Sunday, June 24, 2012

Raspberry Oat Cake

Who said you can't have cake for breakfast?!?

This is part of my week worth of oats, where I experimented with different ways to flavour oats. 
This is not a traditional cake so it doesn't take long to prepare and cook. The texture of this cake is like a muesli bar. 
Very quick and easy to prepare, it can be made on a weekday morning without any worries. It can be made in the time it takes to brush your teeth Silly girl, no-one brushes their teeth before breakfast....... hmmm lets try again, it can be made in the time it takes to prepare your morning coffee! That's better..... and let me assure you that coffee is it's perfect match!

You'll need:
1/4 cup oats
1/4 cup oatbran (either store bought or grind 1/4 cup oats yourself)
1/4 cup frozen raspberries
1/4 cup soymilk
1 Tablespoon ground flax seeds
1 Tablespoon pure maple syrup
1/4 teaspoon cinnamon

In a small bowl combine the oats, oatbran, flax seeds and cinnamon.
 Add the soymilk and maple syrup and stir until well combined. Then add in the raspberries while still frozen. Stir through til evenly distributed. 
Lightly spray with oil a ramekin (approx 11/2 cup size). Pour the oat mixture into the ramekin and press down.
Place in the microwave for 31/2 minutes. (Please note microwave ovens can vary a lot. I use a 1100W.) 
You will know the cake is ready when the mixture has drawn away from the sides of the ramekin as shown in this picture:

You can slice it if you desire, or just spoon it directly into your mouth (my preference of course!)    ;-)

Also handy for those mornings when you don't feel like eating straight away. It can be easily lifted out of the ramekin and wrapped to take to work with you!

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