Okay, I have been trying to perfect the Oat Cake for awhile now. Tyler loves these and I keep trying to get better at making them, but every time I make it it seems like they come out with really good flavor but super dry. So, I finally found the perfect recipe! This is truly the best one I have made by far. It is crispy on the outside and super soft on the inside. It has great flavor and is not overly sweet. You can enjoy this for breakfast, an afternoon snack, or even dessert!

I am going to list all of the ingredients first, then explain some tips and tricks for baking. Make sure you read all the way through so you don’t make some of the mistakes I did!

Ingredients:

• 3 medium Zucchini (~450 g)

• 170g Non-Fat Greek Yogurt (I like to use Fage 0%)

• 1 carton Liquid Egg Whites (16 oz carton)

• 2 ripe Bananas

• 300g Oats

• 2 tbsp PB Fit

• 1 tbsp Baking Soda

• 1 tbsp Cinnamon

• 1/2 tsp Salt

How to make:

• First blend the zucchini, yogurt, egg whites, and bananas until smooth and creamy. This should be a liquid with minimal chunks. I cut the zucchini into small cubes before blending to make this process easier. Blend for about 30 seconds to 1 minute.

• Next, add in the oats, PB Fit, baking soda, cinnamon, and salt.

• It is key to use PB Fit and not regular peanut butter here. The mixture is very wet, so the powder PB Fit will soak up some of the moisture in the batter before cooking. If you don’t have PB Fit you can just skip this ingredient, but do not add in regular peanut butter as a replacement.

• To mix in the dry ingredients pulse the blender slowly. You want to add these in gently so you do not pulverize the oats. If you do not have a pulse option on your blender, then just use a spatula to mix these in.

• Once you have the ingredients all mixed together, pour them into a greased baking pan. I just greased my pan with a little bit of butter so it did not stick.

• Let the mixture sit for about 20-30 minutes before baking.

• Bake at 350 degrees for 1 hour.

• After baking let the cake cool off and do not cover it. If you cover the hot cake it will retain a lot of moisture and you will have to dab it with a paper towel. Just avoid that altogether and let it cool without a cover on it.

• For serving you can add toppings or just eat it plain that is up to you! I added 1/2 tbsp peanut butter, strawberries, and blueberries to mine and it was to die for!

Enjoy this one, it is a guilt free sweet treat that you will want to make over and over again!

Macronutrient Breakdown: these are incredible macros, even if you ate the entire cake in one sitting, which I really doubt you will because it is dense enough to fill you up after just one serving, it is extremely guilt-free. Enjoy every bit of this healthy oat cake!

Macros for the entire cake (not including toppings):

-Calories = 1,835

-Carbs = 286g

-Protein = 121g

-Fat = 27g

-Dietary Fiber = 47g

Macros for 100g of cake (not including toppings):

-Calories = 111

-Carbs = 17g

-Protein = 7g

-Fat = 2g

-Dietary Fiber = 3g