Chocolate oat flake cake: a healthy recipe
Chocolate oat flake cake is a breakfast that silences a chocolate craving without the guilt. It’s ready in about ten minutes in the microwave, gives you a solid serving of protein, and tastes enough like dessert that you could easily mistake the two. Below you’ll find the exact recipe and a few tricks that help keep the bottom of the bowl from burning.
Why chocolate oat flake cake is a good choice
Ordinary oat porridge is fine, but honestly, the same bowlful every day gets boring pretty quickly. Chocolate oat flake cake solves two problems at once: your breakfast routine and your sweet tooth. Whole-grain oat flakes provide long-lasting fuel, egg white brings the protein content up to a solid level, and the Greek yogurt topping makes it feel more like cake than porridge when you take a bite.
One serving (without berries) contains about 585 kcal, 55 g of protein, 47 g of carbohydrates, 15 g of fat and 20 g of dietary fiber. That’s a pretty good balance for a post-workout meal — especially if your morning protein intake tends to run a little low otherwise.
Chocolate oat flake cake: ingredients and preparation
What you need
- 75 g whole-grain oat flakes
- 150 g egg whites
- 100 g 0% Greek yogurt
- 20 g chocolate-flavored pudding powder
- 20 g raw cocoa
- 1/2 tsp baking powder
- liquid sugar substitute (for example Huxol)
- a pinch of Himalayan salt
- berries and fruit for decoration (optional)
Step by step
1. Put the oat flakes in a heatproof bowl and cover with water — just enough so the flakes are barely submerged. Add a pinch of salt, a few drops of liquid sugar substitute and half a teaspoon of baking powder. Stir lightly and put the bowl in the microwave on full power for three minutes.
2. Take the bowl out, pour in the egg whites and stir thoroughly. Put it back in — this time for a minute and a half.
3. Stir again and return the bowl to the microwave. Repeat until the egg white is cooked and the mixture has set — usually another minute or two. Microwaves behave differently, so keep an eye on it.
4. Stir 10 g of cocoa powder and 10 g of pudding powder into the porridge, mix, and cook for one more minute.
5. Set the porridge aside to cool. Meanwhile, in a smaller bowl, mix together the Greek yogurt, the remaining 10 g of cocoa powder, 10 g of pudding powder and a few drops of sweetener — this is the topping.
6. Run a knife around the edge to loosen the porridge from the sides of the bowl, then flip it onto a plate. If all goes well, the cake slides out in one piece.
7. Cover the cake with the yogurt mixture and decorate with berries or fruit. Bilberries and raspberries work especially well.
Tips: how to get your chocolate oat flake cake right
A few things I got badly wrong myself at first, and that you can get right straight away:
- Amount of water. Too much water and the cake turns watery; too little and it burns onto the bottom of the bowl. The flakes should be just covered, not floating.
- Microwave power. Cooking times differ between an 800 W and a 1000 W oven. The first time, keep an eye on it and go minute by minute.
- Yogurt thickness. 0% Greek yogurt is the thickest and stays put on top of the cake. Regular yogurt runs off.
- Variations. Replace the raw cocoa with peanut butter, or add half a banana or a piece of dark chocolate to the porridge. The basic recipe tolerates a surprising amount of tinkering.
- Portion size. If 585 kcal is too much for breakfast, halve everything — it works just as well.
FAQ
Can you make it in a regular oven too?
You can. Put the mixture in a small baking dish and bake at 180 °C for about 20 minutes, until the center is firm. The result is slightly drier and more cake-like, while the microwave version stays softer.
Can egg whites be replaced with whole eggs?
Yes, two whole eggs provide roughly the same amount of protein, but the fat and calories go up. The flavor is slightly richer and the texture a little denser.
Can you make it a day ahead?
You can — the porridge part keeps nicely in the fridge for one night. Add the yogurt topping only just before eating, otherwise it soaks into the cake and loses its crispness.
Author: Peep Reinart
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