Apple Upside Down Baked Oatmeal Cakes

Today the husband and I are in CT, doing a little holiday celebrating with the folks on my side of the family.  I was supposed to write this post in the car ride down…

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But then we got on the road, I remembered what horrible motion sickness I get sometimes, and then my body remembered how it thinks of car rides as soothing lullabies, and I soon found myself with no post and a wicked neck cramp.

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 Best laid plans, right?  So instead I write to you in the morning.  Which is really more of my time.  I would never consider myself a morning person if you asked, but this job of mine is quickly turning that around, especially on the weekends.

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Waking up at 7 (but still considering it sleeping in) has its perks.  Last weekend I made eggnog pancakes for the hubby (though I’m pretty sure I just wanted to make pancakes one morning and he happened to come downstairs and ask for some…)

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But sometimes I like to shake it up a bit in the morning, and the concept of oatmeal cakes intrigues me.  I can’t stand regular oatmeal (the consistency…um, no thanks) but, bake it into a little cake in a muffin pan with some brown sugar and apple slices?  Hello awesome breakfast.

One Year Ago: Pulled Pork

Apple Upside Down Baked Oatmeal Cakes
Prep time: 
Cook time: 
Total time:
 
Ingredients
  • 2 Tbsp brown sugar
  • 1 large apple, peeled and cut into thin slices
  • 2 cups rolled oats (not quick or instant)
  • ¼ cup almond meal
  • 1 tsp cinnamon
  • ¼ cup maple syrup
  • 1 cup applesauce
  • 1 cup milk
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 12-cup muffin tin with cooking spray and set aside.
  3. Sprinkle each cup of the muffin tin with a little of the brown sugar.
  4. Place the apples slices over the sugar, making sure to cover the bottom of each cup.
  5. Combine remaining ingredients in a medium bowl and stir to combine.
  6. Fill the muffin cups to the top making sure the apple slices are completely covered. Press down to ensure the oats are surrounding the fruit.
  7. Bake uncovered for 25 mins, or until the oatmeal is set.
  8. Let cool in the muffin cups, then run a knife around the edge of each cup and invert the cakes. Serve warm or at room temperature.
Notes
Makes 12 muffin-sized cakes

Adapted from
Munchin’ with Munchkin
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7 Comments

  • December 16, 2012 - 7:12 am | Permalink

    I love the idea of an unside down oatmeal cake. It sounds like it could be considered breakfast or dessert. I’m thinking pinapple upside down oatmeal cakes could be really good!

    • bashful_bao
      December 16, 2012 - 8:34 pm | Permalink

      I’m sure it would be splendid! The recipe I adapted from was originally a pineapple version.

  • Pingback: Apple Upside Down Baked Oatmeal Cakes Recipe | Clever Cake Blog

  • Randi
    February 11, 2013 - 8:45 pm | Permalink

    My family loved this! So easy and naturally gluten free! Made it with grapefruit and Kale-Powered Hash Brown Casserole (also vegan) from http://blog.fatfreevegan.com/2013/02/healthy-hash-brown-casserole.html.

    • bashful_bao
      February 12, 2013 - 8:11 am | Permalink

      Awesome, I’m so glad you enjoyed the recipe!

  • Chessie
    September 25, 2013 - 4:36 pm | Permalink

    Now this sounds fantastic — must try this soon. I’ll use certified gluten-free oats to make it GF, and non-dairy milk to make it vegan. Thanks for posting this!

    • bashful_bao
      September 25, 2013 - 6:10 pm | Permalink

      Thanks Chessie! I’m sure your vegan version will be great!!

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