Berry Oat Breakfast Cake


P1110831This is a quick and tasty breakfast cake made with ground oatmeal. Unlike wheat, oats are a slower glycemic grain, and they pair nicely with tart and juicy berries. If you are following a lower glycemic diet, like Trim Healthy Mama, this cake makes a tasty “E” (Energizing) breakfast treat!

I like to serve this with a swirl of sugar free berry syrup, and a dollop of whipped cream for a fun and quick weekend brunch.P1110840

This is one of my favorite quick breakfasts to whip up on Friday morning, and the leftovers get us up and out the door on Sundays.  Everyone in my family loves it!

For an extra boost of protein, serve with a side of Greek yogurt  This Luscious Lemon Yogurt recipe is my favorite with the berry cake!

P1120414Before the WonderMill, I would grind the oats for this recipe in my blender.  I was excited to see what a nice job the mill would do, turning oats into flour.  I wasn’t disappointed!

I turned on my mill, and poured in the rolled oats.  I think the shape of the rolled oats made it a little trickier, as they didn’t want to ‘roll’ down into the mill.  But I found that pouring them in slowly, and stirring a bit was all that it took. P1120453

In the end, I got a GORGEOUS batch of very light and fluffy oat flour!  Perfect-o! This is such a simple ‘quick bread’ style recipe, and it’s also very low fat.  I just stirred the remaining ingredients in, stirred in some lovely frozen berries, and bake.

So much YUM for so little effort!

5.0 from 1 reviews
Berry Oat Breakfast Cake-Sugar Free/Low Fat
Recipe type: Breakfast
Serves: 12
Bursting with fresh berry flavor, this breakfast cake is a fabulous lower-glycemic breakfast of our favorites for busy weekends.
  • 3 eggs
  • 1 cup part skim ricotta (or 0% Greek Yogurt)
  • 2 t. vanilla extract
  • ½ t. lemon extract, optional
  • 2 cups oat flour
  • 1 T. baking powder
  • 1 t. baking soda
  • ⅓ c. sugar, truvia, erythritol, or stevia extract to taste
  • 2 c. frozen fruit
  1. Preheat oven to 350*
  2. Combine eggs, ricotta or yogurt, and flavorings in a large mixing bowl.
  3. Stir in oat flour, sweeteners, baking powder and baking soda. Stir until well combined.
  4. Stir in frozen berries quickly, and pour into a 9x13 pan. Spread evenly. You can top with a sprinkle of sugar for a nice little crunch if you'd like.
  5. Bake for 30-35 minutes, until nicely browned, and will spring back to touch.
*For Trim Healthy Mamas, this is a great E breakfast! I calculate 3.75 grams of fat, and 11 net carbs per piece. This pairs nicely with Luscious Lemon Yogurt for an added boost of protein.



About Gwen's Nest

I’m a Mom of four, who was an artist in my former life. I write at about staying inspired and creative at home. I share healthy and innovative recipes, & my experience with home remedies & herbs.

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31 Responses to Berry Oat Breakfast Cake

  1. Amber Bosje says:

    Dear Gwen, I’ve been doing THM for about 2 months and without a doubt your Oat Berry Breakfast Cake is the BEST thing I’ve put in my mouth yet! Loved everything about it!

    Thanks for sharing!

  2. Emma says:

    Sounds yummy. Some of my family are gluten-free, could you suggest the nearest substitute for oat flour? Would coconut flour work?

    • Gwen's Nest Gwen's Nest says:

      Hi Emma,
      You can use gf oats, and just grind them in a grain mill or a blender. :) Coconut flour is not my forte…it’s got unusual properties, so I am nervous to say that you could sub it. It seems to soak up liquids like a sponge, so you’d have to play with it to get the texture right.

  3. Melissa says:

    if I use just the stevia extract, do I need to use something else to replace the bulk of the erythritol/truvia?

  4. Darcy says:

    Do you think I could substitute almond meal for the oat flour? I can’t have oats at all and I can’t find almond flour around here (and can’t afford the prices I’m finding on-line), but I do have almond flour (and coconut flour, but I see in the above comment that you don’t suggest that).

    • Gwen's Nest Gwen's Nest says:

      Hi Darcy,
      If you’re wanting this to work on Trim Healthy Mama, then I would not use almond flour or coconut flour. They are both S or fat based flours. (Nuts/seeds are fats)

      You may be able to try sprouted wheat flour for this to keep it in E mode.

  5. Lisa says:

    Have you tried these as individual servings in muffin tins? That would work better for us, but I’m wondering how long to cook them for if I do that?

  6. Anna says:

    New to all of this and wondered if you meant 1/3 c truvia? When I read it I read: 1/3 c sugar. Period. Or truvia, eryth, stevia, to taste. What would be an amt of truvia “to taste” ? Mine is in packets. In the muffin in a mug recipe I only use 1 packet of truvia with the cinnamon variation so obviously I don’t like it overly sweet. ( I don’t like truvia with chocolate.)

    • Gwen says:

      I did include sugar in the recipe for those who are not doing THM, but you can use any of the options, including truvia. If one packet is a good fit for a serving of the Muffin in a Mug recipe, then maybe try 6-12 packets for this recipe? It serves 12.

  7. Annie says:

    Hi Gwen- thanks for the recipe. Saw the link over at the THM group and this is now my second attempt at making it. Two quick questions: When I put the frozen berries in at the end, it chills the dough pretty quickly, so I am spreading something the consistency of thick wet sand into the pan. Sound right? Second question: prior to adding the berries, the batter seems ultra fluffy and airy (and also has a zingy taste to it). I’m assuming this is the baking powder/sodas reacting with things. Any idea what? Does it fluff up more like this due to the oats, erythritol, stevia, etc? Just curious. :)

  8. Robin Gomez says:

    Can’t wait to try this recipe. Just wondering of I can mix all the ingredients except berries at night and let it sit overnight in the fridge to remove the phytates (spelling?) from the oats. Then add berries and bake in the morning.

    • Gwen's Nest Gwen says:

      Hi Robin,
      I’d probably omit the baking soda until the last minute…it only fluffs once. I bet you could just stir the ricotta into the oats to soak it, and then add the rest the next morning?

  9. Joy Massey says:

    I tried this recipe for the first time this weekend and it was bad! From the comments I’m reading, I think I must’ve done something wrong. I followed the recipe and put it in a 9×13 dish. It came out hard and thin and green! My kids won’t touch it and I forced myself to eat one piece. What did I do wrong?

    • Gwen's Nest Gwen says:

      Hi Joy,
      It sounds like maybe your baking powder is past date if it didn’t rise. The color is more than likely from the berries…blueberries can give things a greenish cast sometimes.

  10. Roimata says:

    Is it really one tablespoon of baking powder?

  11. Robin says:

    Can you cut out the middleman and just grind up the oat groats (the whole grain oat berries)?

    • Gwen's Nest Gwen says:

      I just used what I had. Rolled oats are more common than groats, so I felt it would make the recipe more accessible for more people. But you’re welcome to grind groats if you have them! :) They’ll probably roll down into the machine easier as a groat instead of as a flattened flake.

  12. Jordana says:

    So, i’m a little confused here… How is this considered an (E) breakfast, if there’s whole eggs in it..?

    • Gwen's Nest Gwen's Nest says:

      The fat from the eggs is distributed through the whole cake, so a serving stays within the E guidelines. E meals can have a bit of fat in them, and many people do better when they do add that little bit of fat. It helps curb the blood sugar. :)

  13. Christa says:

    Can I substitute almond milk for the 1 cup part skim ricotta (or 0% Greek Yogurt)? Both of those are too expensive for me here in Mexico or would it make the batter too thin??

  14. Rebecca says:

    If I use stevia instead of truvia, what could I use to replace the bulk of the truvia? Any ideas?

  15. Maria says:

    Hi, I LOVE this recipe for breakfast. I have two questions. 1) When I use frozen berries it seems like the batter is very moist (watery) around the berries after baking. Can I use fresh berries? 2) Why do I have to stir the berries in quickly (just out of curiosity, I am not much of a baker). Oh, and I do love this with your recipe for lemon yogurt! Delish. Thanks.

  16. Natalie Waggoner says:

    does this freeze well? I made it tonight with cherries and it’s probably not sweet enough for the kids but I LOVE IT!!! Thank you for the yummy recipes!!

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