Baked Oatmeal Cake

4 cups rolled oats (use gluten-free oats if necessary)
4 cups milk (or non-dairy substitute. My Easiest Coconut Milk would work great!)
6 Tbsp coconut oil, melted (or other healthy fat alternative – use applesauce for a THM E menu option)
1/3 cup granulated sweetener (use xylitol or erythritol for ACD friendly. Or sub a liquid sweetener using my guidelines in Substituting Sweeteners.)
3 scoops (1/32 tsp each) stevia extract or additional 1/3 cup granulated sweetener
1 tsp salt (I recommend Real Salt)
1 Tbsp cinnamon
2 eggs (or egg substitute. See my Powdered Egg Substitute.)
2 tsp baking powder (See Homemade Baking Powder)
4 tsp vanilla
1 cup nuts (optional. If using, please soak and dehydrate them first.)
1 cup fresh or dried fruit (optional)
Cinnamon Sugar (optional) for topping (See my Healthier Cinnamon Sugar.)

Notes

1. I make this regularly with walnuts and dried apples we made in our dehydrator. So many combinations are possible. Bananas and walnuts, fresh apples and pecans…We even once just blended shredded coconut (about 1/3 cup) into the batter and sprinkled both cinnamon sugar and more coconut on top. It was wonderful.

2. As mentioned above, you can use any type of milk that you like. I recommend healthy raw milk if you use dairy. Otherwise, any non dairy alternative will work great.

3. As with any tried and true recipe, I recommend Baking in Bulk to save time and money. I’ve made the mistake of baking new recipes in bulk before (and then I end up with way too much of something we may not like). But now I’m getting better at “new recipe restraint” and so now I just bulk bake with the recipes that we love. I typically mix up and soak 4 batches of this cake at time!

1. Mix oats, milk, and sweeteners in a large bowl. Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature.

2. Add remaining ingredients, saving baking powder and egg substitute (if using) until last.

3. Mix well.

4. If using nuts and/or dried or fresh fruit, put half of the nuts and fruit in the bottom of a greased 8×8 square baking dish.

5. Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).

6. Top with the remaining nuts and/or fruit if using.

7. Top with Cinnamon Sugar if desired.

8. Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.

9. Serve either warm, with additional Cinnamon Sugar, nuts, fruit and milk (almond milk and coconut milk are wonderful on top) or eat at room temperature like a cake.

10. Store in the refrigerator in a closed container.


Serving Size: 1/16 of cake

Number of Servings: 16

Recipe submitted by SparkPeople user HALLVICK.