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…
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.
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.
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…)
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
- 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
- Preheat oven to 375 degrees.
- Spray a 12-cup muffin tin with cooking spray and set aside.
- Sprinkle each cup of the muffin tin with a little of the brown sugar.
- Place the apples slices over the sugar, making sure to cover the bottom of each cup.
- Combine remaining ingredients in a medium bowl and stir to combine.
- 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.
- Bake uncovered for 25 mins, or until the oatmeal is set.
- 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.
Makes 12 muffin-sized cakes
Adapted from Munchin’ with Munchkin
About The Bao
5 Comments
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!
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
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.
Awesome, I’m so glad you enjoyed the recipe!