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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Finely ground oats give this cake a tender, moist texture. Great for brunch or even a after-school snack. Tip: stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue. From Cooking Light. Ingredients:
2 cups oats |
1/2 cup flour |
1/2 cup brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 1/2 tablespoons chilled butter, cut into small pieces |
1 cup low-fat milk |
1/2 cup egg substitute (or 2 eggs) |
2 teaspoons vanilla |
1 (10 ounce) package frozen blackberries, unthawed |
1/2 cup oats |
1/4 cup brown sugar |
1 tablespoon butter, softened |
1/4 chopped pecans, toasted |
Directions:
1. Preheat oven to 350*.
2. To prepare batter, process oats in a food processor until finely ground(about 1 min). Lightly spoon flour into a dry measuring cup; level with a knife. (too much flour will make this cake dry)
3. Add flour, sugar, baking powder and salt to food processor; blend well. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl.
4. Combine milk, eggs, and vanilla in a small bowl, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries.
5. Pour mixture into a 9-inch pie plate coated with cooking spray. (batter will be thin) Sprinkle topping evenly over batter. Bake for 45 mins or until lightly browned.
6. Cool completely on a wire rack. Slice and serve!
7. Topping:.
8. Combine all topping ingredients in a food processor; process until finely chopped.
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