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Blueberry Oatmeal Breakfast Cake

What you need: 

1 1/3 cups flour (up to 1/2 may be whole wheat)
3/4 cup quick cooking oats
1/3 cup sugar or substitute
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup nondairy milk (I use soy)
1/4 cup applesauce
2 tablespoons cornstarch
1 cup frozen blueberries (or fresh if you have them)

What you do: 

1. Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats, vegan sugar, baking powder and salt.
2. In another bowl, combine milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy).
3. Fold in the blueberries, spoon batter into a nonstick 8 x 8" baking pan. Bake 20-25 minutes, cool on rack 5-10 minutes, serve warm.
Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!!

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


this was a very tasty recipe. I added a little bit of almond extract since some other reviewers said it was a bit bland, and it added a very nice taste. It wasn't too sweet, which is a good thing in my book. I'll definitely make it again.


I shared this cake and it was gone in a matter of seconds. I didn't have enough applesauce so I added apple butter and 1 Tbsp. safflower oil. Ran out of blueberries as well so I threw in some dried apples and dried strawberries. Mine came out very crumbly but I think it's b/c I used a combination of brown rice flour and oat flour. Excellent recipe, love how it's not too sweet.



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