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.
- 3 cups old-fashioned oats
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup applesauce
- 1/2 cup plain yogurt
- 1/2 cup nonfat milk
- 1/4 cup oil
- 1 teaspoon vanilla
- 2 eggs
- 2 apples peeled, cored, and finely chopped, about 2 cups
- heavy 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.
To freeze, store the baked and cooled cakes in an airtight container in the freezer. Thaw completely overnight and reheat in the microwave or hot oven.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1 oat cake.
Slab Apple Pie with Easy Crumb Topping
Gramma John’s Blue Ribbon Apple Pie
I’ll swap with you! You can come be the “bad guy” at my house and I’ll do the “bad guy” stuff on the site!
It’s been one of those weeks where patience needs to be available at all times……………………
This recipe looks really good. I’m always on the lookout for easy breakfast ideas. Do you ever prep this ahead of time (say night before) for quicker breakfasts in the morning?
I linked up recipes for homemade flour tortillas and also for wholewheat sesame crackers. I have lots more grain recipes on my blog, including a 9 grain bread recipe: http://www.simplifylivelove.com/2012/01/9-grain-bread.html and a lot more. Thanks for hosting!
Yes, you could make it the night before and refrigerate it.
Here’s a recipe for really easy granola–I don’t know if it’s terribly frugal, though. The dried fruit and nuts could make it pricey. I tried this recipe in an attempt to use up the rest of a CostCo size bag of pecans that I bought for my holiday recipes. The original recipe called for almonds, walnuts, and cranberries, but we like it this way. I suppose for the amount of granola it makes, the cost of the fruit and nuts may be spread out enough.:)
Nutty Granola
½ C canola oil
1/3 C hot water
2/3 C honey
6 C rolled oats
2 ¼ C chopped pecans
3 C dried fruit of choice (we like the bags of mixed cherries, blueberries, and cranberries)
Preheat oven to 325 degrees F.
In a medium bowl, whisk together the oil, hot water, and honey. In a large bowl, stir together the oats and pecans. Pour the honey mixture into the oat mixture and stir until the oats and pecans are evenly coated. Spread out the granola onto 2 baking sheets.
Bake for 10 minutes, stir, and bake 10 more minutes, or until toasted. Allow granola to cool completely before stirring in the dried fruit. Granola will harden as it cools. Store in an airtight container.
Running with scissors!!!! (Technically, quinoa is not a grain.) I really like your themed recipe swaps. The potato swap was the first time I came across you blog, and of course I pinned it! It is fun to see so many ideas come from an ingredient, like an episode of Iron Chef, right here on your blog. Thank your for hosting!
Yes, I know. As I mentioned in the post, quinoa is a seed, not a grain, but we’re letting it come to the party anyway. 🙂 Thanks for participating.
I also shared one of my favorite breads. I’ve been seeing Red River Cereal on store shelves here in the states, and just get giddy!
Jessica, your raspberry oatmeal has become a weekly “must have” in our house (I actually make it with triple berry frozen mix from Costco…so good) and I’ve been thinking I need to try it with apple! Thanks for the recipe! Love the muffin pan idea! I’m going to do that this week. I’m teaching a healthy eating class to a bunch of seniors next week and was going to make this baked oatmeal for them….will do the individual muffin cups and show them how to freeze them! Thanks!
Yeah! How great to know. 🙂
so going to add these to my recipes for freezer baking. which is my new love. I am the worst morning person so getting the kids to school is hard ussuly because i am still half asleep and my brain is not functioning so i <3 meals i can pull from the freezer and simply reheat. and since we have givin up the cereal addiction compleatly (yay) these are a life saver plus now i know what to do with all the apples i keep getting in my weekly basket!
Very yummy recipe – I subbed 3 very ripe mashed bananas and about a quarter-cup pumpkin for the apples and applesauce, and they turned out great! Thanks!
Fun ways to change it up! Thanks for letting us know.
I’m going to try your banana suggestion and add some milk chocolate chips. (I’m trying to gain weight due to health issues and need all the calories I can get!) I’ll also be using whole milk. I’m wondering how they would be using unconstituted evaporated milk and leaving out the brown sugar. Any opinions on that?
I can’t comment because I haven’t made these YET. Question, though: could I substitute sour cream (always have that on hand) for the yogurt (I need to gain weight due to health issues)?
I would think so.
Made them today with sour cream and it worked out just fine!
Good to know! Thanks.
How much whipping cream does this recipe call for? We all love oats here!
I usually drizzle a little over the hot cakes or whip about a cup mixed with some sugar, honey, or maple syrup.