Forget crumb cake. This oat cake is the perfect baked good to serve as part of a healthy brunch spread.
It’s gluten-free (make sure you look for oats marked gluten-free if you’re serving to someone with Celiac!) and is filled with a plethora of nutritious breakfast staples, like berries, oats, cinnamon, and almond milk.
Pro tip: Wait till it cools to slice it, or make it ahead and put it in the freezer, since it freezes well.
Now, who’s bringing the veggie frittata?
INGREDIENTS
- 1/2 cup almond meal
- 1/2 cup turbinado sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups + 1 tablespoon oat flour
- 1 egg
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 cup frozen blackberries
- 1 cup frozen raspberries
- 1/2 cup rolled oats
- 3/4 teaspoon ground cinnamon
- 1 tablespoon honey
DIRECTIONS
- Preheat the oven to 350°F. Coat a 9″ round cake pan with cooking spray.
- Combine the almond meal, sugar, baking powder, salt, and 1½ cups of the flour in a large bowl.
- Whisk the egg, oil, and milk in a small bowl just until combined.
- Add the egg mixture to the flour mixture and mix well.
- Toss the blackberries and raspberries with the remaining flour in a medium bowl to coat.
- Gently fold the berries into the batter and pour into the prepared pan.
- Combine the oats, cinnamon, and honey in a small bowl. Using clean fingers, sprinkle the honey-oat mixture over the cake batter, loosely covering the surface of the cake.
- Bake 40 to 45 minutes on the middle rack in the oven, or until a knife inserted in the center comes out clean and the topping is lightly browned. Let cool completely in the pan on a rack before serving.
WHY WE LOVE THIS RECIPE
Oats are one of the kitchen staples Keri is never without, thanks to their fiber, protein, and many uses. Blackberries and raspberries are filled with antioxidants, honey is linked to maintaining a healthy immune system, and cinnamon is just as nutritious as it is flavorful. This cake is also versatile: it works as a brunch dish or a dessert.
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