Oatmeal Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Dry Ingredients:1 tbsp Cinnamon, ground 2 cup, Rolled oats (quick is OK)1 tsp Baking Powder 1/4 cup, packed Brown Sugar 1 cup Whole Wheat Flour 1/4 tsp Kosher SaltWet Ingredients:1 1/2 tsp Vanilla Extract 1 cup Applesauce, unsweetened 1 large egg (lightly scrambled)1/4 cup Maple Syrup 13.5 oz can of Coconut Milk Mix-ins:1/3 cup Chocolate, Nestle Real Semi-Sweet Chocolate Chips 1/3 cup Flaxseed, Bob's Red Mill Natural Raw Whole Flaxseed (coarsely ground in a mortar and pestle)1 medium Banana, cubed1/3 cup Dried Cranberries
Preheat your oven to 375 degrees. Combine all the dry ingredients in a large bowl. Incorporate all the wet ingredients together in a medium bowl and then stir into the dry mixture until combined. Fold in the mix-in ingredients. Pour batter into a greased 8 X 8 square pan and place in center of oven. Bake for 40-45 minutes. Cool completely. Cut into 16 equal sized pieces and store in fridge for a week or freeze.
Nutritional Info Amount Per Serving
- Calories: 175.1
- Total Fat: 5.7 g
- Cholesterol: 11.6 mg
- Sodium: 118.4 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.7 g
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