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- Enjoy this cake warm or at room temperature.
- Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
- Pair with a cup of coffee or tea for a satisfying breakfast.
Cooking Tips:
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- Use any dried fruits you like, such as raisins, apricots, or dates.
- For a nut-free version, substitute the walnuts with sunflower or pumpkin seeds.
- Ensure the baking powder and baking soda are fresh for the best rise and texture.
Nutritional Benefits:
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- Oats are high in fiber, which aids digestion and keeps you full longer.
- Yogurt adds protein and probiotics, beneficial for gut health.
- Walnuts provide healthy fats and omega-3 fatty acids.
- Cranberries and other dried fruits add vitamins and antioxidants.
Dietary Information:
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- Calories: Approximately 250 per serving
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- Protein: 6g
- Carbohydrates: 30g
- Fat: 12g
- Dietary Considerations: This recipe is gluten-free (if using certified gluten-free oats). It is also dairy-free if you use a non-dairy yogurt.
Storage:
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- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the refrigerator for up to a week.
- This cake can also be frozen for up to a month. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
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- Easy to make with simple, wholesome ingredients.
- Perfect for meal prep and convenient breakfast options.
- Customizable with your favorite nuts and dried fruits.
- Delicious, nutritious, and great for on-the-go snacking.
Conclusion:
This Oat and Fruit Breakfast Cake is a fantastic addition to your breakfast routine. With its hearty ingredients and delicious flavor, it is sure to become a favorite. Enjoy the convenience of a healthy homemade cake any time of the day!
