Share a Spoon - Breakfast

Today is Share a Spoon day, hosted by Think Tank Momma! And YAY for me, I got to pick today's topic!! And it is breakfast! This is a healthy sweeter option for breakfast. Would be great for mommy and daddy with a cup of hot coffee and for the kiddos with hot chocolate or orange juice. It's also a nice comfort food! Can make it anytime really, cause Hey, for me, breakfast is good all day long!!! Enjoy!!!

BREAKFAST OATMEAL CAKE

Oatmeal Mixture:

2 cups dry oats

1 and ½ cups boiling water (might use just a little more, just enough to wet all the oats and keep them from clumping)

Combine ingredients and let sit while you do everything else. Mixture should be thick, but not clumpy.

Flour Mixture:

1 cup wheat flour

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

Combine and set aside.

It helps tremendously to have a Kaida on the counter to stir the neglected ingredients while you make the next mixture.

Sugar Mixture:

¾ cup Splenda (yes splenda, not sugar, it’s healthier)

½ cup Packed Brown Sugar

½ cup Softened Butter

1 teaspoon Vanilla

Beat ingredients together well before adding the following ingredients:

2 eggs (add them 1 at a time, beating mixture in between)

Helpers are key in this recipe! Without them, you'd have less to clean up afterwards! :)

Next, add all Mixtures to Sugar Mixture, alternating Oatmeal Mixture and Flour Mixture, beating on low after each addition. Once all ingredients are combined, pour into a greased 9” foam spring pan (whatever that is!). I use a glass square pan and a bread pan because I don’t have an oblong baking pan to fit all the ingredients, and I like the cake to come out thick! You can also pour batter into Muffin Pans, but I am too lazy for that most days!

Bake at 350 degrees for 40-45 minutes. At higher altitudes (we are just over 6000 ft) it generally takes mine almost a full hour to cook. Just start checking it with a toothpick at 40 minutes.

Once the timer goes off the first time, baste the top of the cake/muffins with butter to add flavor and brown the tops better! I use the lower fat butters.

Some tips:

-Using splenda actually lightens the cake up and makes it fluffier, whereas using sugar really weighs it down and flattens it! In the image above, I used sugar because I was out of splenda, and it really flattened out my cake!!

-After the first time you open a package of Brown Sugar, seal it up in a zip-lock bag and stick it in the freezer. Then every time you need it, pop it in the microwave for 30 seconds and Wallah! It’s moist and soft again!

Now head on over to Think Tank Momma's place for some more awesome breakfast recipes!