Learn how to make the best healthy oatmeal snack cake from scratch with this easy recipe! It’s really tender and moist with lots of soft oats, cozy spices, and flavorful raisins found in every bite. Deliciously comforting yet not too sweet, this simple cake also makes for a lovely breakfast – and it reminds me of my favorite oatmeal raisin cookies!
I’m partnering with Bob’s Red Mill® to bring you today’s recipe! Their products have been staples in my pantry for years. Every product I’ve tried in my baking recipes has been truly fantastic and yielded incredibly delicious treats – especially their flours and oats!
As kids, after dropping our backpacks next to the kitchen table, my brother and I immediately headed for the pantry as soon as we arrived home from school. All of that thinking, reading, writing, and running around at recess really worked up our appetites, and we always looked forward to an afternoon snack.
Although our mom usually stocked the shelves with crunchy pretzels and crackers, she occasionally bought a sweeter treat instead. Our eyes shone extra bright when we spotted those boxes of individually wrapped oatmeal cream pies, Swiss rolls, or cakes… Especially the cakes.
Soft and sweet, filled with a thin layer of vanilla cream, coated with chocolate or vanilla icing – or maybe even both! – with the occasional shower of sprinkles on top too.
I savored every bite of those treats, licking up every last morsel and crumb before starting on my homework. Somehow, that lingering taste on my tongue and very happy belly made my worksheets seem easier to finish!
Eating this oatmeal raisin snack cake brought back those fond childhood memories – although this homemade one is probably a healthier option! It’s filled with whole grains and other wholesome ingredients, and the dried fruit provides bright pops of natural sweetness. In addition to snacks, this oatmeal cake makes great breakfasts too!
QUICK OVERVIEW – HEALTHY OATMEAL RAISIN SNACK CAKE
Difficulty: Fairly easy, including for many beginner bakers.
Taste: Lightly sweetened with bright pops of flavor from the raisins, along with a prominent cozy and comforting spice profile permeating throughout every bite.
Texture: Very soft, moist, and tender – plus a special step to make the raisins exceptionally plump and juicy!
KEY INGREDIENTS TO MAKE A HEALTHY OATMEAL RAISIN SNACK CAKE
Let’s go over the ingredients you’ll need to make this healthy oatmeal snack cake! I’m assuming you have common baking staples like baking powder, salt, and milk… So we’ll mainly cover the more interesting and important ingredients. Starting with…
Oats. It’s impossible to make an oatmeal cake without them! For this recipe, I used Bob’s Red Mill Organic Quick Cooking Rolled Oats. They’ve been a staple in my pantry for years! They have the same health benefits as old-fashioned rolled oats (like extra fiber!), but the “quick cooking” oats are rolled to be smaller and thinner. This means they cook and soften faster, which gives your oatmeal snack cake a more moist and tender texture!
Tip: Bob’s Red Mill Gluten Free Organic Quick Cooking Rolled Oats work just as well, as do the non-organic versions of their regular and gluten free quick cooking oats!
Hint: You can also use their quick cooking rolled oats to make these oatmeal cookie recipes, these oatmeal muffin recipes, and these other oatmeal snack cake recipes of mine!
Flour. I used another one of my pantry staples, Bob’s Red Mill Organic Whole Wheat Flour. Just like the oats, this whole wheat flour has more fiber (and other micronutrients!) compared to other flour varieties. It also has a higher protein content, which is fantastic for baked goods that rise. In this recipe, that protein helps your healthy oatmeal snack cake maintain its structure while it cools!
Tip: If you’d like to make your healthy oatmeal snack cake gluten free, then use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour! I’ve used it to make my other snack cake recipes. It works really well!
Spices. You’ll need three of them! Those are cinnamon, nutmeg, and ginger. While the first two are fairly predictable, I added the ginger at the last second on a bit of a whim. While making the batter, I remembered an oatmeal raisin cookie I ate on vacation years ago, and it included ginger as a secret ingredient to give it an extra warm and cozy background flavor. It tasted incredible! So I decided to see if I could achieve that same flavor here, and…
It worked like a charm!
The ginger flavor isn’t very strong or spicy at all. It’s subtle – and it mainly adds a gentle comforting taste! Even my dad, who has a very discerning palate and can identify just about every spice and herb, couldn’t quite put his finger on what was different about this snack cake’s flavor until his second or third bite. (Spoiler alert: He loved it!)
Egg whites. These add a lot of protein to the batter. Just like the protein content in the whole wheat flour, the protein in the egg whites helps your cake maintain its structure while it cools. Without all three, your cake could collapse and turn out denser. But if you include all of them, your healthy snack cake will have a deliciously soft, moist, and tender texture!
Greek yogurt. If you’ve browsed through my recipes before, you’ll know this is another one of my baking staples. I’ve used it to make everything from muffins and scones to cakes and cupcakes to brownies and pies… And even cheesecakes and frosting!
In this recipe, the Greek yogurt adds lots of moisture to the batter – but for far fewer calories than extra butter or oil. It also gives your healthy oatmeal raisin snack cake a protein boost!
Pure maple syrup. This is the kind that comes directly from maple trees! It’s different than maple-flavored syrup and pancake syrup. The only ingredient on the label should be “maple syrup” (no granulated sugar or corn syrup, like you often find in pancake syrup!), and it’s generally sold in thin glass bottles or squat plastic jugs.
Hint: I do not recommend substituting sugar free maple syrup. Because sugar free syrups are often water-based, they’ll make your snack cake collapse and turn out really dense.
Because this is a snack cake, you won’t add too much maple syrup to the batter. This oatmeal cake has the sweetness level of muffins or scones, rather than a true “dessert” cake. (And to me, that just makes it perfect for breakfast too!)
Raisins. Maybe it’s because of how much I adore the cookies… But oats and raisins just seem to go together like PB&J, don’t you think?? They add bright pops of natural sweetness the batter – and I think they make this healthy oatmeal cake taste like my favorite oatmeal raisin cookies too!
HOW TO MAKE THE BEST OATMEAL RAISIN SNACK CAKE
This healthy oatmeal snack cake is easy and straightforward to make, but I still have some advice and tips for you to make sure your cake turns out soft and tender with a truly delicious flavor!
Hydrate the raisins. This is my special trick! Hydrate the raisins before adding them to the batter. This makes them really plump and juicy, which gives your cake a really moist texture (since they’re not “stealing” any moisture from the batter!). I think it brings out their natural sweetness too!
Hydrating them is very quick and easy to do. Just add the raisins to a bowl, cover them with water, and top with a lid or plastic wrap. Microwave them for about a minute; then let them sit and soak up that hot liquid while you measure and mix together the other ingredients. By the time you’re ready to fold them in, your raisins will be perfectly sweet, plump, and juicy!
Make the batter by hand. That’s right – put away your mixer! Stand mixers and hand-held electric mixers tend to over-mix batters that have very little oil or butter, like this one. Over-mixing can create a tough, gummy, or rubbery texture. However, if you gently mix by hand, your healthy snack cake will turn out beautifully soft, moist, and tender!
For the best texture, use a whisk where explicitly instructed, and use a fork for everything else. Yup, a fork! Compare to the flat sides of spoons and spatulas, the open space between the tines of the fork allow for ingredients to pass through and mix more efficiently. This also helps guard against over-mixing – and therefore yields a better texture!
Alternating additions. This is a technique commonly used to make cupcake and regular “dessert” cake batter. It’s a shorthand way of saying “alternate between adding the flour mixture and the milk, stirring each addition in until just incorporated.” (Who knew two words could say so much??)
If you watch the video directly above the recipe, you’ll see exactly how to do this. You’ll also notice that this cake batter is very thick – so be really gentle when mixing it together!
Cool completely. I know… It’s SO hard to wait for just about anything – cookies, pies, cakes, even banana bread! – to cool all the way to room temperature before cutting into them. There are some days where it feels downright impossible! But the structure of your cake hasn’t fully set until it’s completely cool. Therefore, for the best texture, wait until it has reached room temperature before you try a slice.
Tip: Once the pan is cool enough to touch with your bare hands, you can pop it in the refrigerator to speed up the cooling process!
FAQS ABOUT THIS HEALTHY OATMEAL RAISIN SNACK CAKE
Is this healthy oatmeal snack cake gluten free or clean eating?
Yes! As written, this oatmeal raisin snack cake is clean eating friendly (along with low fat and lower calorie!), and I’ve included how to make it gluten free in the Notes section of the recipe.
What makes this oatmeal cake a “breakfast cake” or “snack cake?”
This oatmeal cake is lightly sweetened with pure maple syrup. You aren’t adding too much maple syrup, so it has the sweetness level of muffins or scones, along with a lower sugar content when compared to a true “dessert” cake.
What makes this cake moist, fluffy, and soft?
A few key things! First, Greek yogurt adds lots of moisture to the batter. The protein in egg whites also helps with the texture, especially while the cake cools. Then to ensure this healthy snack cake turns out really soft and tender, (a) mix the batter together by hand with a fork, (b) use alternating additions, and (c) stir gently.
What’s the difference between old-fashioned rolled oats and quick oats?
They basically have the same health benefits, but quick oats are smaller and thinner than traditional old-fashioned rolled oats. I think this makes them even better for baking recipes since their size ensures they cook and soften faster, which gives your baked treats a more soft and tender texture!
I don’t have quick cooking oats. Can I substitute old-fashioned rolled oats instead?
Yes – if you run them through a food processor or blender first! See the Notes section of the recipe for more details.
Can I use whole eggs, not just egg whites?
Yes! If you’d like to use 3 whole eggs, then you’ll need to reduce the milk to compensate for the added liquid volume. See the Notes section for details!
Can I substitute something else for the pure maple syrup?
Absolutely! Honey and agave are both great alternatives and will yield the same cake texture.
Do I really have to hydrate the raisins?
I suppose not… But it makes a noticeable difference – and I promise it’s worth the two extra minutes of your time! (I hydrate my raisins just about any time I bake with them. It’s a game-changer!)
How should I store this healthy oatmeal raisin snack cake? And how long will it keep?
Store your leftover snack cake in an airtight container in the refrigerator. It should last at least four days, if not longer – and it freezes and thaws quite well too!
Ready to bake your own? If you watch my step-by-step video above, you can follow along as I show you how – and I give you baking tips and pointers too!
And when you make this recipe, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy oatmeal raisin snack cake!
Healthy Oatmeal Raisin Snack Cake
This snack cake is really tender and moist with lots of soft oats, cozy spices, and flavorful raisins found in every bite. Deliciously comforting yet not too sweet, this simple cake also makes for a lovely breakfast – and it reminds me of my favorite oatmeal raisin cookies! Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator. Individual slices also freeze really well!
Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Add in the Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.) Gently fold in the raisins.
Spread the batter into the prepared pan. Bake at 350°F for 28-32 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool completely to room temperature in the pan before slicing and serving.
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: It’s important to let the cake cool completely to room temperature before slicing and serving. This is because the cake’s structure hasn’t fully set until it has fully cooled. Do not cut the cake while it’s still warm!
OATS NOTES: Quick cooking oats are smaller and thinner than traditional old fashioned rolled oats. (You’ll also use quick cooking oats in all of these snack cake recipes, these oatmeal muffin recipes, and these oatmeal cookie recipes of mine, too!)
In a pinch, to make your own, add the same amount of Bob’s Red Mill Organic Old Fashioned Rolled Oats to a food processor, and pulse 10-12 times, or until the oats are about ¼ of their original size.
If you can’t find the organic kind, then the regular version (Bob’s Red Mill Quick Cooking Rolled Oats) works equally well! Alternatively, you can also use Bob’s Red Mill Old Fashioned Rolled Oats (the regular version!) to make your own “DIY” quick cooking oats.
FLOUR NOTES + ALTERNATIVES: Bob’s Red Mill Organic Whole Wheat Pastry Flour or Bob’s Red Mill Organic All-Purpose Flour may be substituted for the whole wheat flour.
If you can’t find the organic kind, then the regular versions of all three flours (Bob’s Red Mill Whole Wheat Flour, Bob’s Red Mill Whole Wheat Pastry Flour, and Bob’s Red Mill All-Purpose Flour) work equally well.
SPICES NOTES: I highly recommend Saigon cinnamon! It’s stronger, richer, and sweeter than the regular kind commonly found at grocery stores. (It’s basically the only kind I use in my baking recipes now!)
The ginger provides a gentle background warmth and coziness. It’s very subtle, but it makes this cake taste extra comforting!
EGG WHITES VS WHOLE EGGS: You must use all 3 egg whites. The protein in the egg whites, along with the protein in the Greek yogurt, also helps prevent your cake from collapsing while cooling. If you didn’t use all of the egg whites, your cake would sink some, especially in the center, and turn out pretty dense and somewhat soggy in texture. (But the flavors will remain the same!) If you prefer to use whole eggs, then use 3 whole eggs, and decrease the milk by 1 tablespoon to compensate for the added volume from the yolks.
MAPLE SYRUP NOTES + ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
For a sweeter flavor, increase the maple syrup by an additional 2-4 tablespoons, and decrease the milk by the same amount. (For example, use ½ cup of pure maple syrup and ¼ cup + 2 tablespoons of milk.)
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
RAISIN NOTES + SPECIAL TRICK: I highly recommend hydrating your raisins first. It makes them really plump and juicy! To do so, add the raisins to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the raisins sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the batter.
GLUTEN FREE VERSION: For the oats, use Bob’s Red Mill Organic Gluten Free Quick Cooking Rolled Oats or Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats (non-organic).
If you’re unable to find either of those, then add the same amount of Bob’s Red Mill Organic Gluten Free Old Fashioned Rolled Oats or Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (non-organic) to a food processor or blender, and pulse 10-12 times, or until the oats are about ¼ of their original size.
For the gluten free flour, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Alternatively, use the following homemade blend: ¾ cup (90g) Bob’s Red Mill Millet Flour, ¼ cup (30g) Bob’s Red Mill Tapioca Flour, ¼ cup (30g) Bob’s Red Mill Brown Rice Flour, and ½ teaspoon Bob’s Red Mill Xanthan Gum.
gluten free, clean eating, low fat
View Nutrition Information + Weight Watchers Points
This post was sponsored by Bob’s Red Mill. You can use their handy store locator to find any of these products in stores near you! As always, all opinions, text, photographs, and recipe are my own. Thank you for supporting the amazing brands that help me continue to create and share recipes with you! ♡
You may also like Amy’s other recipes…
♡ Healthy Banana Oatmeal Snack Cake
♡ Healthy Zucchini Oatmeal Snack Cake
♡ Healthy Double Chocolate Oatmeal Snack Cake
♡ Healthy Carrot Cake Oatmeal Snack Cake
♡ Healthy Peach Oatmeal Snack Cake
♡ Healthy Pumpkin Oatmeal Snack Cake
♡ Healthy Oatmeal Raisin Breakfast Cookies
♡ Healthy Oatmeal Raisin Breakfast Quick Bread
♡ …and the rest of Amy’s healthy snack recipes and healthy cake recipes!