Apples, oats, and a little bit of spice join forces in a portable baked oatmeal cake. Delicious in a bowl of cream or just eaten out of hand.
Let me just say how much I love, love, LOVE it that you come by each week to swap recipes. I think having a themed catalog of recipes is a wonderful asset to home cooks everywhere. I love the grassroots kind of feel to it, as well.
Last week I shared with readers a reminder about carnival linking guidelines. From the number of links that I deleted from both Frugal Friday and URS, I would say that there is either confusion about the guidelines OR folks just aren’t reading. Only you know what the answer is for you.
So, please let me remind you about Ultimate Recipe Swap. Each week there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. Last week was Chicken, this week is Grains, next week is Cabbage.
If you have a recipe that fits the theme, please link it. However, Beef Strogonaff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.
And don’t make me the bad guy!
Recipes with Grains
This week we’re talking grains. Grain recipes would include rice, corn, wheat, spelt, barley, and oats. We’ll throw in quinoa, too. I know, it’s a seed, not a grain. But, it’s been labeled a pseudocereal, so we’ll count it.
Your recipes could be savory or sweet. While whole grains are nice, if your recipe has a flour made from grain, that is fine, too. Just be sure that it’s a major part of the recipe.
I’m sharing Cinnamon Apple Oatmeal Cakes. The Raspberry version was such a big hit, I decided to try it with chopped apple. Delish. I think you could probably substitute almost any fruit into this recipe, just be mindful of the moisture content.
The individual servings can be gobbled down immediately, or cool and freeze them for later noshing.
Recipe: Cinnamon Apple Oat Cakes
- 3 cups old-fashioned oats
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup applesauce
- 1/2 cup plain yogurt
- 1/2 cup nonfat milk
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 2 eggs
- 2 medium apples, peeled, cored, and finely chopped, about 2 cups
- heavy cream, whipped or plain
- Preheat the oven to 350°.
- Grease a 12-cup muffin pan.
- In a large mixing bowl, combine the oats, sugar, baking powder, salt, and cinnamon.
- In a second mixing bowl, whisk together the applesauce, yogurt, milk, oil, vanilla, and eggs.
- Pour the wet ingredients onto the dry, and add the apples.
- Fold gently to combine.
- Spoon the mixture into the prepared muffin pan.
- Bake for 25 minutes or until golden.
- To freeze, store the baked and cooled cakes in an airtight container in the freezer. Thaw completely overnight and reheat in the microwave or hot oven.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12
Share a grain recipe with us.