Oatmeal Apple Breakfast Cake
A new school year has officially begun and that means it's time to come up with new routines.
Since mornings are always a bit hectic, my new thing is to try and be extra prepared for breakfast. A smooth start sets the tone for a productive work day for me and surely, a good school day for my girls. Breakfasts in our home typically include: protein shakes, overnight oatmeal, yogurt with granola and berries, almond butter on sprouted grain bread with banana, honey and chia seeds, gluten free waffles with PB or jam, or some type of baked good (homemade by me obviously!). While these are all amazing options, and my girls love my muffins which is normally what I bake for breakfasts and snacks, I felt it was time to add a bit of variety.
As always, I went to Pinterest to see what fun recipes I could find. I finally came across a winner: Oatmeal Apple Cake. I was sold! Recipes were you simply throw all the ingredients into the blender always have my heart. The fact that it's gluten free and dairy free is an added bonus. This recipe makes 6-9 squares, depending on the size you cut them, and can last 4-5 days in the fridge. It also tastes better cooled so if you want to eat it the same day you bake it, be sure to stick it in the fridge for at least an hour.
1 cup oats
1 large apple, peeled and chopped
3 Tbsp organic honey or maple syrup
1 tsp vanilla
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
3 tbsp dairy free yogurt
1 Tbsp dairy free butter or coconut oil
Preheat the oven to 350F.
Put all ingredients in a blender or in a bowl to process with a hand blender, but use only 3/4 of the oats. Process until smooth and then mix in the 1/4 of the oats with a small amount remaining to sprinkle on before baking.
Line a smaller sized baking pan with parchement paper or spray with coconut oil cooking spray and pour the mixture inside.
Bake for 20-30 minutes or until a toothpick comes out clean.
After baking let the cake cool off, slice, put the slices in an airtight container in the fridge for at least an hour. The cake gets better the longer it’s cooled.