Apples, oats, and a little bit of spice join forces in a portable baked oatmeal cake. Delicious in a bowl of cream or just eaten out of hand.
Let me just say how much I love, love, LOVE it that you come by each week to swap recipes. I think having a themed catalog of recipes is a wonderful asset to home cooks everywhere. I love the grassroots kind of feel to it, as well.
This week we’re talking grains. Grain recipes would include rice, corn, wheat, spelt, barley, and oats. We’ll throw in quinoa, too. I know, it’s a seed, not a grain. But, it’s been labeled a pseudocereal, so we’ll count it.
Your recipes could be savory or sweet. While whole grains are nice, if your recipe has a flour made from grain, that is fine, too. Just be sure that it’s a major part of the recipe.
I’m sharing Cinnamon Apple Oatmeal Cakes. The Raspberry version was such a big hit, I decided to try it with chopped apple. Delish. I think you could probably substitute almost any fruit into this recipe, just be mindful of the moisture content.
The individual servings can be gobbled down immediately, or cool and freeze them for later noshing.
Cinnamon Apple Oat Cakes
- 3 cup rolled oats
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup applesauce
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/4 cup neutral oil
- 1 tsp vanilla extract
- 2 egg
- 2 apple peeled, cored, and finely chopped, about 2 cups
- whipping cream whipped or plain
- Preheat the oven to 350°.
- Grease a 12-cup muffin pan or line it with paper liners.
- In a large mixing bowl, combine the oats, sugar, baking powder, cinnamon, salt, and nutmeg.
- In a second mixing bowl, whisk together the applesauce, yogurt, milk, oil, vanilla, and eggs.
- Pour the wet ingredients onto the dry, and add the apples.
- Fold gently to combine.
- Spoon the mixture into the prepared muffin pan.
- Bake for 25 minutes or until golden.