
| 130 g plain Greek yogurt | Moisture, creaminess and binding | |
| 1 egg (medium) | Aeration and firmness when baking | |
| 1 handful of chocolate chips (optional) | Sweet touch and extra texture |
Note: those who prefer a neutral version can omit the chocolate or swap it for dried fruit (raisins, chopped dates, diced figs) or oilseeds (hazelnuts, walnuts, Brazil nuts).
Step by step
1. Grind the oats
- Place the 30 g of flakes in a mixer or blender and blend until it turns into a fine powder, similar to wholemeal flour.
- Transfer to a medium bowl.
2. Add the yogurt
- Add 130g of Greek yogurt to the oatmeal powder.
- Mix with a spatula, ensuring that there are no dry lumps left.
Substitution tip: If you don’t have Greek yogurt, use the same amount of skyr , thick plant-based yogurt (coconut or soy), or 130 g of well-drained cottage cheese.
3. Add the egg
- Break the egg into a separate bowl and beat quickly with a fork just to combine the white and yolk.
- Add to the dough, stirring slowly so that the oats absorb some of the liquid.
- After 1 minute, the mixture will be creamy and slightly sticky — ideal.
4. Customize
- Fold in just enough chocolate chips (or your chosen alternative) to distribute without overpowering.
- Sweetening is not mandatory: the oats themselves release a slight sweetness, and the inclusions can compensate.
5. Prepare the forms
- Line two individual molds (10 cm in diameter) with a disc of baking paper on the bottom and side strip, leaving an excess to pull out when unmolding.
- Divide the batter between the pans, smoothing the surface with the back of a wet spoon.
6. Bake
- Air fryer : 18 min at 170 °C.
- Conventional oven : 20 – 25 min at 180 °C (preheated).
- The top should puff up slightly and spring back to the touch; the edges will pull away from the parchment paper when ready.
7. Serve
- Wait 5 minutes for it to set. Remove from the pan by carefully pulling the paper.
- Consume warm, pure, with sugar-free jelly or a drizzle of honey — according to your nutritional preference.
Frequently Asked Questions
Can I replace the egg?
Yes. For a vegan or egg-free version, use one of the options below as a “chia/flax egg”:
- 1 tablespoon of chia seeds or ground flaxseed + 2 tablespoons of water; let it gel for 10 min.
- 90 g of banana puree or applesauce (the texture will be more moist and with a slight fruity flavor).
Is the recipe sweet without chocolate?
Naturally, oats add a mild sweetness. If you want to spice it up, mix 1 teaspoon of honey, maple syrup, or coconut sugar into the batter before baking.
How long does it last?
- Fresh : best the same day, still warm.
- Refrigerator : Store for up to 48 hours in an airtight container — reheat for 15 seconds in the microwave. Freezing is not recommended, as yogurt tends to release whey when defrosting.
Is it really “cake”?
Technically, yes: there’s a dry ingredient (oats), a binding agent (egg), and a moisture (yogurt), which solidify in the heat. However, texturally it resembles a baked oatmeal or light cheesecake. Call it a mini protein cake , a baked oatmeal custard , or whatever creative name you prefer.
Quick Change Tips
Version Replacement Taste note Red velvet fit + 1 teaspoon of cocoa + 1 pinch of beetroot powder intense color and earthy touch Red fruits swap chocolate chips for blueberries or raspberries mild acidity balances the yogurt Crispy crust sprinkle granola before baking contrast of textures Vanilla-cinnamon add ½ teaspoon vanilla extract and ¼ teaspoon cinnamon welcoming aroma of classic dessert Approximate nutritional value (non-chocolate version — per unit)
- Energy: 170 kcal
- Proteins: 10 g
- Carbohydrates: 17 g (fiber 2 g)
- Total fat: 7 g (saturated 1.7 g)
Note: Numbers vary depending on brands, egg size and optional additions.
