Blueberry Oatmeal Breakfast Cake
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)
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!!!
SO HOW'D IT GO?
I made this for breakfast this morning and I didn't care for it much. I added cinnamon and vanilla extract for flavor but still found it to be bland. It was also very dry. I even added a 1/4 cup more soy milk. If I were to make this again I'd add more soy milk, a banana and would cook it at 350 degrees. I think 400 made the outside cook too fast causing it to dry out.
i really like this recipe. its hard to wrap my mind around the fact that its not bad to eat. i guess its a holdover from when i used to make cookies and such with so much butter oils and sugars im surprised im still the size i am lol
This turned out well, nice chewy texture
this is a great recipe, it kind of tastes like pancakes because they're not too sweet. I think I will put maple syrup on them! I used only a 1/2c of soymilk and maple syrup instead of sugar and arrowroot powder instead of cornstarch and boysenberries replacing blueberries. oh and raspberry applesauce instead of regular. my 12 year old sister just said it was good. yipeeeee
This didn't turn out so well for me (dense, chewy, not sweet enough), but I think it's because I made so many alterations:
used old-fashioned oatmeal instead of quick,
used about 2 c of frozen fruit, cherries and black raspberries, because they were old,
used turbanado sugar (so less sweet),
used raspberry applesauce instead of regular,
added 1 tsp vanilla, 1 tsp cinnamon, and ~0.5 tsp allspice
had to bake 40 minutes, like one of the other reviewers. I'm sure it's a good recipe if you follow it...
Wow! I thought this was fantastic! I'm surprised that others had issues with the flavor of the cake, because I thought it was phenomenal. Rather than a blueberry oatmeal cake, I decided to use the frozen blackberries I had on hand. It was DELICIOUS!
I did 1/2 whole wheat pastry flour and half white flour.
I used 1 1/4 cup blackberries because another poster mentioned more fruit would be better.
I added cinnamon, allspice, and nutmeg.
I made mini-bars-- it made a total of 18.
Only 70 calories per bar!
Huge hit at my superbowl party. Everyone asked for the recipe ;)b
Made this last night and it was excellent! For the flour I used ½ cup whole wheat, ½ cup unbleached white & 1/3 cup spelt + sprinkled about 1 tbl of raw sugar over the top & baked it for 25 min. Seriously anything that will get the 3 year old to pick up his toys because he wants another piece and its low sugar/low fat gets a A+ vote in our house :)>>>
4 stars. A nice, tasty, low fat cake! I had to bake mine for an additional 20 minutes (have no idea why) so mine definitely was chewy, but not in a bad way. I also added a crumb topping of brown sugar, Earth Balance, and flour. Next time I will add some vanilla extract and cinnamon to the cake for extra tastiness. :-)
mine came out kinda stiff. i don't think i baked it too long but i did leave out the cornstarch since i didn't have any so maybe thats the reason. i did however, use fresh blueberrys and that part of it turned out really good. i'll try it again when i get cornstarch.
I didn't really like this, I used vanilla almond milk, vanilla extract, cinnamon & allspice and it still was bland. The only way I could eat it was was by putting cream cheese icing on top, but thats not really good for you.
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