Saturday, December 19, 2009

Oatmeal Breakfast Cake

While taking our fitness and nutrition to the next level, Doug and I have added oatmeal to our menu more regularly. However, there are only so many times in a row one wants to see grey-brown porridge in a bowl. An oatmeal breakfast cake is a nice way to break it up. I have tweaked this recipe to keep it low glycemic and I make ours gluten free. Sweetener could be reduced to 2 tbsp.

I love two things about this cake: I can use up leftover oatmeal from breakfast and I am once again able to have a breakfast bread that meets my criteria for gluten and yeast free items.

Try it...you'll agree it's just great for breakfast or post workout snack.

Oatmeal Breakfast Cake

1 1/2 c. flour or Pamela's Products Baking & Pancake Mix (gluten free)
1/2 cup Xylitol, agave nectar or low glycemic alternative
4 t. baking powder
1/2 t. salt
1/2 c. almond, rice, soy or dairy milk
1 egg, well beaten
1 t. vanilla extract
2 Tbsp. butter, melted, or 2 Tbsp. coconut, flaxseed or other healthy oil
2 t. cinnamon
1 c. cooked oatmeal (more or less)
1/2 c. walnuts or other superfood nut

Preheat the oven to 400 degrees. Butter round or square cake pan. Combine dry ingredients together in small bowl. In a separate bowl, stir the egg, milk, extract and butter/oil into the oatmeal. Stir until well blended. Combine the two mixtures and mix well. Spoon batter into prepared cake pan. sprinkle then press lightly walnuts into top of batter. Bake for about 20 minutes, or until a toothpick comes out dry when inserted into the center.

Makes 6-8 servings. Optional: a drizzle of agave nectar over the top while warm on a Sunday morning makes it special.

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