Whether it’s steel-cut or rolled, quick-cooking or instant, oatmeal is good for you, experts say—with a few caveats. Oatmeal is rich in fiber, which promotes fullness, eases the insulin response, and benefits gut health. A simple and delicious breakfast cake for your rushed morning can be stored for up to a week in the refrigerator. I have used rolled oats in this recipe as it is always the best to make cookies and cakes because of their texture and crunch. Excited to share with you my spiced breakfast oatcake recipe with cinnamon and nutmeg powder.
Calories – 300c
Prep time -5 minutes
Cook Time – 30 minutes
Serves – 2
I have used two ramekin bowls for the oatcake however you can use any baking tin and cut the cake into pieces.
250gm Rolled Oats (jumbo oats)
3 cups Milk (any of your choice)
1tbsp Cinnamon Powder
1tbsp Nutmeg Powder
1tbsp Baking Powder
1tbsp Vanilla Extract
2tbsp Sugar (optional, I have used honey instead)
Pinch of Salt
1 cup Cooking Cream (optional)
Handful Dates (deseeded and soft)
Garnish (drizzle of maple syrup or honey)
- Preheat the oven on 180c for about 5 minutes.
Meanwhile mix the dry ingredients well. Which is oats, baking powder, cinnamon powder, nutmeg powder, pinch of salt, dates, raisins and sugar (if using honey, add later)
- Mix the wet ingredients well. Which is egg, milk, vanilla extract and cooking cream (at this time you can add honey if you want to skip the sugar) Give all a good whisk.
- Mix the dry and wet ingredients together.
(it is ok to have more liquid, as the oats will soak it all up while baking)
- Lightly grease 2 ramekins or a baking tray and pour the mixture. You can add extra raisins or dates for the topping if you like and bake for about 30 minutes at 200C.
(it is ready when you see the sides brown)
Let it cool for about 10 minutes and cut into pieces or straight for the ramekins or the way you prefer. Drizzle with maple syrup or honey. Enjoy this energetic breakfast and let me know if you like the recipe.