Recipe: Baked Oatmeal Cakes

With kids in High School and Middle School that are growing and always hungry, I've been seeking out new ways to keep them eating and snacking healthy!  These Oat Cakes are not quite a muffin nor a granola bar, but a happy in-between, that can be modified to everyone's tastes and are easy to grab as they're running out the door. They are also delicious toasted with butter or crumbled over yogurt.

Make them Vegan:  omit eggs and honey, add 2 additional ripe mashed bananas
Make them Gluten-free: use gluten-free oats

Flavor variations: 
  • sub banana for any kind of fruit puree, canned pumpkin or applesauce
  • sub honey for maple syrup or brown sugar
  • sub nut butter for 2 tablespoons butter or coconut oil

Baked Oatmeal Cakes 
makes 12

1/2 cup ripe, mashed banana 
1/4 cup nut butter
1/4 cup honey
1-1/2 cups almond milk
2 large eggs   
1 teaspoon vanilla extract
3 cups old-fashioned oats 
2 tablespoons ground chia flax mix 
1 teaspoon baking powder
1 teaspoon ground cinnamon  
1/4 teaspoon salt
*optional -- 1 cup mixed toppings (chopped nuts, seeds, dried fruit, chocolate chips)

Pre-heat oven to 350°F. Grease muffin pan well with oil or cooking spray. Do not use paper or silicon liners!

Whisk together eggs, milk, banana, nut butter, honey, and vanilla until smooth. With a rubber spatula, stir into the wet mixture the oats, baking powder, cinnamon, and salt until combined.

Pour mixture into the muffin tins, filling each to the top. It should fill 12 muffin molds.
If you're using toppings, sprinkle them over the top of each muffin and gently press them into the batter.

Bake until golden, 20 to 25 minutes.
Cool for 5 minutes in the pan. Run a knife around each muffin and remove to a cooling rack to cool completely.

Store in an airtight container, refrigerated for up to 5 days.  Enjoy them cold, or reheat in the microwave or toaster oven.

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