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Ricotta and Oat Breakfast Cakes

These ricotta and oat breakfast cakes are simple to make and packed with wholesome ingredients. Made without refined sugar, oil or wheat flour, they are naturally rich in protein, calcium and fibre, making them a satisfying choice for breakfast, a post-workout snack or a light afternoon bite. Ricotta, Greek yoghurt and egg provide plenty of protein, while oats and chia seeds contribute fibre and texture. The dates and date syrup add natural sweetness, and a little lemon zest brings freshness to balance the richness of the ricotta. The recipe makes two small cakes, making it ideal for one person over a couple of mornings or for sharing. They are best enjoyed slightly warm, but they are equally good cold and travel well for breakfast on the go.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 125 g ricotta
  • 2 Tbsp Greek yoghurt
  • ½ cup rolled oats
  • 1 egg
  • 1 Tbsp chia seeds or poppy seeds
  • 1 Tbsp date syrup
  • 5 dates finely chopped
  • Finely grated zest of ½ lemon

Method
 

  1. Preheat the oven or air fryer to 180°C.
  2. In a mixing bowl, combine the ricotta, Greek yoghurt and egg until smooth.
  3. Stir in the oats, chia or poppy seeds, date syrup and lemon zest.
  4. Fold in the chopped dates until evenly distributed.
  5. Divide the mixture between two small silicone cake moulds.
  6. Bake for about 15 minutes, or until set and lightly golden on top.
  7. Leave to cool for a few minutes before removing from the moulds.
  8. Serve warm or cold, either on their own or with a spoonful of Greek yoghurt mixed with a little date syrup.
  9. Store in an airtight container in the refrigerator for up to 3 days. The cakes can be enjoyed cold or gently warmed before serving.