Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (120ml) pure maple syrup
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) melted coconut oil
  • 1 1/2 cups (225g) fresh strawberries, finely diced
  • 1 tbsp (15g) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Place rolled oats in a high-speed blender or food processor and pulse until they reach a fine, flour-like consistency.
  3. In a large mixing bowl, whisk together plain Greek yogurt, maple syrup, eggs, vanilla extract, and melted coconut oil until the mixture is smooth and pale.
  4. Sift the blended oat flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients. Stir with a spatula until just combined.
  5. Gently fold in the finely diced strawberries that have been tossed in lemon juice until evenly distributed.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs.