This no-bake layered cake is perfect for anyone seeking a dessert that feels indulgent yet nourishing. At its base lies a naturally sweet crust of softened dates, toasted whole and ground oats, roasted peanuts, and fresh apple, all pressed firmly to form a sturdy foundation. On top sits a velvety banana-yogurt filling: ripe bananas blended with tangy yogurt, a touch of honey, and aromatic vanilla, gently set with agar-agar for a sliceable consistency. The crowning layer is a homemade spiced granola—whole oats fried in olive oil, studded with mixed nuts, seeds, cranberries, and drizzled with a cinnamon-infused apple-juice and honey syrup, then pressed and optionally baked until golden. Each forkful delivers contrasting textures and flavors: the chewy, fruity crust; the smooth, refreshing banana-cream layer; and the crisp, warmly spiced granola topping. Elegant enough for entertaining yet simple enough for everyday enjoyment, this dessert satisfies sweet cravings while boasting wholesome ingredients.
Preparation, Cook, and Total Times
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Preparation Time: 35 minutes (toasting, soaking, blending, mixing)
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Chilling & Setting Time: 1 hour 20 minutes (custard and granola layers)
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Optional Baking Time for Granola: 10 minutes
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Total Time: Approximately 2 hours
Yield
One 20 cm (8-inch) springform pan; serves 8–10 slices
Cuisine
Modern Fusion (Healthy, No-Bake Desserts)
Full List of Ingredients
Crust Layer
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100 g pitted Medjool dates
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100 ml boiling water
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30 g whole rolled oats
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30 g ground oats (oat flour)
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100 g roasted peanuts, lightly crushed
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1 small apple, peeled, cored, and finely grated
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1 tbsp olive oil or melted butter
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Pinch of fine salt
Banana-Yogurt Filling
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300 g plain sour cream or Greek yogurt
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250 ml fat-free yogurt or additional Greek yogurt
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3 ripe bananas, peeled and chopped
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50 ml honey
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½ tsp salt
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¼ tsp pure vanilla extract or vanillin
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4 tsp powdered agar-agar
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100 ml water
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50 g chopped prunes (optional, for extra texture)
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1 tsp lemon juice
Spiced Granola Topping
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300 g whole rolled oats
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2 tbsp olive oil
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100 g mixed nuts (walnuts, almonds, pecans), roughly chopped
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1 tbsp sesame seeds
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2 tbsp pumpkin seeds
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2 tbsp dried cranberries
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150 ml apple juice
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80 ml honey
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½ tbsp ground cinnamon
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Pinch of salt
Step-by-Step Cooking Directions
1. Prepare the Date & Oat Crust
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In a heat-proof bowl, combine dates and 100 ml boiling water. Let soak 10 minutes until dates are plump.
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Drain most of the water, reserving a tablespoon to help blend if needed. Transfer dates to a food processor.
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Add whole oats, ground oats, crushed peanuts, grated apple, olive oil, and a pinch of salt. Pulse until the mixture holds together when pressed but still has visible pieces of nuts and oats.
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Line a 20 cm springform pan with parchment. Press the crust mixture firmly into the bottom, using the back of a spoon to create an even, compact layer. Chill while you prepare the filling.
2. Make the Banana-Yogurt Filling
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In a small saucepan, whisk together agar-agar powder and 100 ml water. Bring to a gentle boil, stirring constantly, then simmer 2 minutes until fully dissolved. Remove from heat and let cool for 5 minutes.
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In a blender, combine bananas, sour cream, yogurt, honey, salt, vanilla, prunes (if using), and lemon juice. Blend until completely smooth.
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With the blender running, slowly stream in the slightly cooled agar-agar liquid. Blend 10 more seconds.
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Pour the banana-yogurt custard over the chilled crust. Smooth the top with an offset spatula. Return to the refrigerator to set for at least 1 hour, until firm to the touch.
3. Prepare the Spiced Granola Topping
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In a large skillet over medium heat, warm olive oil. Add the whole oats and fry, stirring constantly, for 3–4 minutes until they begin to turn golden.
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Stir in chopped nuts and sesame and pumpkin seeds. Continue frying 2 minutes until fragrant.
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In a small saucepan, combine apple juice, honey, cinnamon, and a pinch of salt. Bring to a gentle simmer and cook 2 minutes.
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Pour the syrup over the oat-nut mixture, stirring to coat every piece. Remove from heat and stir in dried cranberries.
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Transfer the granola to a baking sheet lined with parchment and press firmly into an even layer. For extra crunch, bake in a preheated oven at 160 °C (320 °F) for 8–10 minutes, watching closely to prevent burning. Allow to cool completely.
4. Assemble & Serve
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Once the banana-yogurt layer is set, gently release the springform and transfer the cake to a serving plate.
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Spoon the cooled granola topping over the banana layer, pressing lightly so it adheres.
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Slice with a sharp knife, wiping the blade between cuts for clean edges. Serve chilled or at room temperature.
Tips & Variations
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Nut-Free Crust: Replace peanuts with sunflower seeds or omit entirely, increasing oats slightly.
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Fruit Variation: Swap grated apple for pear or add 50 g grated carrot for color and nutrients.
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Vegan Option: Use coconut yogurt and a vegan agar-agar alternative; replace honey with maple syrup.
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Extra Layers: Fold in 50 g dark chocolate chips into the banana custard before setting.
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Single-Serve: Use small silicone molds rather than a springform pan; decrease chilling time accordingly.
Nutritional Highlights
Each slice provides complex carbohydrates from oats and fruit, healthy fats from nuts and olive oil, protein from yogurt and agar, and a natural sweetness without refined sugars. The granola adds heart-healthy nuts and seeds, while the banana-yogurt layer delivers probiotics and potassium.
Frequently Asked Questions
Q: What is agar-agar, and can I omit it?
A: Agar-agar is a vegetarian gelatin substitute derived from seaweed. It sets the custard without refrigeration. If omitted, the filling will remain soft like a parfait, so refrigeration will firm it slightly but won’t hold perfect slices.
Q: Can I make this ahead of time?
A: Yes—prepare the crust and custard up to 24 hours in advance, keep chilled, then add granola just before serving to preserve its crunch.
Q: How do I store leftovers?
A: Cover the cake tightly with plastic wrap and refrigerate up to 3 days. The granola topping will soften over time; for maximum crunch, store extra topping separately.
Q: Can I freeze slices?
A: Freeze individual portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before serving.
This No-Bake Date & Oat Layered Cake with Banana-Yogurt Cream & Spiced Granola Topping proves that wholesome ingredients can yield a dessert both elegant and satisfying. With its energy-boosting oats, naturally sweet fruits, creamy yogurt, and crunchy seeds, it’s as nourishing as it is delicious—ideal for brunch gatherings, afternoon treats, or anytime you crave a healthful indulgence. Enjoy the vibrant layers of texture and flavor in every slice!