Lime Takeover! Lime Oat Bars & Lime Yogurt Olive Oil Cake

13 May

As mentioned a few posts back, I have a surplus of limes. I’ve been squeezing them into my oatmeal every day last week, but one can tire of that pretty quickly. So instead, I searched for a few recipes and came up with these two lime-y desserts. The first, a lime oat bar, is perfect for snacking. I healthified it a bit, to take out the extra fat, which makes me feel better. The second, a lime and olive oil cake, is also lightened up with nonfat Greek yogurt! Mom wanted a citrus-y dessert for Mother’s Day dinner, and everyone loved this cake! Sweet and fruity enough to represent the onset of spring, and yet light enough that we didn’t feel too full after a tasty dinner. If you have too many limes, and don’t know what to do with them, try these recipes! You won’t regret it.

Mother's Day

I love you, mom! Me, mom, and sister.

Lime Oat Bars adapted from Plated Perfection
Makes 12 bars

  • 1/3 C puréed unsweetened applesauce
  • 1/3 C nonfat plain Greek yogurt
  • 1 C brown sugar, packed
  • 2 C old-fashioned rolled oats
  • 1/2 C whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • Filling ingredients:
  • 1/2 C fresh lime juice (or bottled)
  • 1 tsp fresh lime zest
  • 1 egg
  • 2 1/2 tbsp sweetened condensed milk (I used leftover tres leches mixture)

Preheat oven to 350. Grease an 8×8 glass pan with PAM.

Mix applesauce, yogurt, and sugar together in a large bowl. Add oats, flour, baking powder and salt. Mix well.

In a smaller bowl, combine lime juice, zest, egg, and milk. Whisk together with a fork, and allow to sit for a minute to thicken.

Spread 2/3 of the oat mixture into the prepared glass pan – even out to cover the bottom completely. Pour the lime liquid mixture on top of this, making sure to cover the whole dish. Using a spoon, spread the leftover 1/3 oat mixture on top.

Bake at 350 for 25 minutes. Remove to a cooling rack, and allow to sit 20 minutes. Chill in fridge for a couple hours, to let it set. Cut into squares, and serve plain, with ice cream, or with leftover homemade whipped cream, like I did!

Lime Oat Bar with Whipped Cream

A dallop of homemade whipped cream really makes this snack stand out.

Lime Yogurt Olive Oil Cake adapted from Souvlaki for the Soul
Serves 8


  • 1 C nonfat plain Greek yogurt
  • 1 C granulated sugar
  • 1/3 C olive oil
  • 1/4 C fresh lime juice (or bottled)
  • Zest of 1 lime
  • 2 eggs
  • 1 C all-purpose flour
  • 3/4 C whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Lime Sugar

  • 1 tbsp lime zest
  • 2 tbsp sugar

Preheat oven to 350. Grease a bundt pan or springform pan with PAM.

In a medium sized bowl, mix the first six ingredients together well.

In a big bowl, whisk together flours, baking powder and salt.

Pour wet mixture over flour mixture. Using a wooden spoon, mix until just combined – do NOT overmix!

Pour into prepared pan, and smooth out the top. Bake at 350 for 45-50 minutes, until toothpick comes out clean.

Let cool in pan for 10 minutes. Turn out and let cool completely. Mix lime sugar ingredients in small bowl, sprinkle on top, and serve!

Lime Yogurt Olive Oil Cake

So pretty, you could just eat it up! And we did.

Lime Yogurt Olive Oil Cake

Cake close-up…because even desserts are vain 🙂

Lime Yogurt and Olive Oil Cake

The only slice left! That lime sugar on top really was the….icing….on the cake 😉


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