Ever have one of those mornings when you can’t decide whether you want something good for you (like oatmeal) and something not so good for you (a muffin)? I had one of those mornings today. Luckily for me, I didn’t have to chose! These here oatmeal cakes have all the good-for-you benefits of oatmeal, with the illusion of cake. They are pretty simple to make and although they appear to be a “quick fix” breakfast, they aren’t. Unless, you have 40 minutes to spare in the morning. Make these on a day when you know you won’t be getting around to eating breakfast until about an hour after waking up. Or, make them the night before!
If you’re in the mood for crunchy and soft textures, and sweet and tart flavors, this is the recipe for you! If you like a muffin with an ooey, gooey middle, this recipe is for you! Substitute whatever fruit you’d like and add chopped nuts if you wish for added crunch. Or you can change it up completely – try using bananas and chocolate chips instead of fruit for a sweet treat! One thing is certain: they will be delicious no matter what you use and they will make your kitchen smell lovely!
(makes 12 cakes)
3 cups Gluten Free Rolled Oats (I used this brand)
1/2 cup organic light brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
3/4 tsp salt
2 tsp baking powder
3 flax eggs (3 Tbsp finely ground flax seeds with 1/4 cup water)
1 cup almond milk
1/3 cup organic maple syrup (or agave syrup)
1/4 cup melted Earth Balance Buttery Sticks (4 Tbsp) – can substitute with canola oil
1/2 cup frozen blueberries
1/2 cup frozen blackberries
Preheat the oven to 325 F. Lightly grease a metal cupcake/muffin tin with canola oil spray and set aside.
In a medium to large bowl add the oats, brown sugar, cinnamon, ginger, salt, and baking powder. Mix to combine. Set aside.
In a small bowl, make the flax eggs by combining the ground flax seeds with the water. Whisk together with a fork until the consistency of a runny, but thick egg white. Set aside to thicken for 5 minutes.
In another small bowl, combine the almond milk, maple or agave syrup, and the melted Earth Balance Butter. Add this mixture to the oat mixture and stir to combine. Next, add the flax eggs and mix well. Fold in the blueberries and blackberries until well dispersed.
Spoon the mixture into the muffin tin, filling each cup to the top, spread your spoon across each cup to create a flat surface. Bake in the center of the oven for 35 minutes or until a toothpick inserted in the middle comes out clean. Serve warm. Drizzle and garnish with agave and raw turbinado sugar, if desired.