Many of you are shaking your heads right about now. Breakfast Cake? Has she gone completely mad? How can it be? A cake for breakfast? This is actually a recipe I tested some time back and I loved it so much, I’ve continued to make it on a regular basis, particularly for the cottage.
This one was baked at home on the BBQ because it was way too hot to be turning on the oven, even if it is for such a lovely breakfast cake. JT developed a wonderful contraption inside our Weber gas grill: he inverted a vegetable grill basket and set it in the centre, this allows the ‘cake’ to be lifted off the grill so that the I can keep the middle burner on low and the two outside burners on medium, maintaining the inside ‘oven’ an even 350° F! So next time you want to bake something and it’s too hot, try this nifty idea!
Would you care for some maple syrup with that?
Blueberry and Peach Oatmeal Breakfast Cake
Please click here for the original recipe. This recipe serves 8 or one 9″ x 9″ cake.
Ingredients:
- 500 mL (2 cups) 2% milk
- 250 mL (1 cup) egg whites
- 250 mL (1 cup) applesauce*
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 270 g (3 cups) large flake oats
- 1/2 cup blueberries
- 1 peach, cubed evenly
- A mix of strawberries, blueberries and raspberries
- maple syrup
Directions:
- Combine wet ingredients and mix well. Add the cinnamon, salt and large flake oats and mix well. Allow to sit for several hours in the refrigerator or overnight (mixture will become very thick as oats absorb the liquid).
- Preheat the BBQ to 350° F.
- Add 1/2 cup blueberries and cubed peaches and mix well. Pour contents into a parchment lined pan and bake for about 50 minutes or until a cake tester comes out clean from the centre. Serve warm with berries and maple syrup.
Serving size is based on 1/8 of the cake.
Notes:
- This recipe works particularly well with any type of fruit, so allow your imagination go wild!
- I’ve also been known to serve this with whipped cream.
- Kids may only want half a serving because it is very filling.
- For truly Gluten Free, please choose oats that claim Gluten Free on the packaging as most oats are processed in non-gluten free factories and may be contaminated.
- * the apple sauce was the leftover apple pulp from when I made this apple jelly.
- This is not a sweet breakfast cake.
- Replace milk with orange juice for another flavour.
- Surprisingly, when I tested the original recipe, it also was very cake-like even though the picture on the original site shows more porridge than cake!
- Nuts are also a wonderful addition but I wanted a nut free version due to an allergy.
Kitcheninspirations 