Everyday kitchen · Easy
Soft apple-oat snack cakes
Small, tender oat cakes with finely grated apple and plain yogurt. These are gently sweet from fruit and deliberately flat, with no syrup or leavening; cook a batch for a sit-down snack.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 241 kcal | 963 kcal |
| Protein | 11.8 g | 47.2 g |
| Carbs | 32 g | 128.1 g |
| Fiber | 3.8 g | 15.2 g |
| Sugars | 10.5 g | 41.9 g |
| Added sugars | 0 g | 0 g |
| Fat | 7.5 g | 30.1 g |
| Saturated fat | 1.6 g | 6.5 g |
| Sodium | 99 mg | 396 mg |
| Cholesterol | 95 mg | 378 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Cereals, oats, regular and quick, not fortified, dry · 120 g in the original batch
USDA food referenceEgg, whole, raw, fresh · 100 g in the original batch
USDA food referenceYogurt, plain, skim milk · 320 g in the original batch
USDA food referenceApples, raw, without skin · 156 g in the original batch
Uses the recipe’s edible peeled-apple gram amount rather than purchase weight. Its trimming yield is approximate.
USDA food referenceSpices, cinnamon, ground · 2 g in the original batch
Single-ingredient ground cinnamon reference.
USDA food referenceOil, olive, salad or cooking · 12 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Blender or food processor · Grater · Mixing bowl · Large nonstick skillet · Spatula · Thin-probe food thermometer
- 1
Prepare oats and apple
Grind 120 g rolled oats into a fine meal in a blender or food processor. Wash 200 g apples before peeling, coring and finely grating the flesh; keep the grated apple and juices together. Discard peel and core.
- 2
Mix and rest the batter
Beat 2 eggs in a bowl and stir in 120 g plain yogurt and 2 g cinnamon. Fold in ground oats and grated apple with its juices. Rest 10 minutes so the oats absorb moisture. The batter should be thick but spreadable. Do not taste raw batter. If scaling gives a partial egg, beat an egg and weigh the fraction using the edible egg weight in the ingredient notes.
- 3
Heat the pan and portion
Measure 12 g olive oil into a small dish. Brush a little onto a large nonstick skillet over medium-low heat, reserving the rest for later batches. Divide the batter into roughly three small cakes per selected snack portion; spread each about 9 cm across and no more than 6 mm thick. Leave room to turn them.
- 4
Cook gently in batches
Cook the cakes about 3–4 minutes on the first side until the edges are set, then turn carefully and cook another 2–3 minutes. Use the remaining measured oil across the batches. Check a cake in each batch reaches 160°F / 71°C through the center, inserting a thin thermometer probe from the side. The middle must be set, not wet batter. Lower the heat if the outside browns before the center cooks.
- 5
Serve or pack cold
Let the cakes cool to a comfortable eating temperature. Divide them evenly among the selected snack portions and serve with 200 g plain yogurt. Refrigerate leftovers promptly; pack cakes and yogurt cold with ice packs for a snack later, seated and supervised.
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Make it work for you
For kids & different preferences
The apple must be finely grated and cooked soft, with no hard raw pieces. Cut cakes into small soft pieces suited to the child; check egg and milk allergens and oat cross-contact. Seat young children upright and supervise eating. This is family food, not infant-feeding guidance.
Storage & packed lunches
Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days. Pack cold with ice packs when taking along.
Freezing & reheating
Freeze cooled cakes separated by parchment for up to 1 month for quality. Thaw in the refrigerator and reheat to 165°F / 74°C. Add fresh yogurt at serving.
Reheat cooked leftovers to 165°F / 74°C throughout, stirring and checking several places. Keep uncooked accompaniments separate.
If something looks different
These flat cakes are tender rather than fluffy. Grind oats finely, rest the batter and keep cakes thin. If batter is unusually stiff after resting, mix in a small splash of drinking water. Turn only when edges set. Larger batches take longer unless you use more pans.
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Version 1 · Updated 2026-10-25
Bethany’s Kitchen · /recipes/soft-apple-oat-snack-cakes · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.