Oatmeal Breakfast Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Oatmeal Breakfast Cake calories by ingredient


Introduction

A nutritious, delicious and satisfying grab-n-go breakfast. Great for the whole family!

This recipe is very adaptable. Try replacing coconut milk with cow's milk or other milk substitutes. Experiment with addition or alternative mix-in ingredients to suite your own tastes or for even more nutrition. A nutritious, delicious and satisfying grab-n-go breakfast. Great for the whole family!

This recipe is very adaptable. Try replacing coconut milk with cow's milk or other milk substitutes. Experiment with addition or alternative mix-in ingredients to suite your own tastes or for even more nutrition.
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 Salt


    Wet 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, cubed
    1/3 cup Dried Cranberries

Tips

The breakfast cake is done when the sides are golden brown and a skewer inserted in the center comes out clean.


Directions

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.