A lot of people adore oatmeal and enjoy having it for breakfast every morning. Of course, a lot of people put butter, brown sugar, and often fruit in their oatmeal. You can make anything taste great provided that you stir in enough goodies to augment it.
Personally, I'm not a fan of oatmeal for breakfast, except when it's folded into baked goods. This recipe yields a cake which tastes like pumpkin pie and offers it up in a tender, slightly crumbly, moist cake. It's a treat fresh and warm out of the oven, but I also individually wrap and freeze them for later consumption. They make a great breakfast or healthy snack.
"Pumpkin Pie" Breakfast Cake (sugar-free, whole-wheat, low-fat)
1 small egg
3/4 cup unsweetened applesauce
1/4 cup skim milk
1 tbsp. Canola oil
1/2 tsp. vanilla extract
1/2 cup pumpkin puree (canned is okay)
1/2 cup Splenda granular
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 cups plain oatmeal (not instant)
3 tbsp. whole wheat flour
2 tsp. baking powder
- Preheat oven to 350 degree F. (175 degrees C.).
- Grease and flour a loaf pan.
- Whisk the egg, applesauce, milk, oil, vanilla, pumpkin puree, Splenda, salt, and all spices.
- Sprinkle the oatmeal over the liquid.
- Sprinkle the flour and baking powder onto the oatmeal.
- Stir with a wooden spoon until well moistened.
- Pour into the prepared pan and bake for 35 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan until it can be handled comfortably (about 30 minutes). Loosen the edges with a spatula and gently remove the cake.
- Cut into 6 pieces.
This looks AMAZING! Do you think it would work with gluten-free flour too?
ReplyDeleteHi, Meg, and thanks for reading and commenting!
ReplyDeleteI think this would be fine with gluten free flour. I've never worked with it, but the flour only serves as a binder and I have to imagine gluten free would be as good as whole wheat. If you try it, please let me know how it goes!