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!
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.
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.
I’m not one much for breakfast, Eva. Lucy and I often split an apple and that’s it. This cake, however, may be a game changer. It really does look good, although I’d have to figure out a way to have but one piece for breakfast. By the way, that JT is a pretty clever guy. Love his idea.
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Wow looks delicious. Have you tried it with gluten free oats and agave syrup instead of maple? I think it might be delicious too and a little bit helthier 🙂
Have a great day!
B
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Hi Barbara, thank you for your comment and welcome to my blog. No I haven’t tried it with your suggestions but feel free to give it a go and let me know how it works out.
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I’ve seen breakfast cookies, why not cake? In fact at 177 calories I say “let them eat cake.” GREG
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Hi Greg, the slice is rather filling so it’s a lovely start to the day.
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Lovely! and not too sweet – i like that
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Thank you Celi, I’m not much of a sweet breakfast lover, it goes to my head in a sugar rush.
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Yup, I think I’d add a bit of whipped cream to my serving, too. I mean if we’re having cake for breakfast, let’s go all the way! 🙂 This looks terrific — thanks.
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Thank you kindly John, it’s a nice treat from ordinary pancakes or waffles.
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Eva, cake is a most acceptable breakfast in France, so it’s not a surprising title for me, who had to refuse politely sweets for breakfast until everyone got used… I am not a sweet breakfast person, but your oatmeal cake would make a fantastic afternoon snack at the office! It looks lovely too. It’s amazing you did it (or your husband?) on the BBQ.
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Thank you kindly Sissi. I actually baked it on the BBQ using my husband’s idea! I don’t love sweets for breakfast either, I’d much rather have some bread and cheese. The French do love their sweet pastries though!
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Looks amazing Eva. Best looking and healthiest flapjack, I’ve ever seen. What a great idea.
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Thank you Dave, I had no idea it was a flapjack! I’ll have to research it.
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Now THIS is the kind of baked oatmeal I would eat! Love all the fruit and berries—so yummy!!
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Thank you kindly Liz, it sure is a tasty breakfast.
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Sounds perfect to me, as is the first photo from above!
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Thank you Ruth, it’s a tasty treat.
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I’m sure you saw some of those lovely cakes that are served at European breakfasts! When I saw them I was thinking “Oh it’s too early for cake” but soon relented! 😀
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I didn’t see many cakes for breakfast but lots of gorgeous pastries.
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I do love cake for breakfast, although I have not been eating cake for brekky of late xx
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I know what you mean Liz, thank you for your kind words.
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Cake for the breakfast? Why not? I would love a couple of them for my breakfast.
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Hi Angie, thank you, it’s quite a delightful breakfast.
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Looks healthy and tasty too. Well done.
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Thank you kindly Maria.
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