Wake up your taste buds with these fiber-rich Passion Fruit Oatmeal Cakes—soft, wholesome, and infused with the vibrant, tropical flavor of passion fruit. The tangy-sweet notes add a refreshing twist that makes these breakfast cakes feel like a treat. Can’t find fresh passion fruit? Check the frozen aisle—frozen passion fruit pulp works perfectly in this recipe and is also a great addition to smoothies and other fruity dishes.
Get a taste of the tropics with these Passion Fruit Oatmeal Cakes—soft, chewy, and bursting with island-inspired flavor. Despite being gluten-free, they’re packed with fiber and antioxidants, making them as nourishing as they are delicious. Instead of traditional flour, we use hearty oats to create a moist, tender texture. Each bite is infused with sweet banana, tangy passion fruit, a hint of lime zest, and toasted coconut, while chopped roasted almonds add a perfect crunch. Stick around for expert tips on how to make, store, and enjoy these tropical treats all week long!
Tips
- Go with frozen passion fruit. It’s picked and frozen at peak ripeness, giving you bold flavor without the hassle of scooping out seeds. Just thaw it in the fridge overnight or warm it in the microwave for about 20 seconds before using.
- Customize your crunch. Feel free to swap in slivered or sliced almonds if you don’t have chopped ones on hand. Want a different citrus vibe? Lemon zest works just as well as lime for a bright, tangy twist.
- Use that overripe banana! The riper the banana, the sweeter and more moist your cakes will be—so this recipe is a perfect way to use one that’s been sitting on your counter a little too long.
Ingredients
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup low-fat milk
- ½ cup frozen passion fruit, thawed (about 4 oz)
- ½ cup mashed very ripe banana
- ⅓ cup packed light brown sugar
- 2 teaspoons lime zest
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ¾ cup chopped roasted unsalted almonds, divided
- ¼ cup + 1 tablespoon unsweetened shredded coconut, divided
Directions
- Preheat & Prep:
Preheat your oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray. - Mix the Batter:
In a large mixing bowl, lightly beat the eggs. Add oats, milk, passion fruit, mashed banana, brown sugar, lime zest, baking powder, vanilla extract, and salt. Stir everything together until well combined. - Add Crunch & Coconut:
Fold in ½ cup of the chopped almonds and ¼ cup of shredded coconut. Stir gently until evenly mixed. - Fill & Top:
Divide the mixture evenly among the muffin cups—about ⅓ cup per slot. Sprinkle the tops with the remaining ¼ cup almonds and 1 tablespoon coconut for extra texture and flavor. - Bake & Cool:
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the cakes cool in the pan on a wire rack for about 10 minutes, then remove and finish cooling on the rack. Enjoy warm or at room temp!
Love tropical flavors and wholesome breakfasts? Find more nutritious recipes like this on Healthy Recipes Zone — your go-to destination for delicious, feel-good meals!