Name: Texas Peach Oat Breakfast Cake
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup old-fashioned rolled oats; 1/2 cup almond flour; 1/2 cup granulated sugar; 1 1/2 tsp baking powder; 1/4 tsp kosher salt; 2 large eggs; 1/2 cup neutral oil (grapeseed or canola); 1 tsp vanilla extract; 1/2 cup unsweetened almond milk; 1 1/2 cups fresh Texas peaches, diced (about 2 medium peaches); 2 tbsp turbinado sugar, for topping

Texas Peach Oat Breakfast Cake

TenderMint5868

This Texas Peach Oat Breakfast Cake is the perfect way to start a hot summer morning in the Lone Star State. Inspired by unfussy, one-bowl baking, this cake comes together quickly and celebrates juicy, in-season peaches. Using oil instead of butter keeps it incredibly moist and tender, while almond flour and oats add rich flavor and a hearty texture. A crunchy turbinado sugar topping gives every bite a little sparkle. Rustic, simple, and packed with fruit, it’s a breakfast treat that feels special but couldn’t be easier to whip up—no mixer required!

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper for easy removal.
In a large mixing bowl, whisk together the oats, almond flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs with oil, vanilla, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced peaches.
Spread the batter evenly in the prepared pan. Sprinkle turbinado sugar evenly over the top for a crunchy finish.
Bake for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before slicing.
Serve warm or at room temperature. Enjoy as-is or with a dollop of Greek yogurt on the side.