Cake at snack time? Yes! Or really, any time of day because Strawberry Oatmeal Snack Cake is made from super wholesome ingredients and easy enough to stir up before breakfast. I love the combination of sweet strawberries and comforting oats in this cake. However, you can really use any fresh or frozen fruit you have on hand. As always, this is a great recipe to get kids in the kitchen to measure, mix, and taste!
Kids in the Kitchen: Strawberry Oatmeal Snack Cake
- Measure first! There are quite a few ingredients to measure in this recipe. When baking with toddler and younger kids I suggest measuring a least half of the ingredients ahead of time. You could even add all the wet ingredients to one bowl and the dry to another and just let your child mix everything together.
- Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
- Dice the strawberries. Kids can help remove the green stem from fresh strawberries and/or chop up fresh or frozen strawberries. Great for practicing those knife skills. If you need a child-safe knife recommendation or tips for teaching kids to use a knife, check out my blog post Teaching Knife Skills Toddlers and Kids.
Subs and Tips Oatmeal Snack Cake
- No applesauce? Use a 1/2 cup mashed banana instead!
- Gluten-free? Use a cup-for-cup style gluten-free flour mix and be sure that your oats are certified gluten-free
- Egg free? I have not tried it, but since there’s only one egg in this cake, I think using a flax “egg” substitute would work well.
- No quick (instant) oats? Take 1 3/4 cups of regular rolled oats and pulse them in a food processor until it’s broken down into a rough meal (not ground all the way into flour and with a few larger pieces of oat remaining).
- No strawberries? Lots of different fruits would work well in this cake. Blueberries, diced apple, peaches… Use fresh or frozen fruit just don’t defrost the frozen fruit before adding it to the cake or the fruit will be too mushy.
- Pan size. I like to use a 9-inch square cake pan for this recipe. However, you can also use an 8-inch pan or other square baking dish. Bake time will be longer for smaller pans and the cake will be thicker. I think a metal baking pan like this one works best.
Strawberry Oatmeal Snack Cake
- 8 or 9 inch square cake pan or baking dish
- 1/2 cup unsweetened applesauce
- 1 egg
- 6 Tbsp neutral oil such as avocado, vegetable, or canola
- 1/4 cup maple syrup or honey
- 1/2 cup milk any kind
- 1 teaspoon vanilla extract
- 1 1/2 cups quick-cooking "instant" oats see post above for using regular rolled oats
- 1 cup whole wheat flour all-purpose or gluten-free blend
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp fine salt
- 2 cups diced fresh or frozen strawberries only defrost enough to cut if using frozen
- Preheat oven to 350 degree. Grease a 9-inch square cake pan then line partially with parchment paper (This just makes it easier to remove from the pan but you can skip that step if you’d prefer.)
- In a large bowl, whisk together applesauce, egg, oil, maple syrup, milk, and vanilla.
- In a second bowl, mix remaining ingredients besides the strawberries. (You can also just add the dry ingredients to the wet ingredients one-by-one if you prefer not getting another bowl dirty. However, I think the dry ingredients incorporate better if they are mixed together first.)
- Add the bowl of dry ingredients to the wet ingredients and mix until almost all the flour is combined. Stir in about 3/4 of the diced strawberries and mix just until combined to avoid overmixing. Pour the batter into your prepared pan and spread it evenly into the pan. Scatter the remaining strawberries over the top, then sprinkle on a pinch of extra oats. (The oats are just for a garnish so totally optional.)
- Bake until golden brown around the edges and cooked through, about 27 to 35 minutes (depending on what type of pan you are using). Allow to cool completely then cut into squares. Store in an airtight container on the counter for 2 days or in the fridge for 5 days.
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