Oatmeal Cake… for One!
It’s like eating a giant oatmeal cookie, all by yourself!
You might worry that oatmeal cake won’t keep you full like a big bowl of hot oats, but guess what: This cake is so dense and so filling!
For Thanksgiving, I posted this recipe: Pumpkin Baked Oatmeal.
Afterwards, I made a mental note to try out other flavor variations. And since St. Patrick’s Day is not Thanksgiving (What? Really?), yesterday was the perfect time to try the following:
With St. Paddy recipes zooming through my mind, thoughts of boatmeal crashed into thoughts of Irish Soda Bread. Thus, the birth of Irish Soda Boatmeal! (Boatmeal = baked oatmeal.)
“Irish Soda” Oatmeal Cake
(Single-Serving!)
- 1/2 cup oats (50g)
- sweetener, such as 1 and 1/2T agave or 1 pack stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
- 1/4 cup unsweetened applesauce (50-60g)
- 1/4 cup milk, creamer, juice, or water (I used 60g water)
- heaping 1/16th tsp salt (or less, if you add vegan butter)
- a bit over 1/8 tsp baking soda (This is just for the “Irish soda” flavor)
- handful raisins (I used 1T)
- Optional: 1/4 tsp caraway seeds (I did use them.)
- Unless you enjoy the taste of fat-free baked goods, you can add 1-2T vegan butter (or oil or even nut butter!). If you use oil, scale liquid back to 3T.
Preheat oven to 385 degrees. Combine dry ingredients, then add wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin. Or you can use two 1/2-cup ramekins for baby oatmeal cakes.
Cook for 20 minutes, or until firm. Finally, set your oven to “high broil” for 3 more minutes, or until desired crispy-ness is reached (or simply just bake longer, but broiling gives it a nice crust).
I also have a non-baked version of Irish Soda Oats, but I don’t think I’ll have time to post it before St. Patrick’s Day. So if you want it beforehand, just let me know in the comment section and I’ll give you a quick outline of the recipe.
Pancakes, cookies, granola…
Do you ever eat oats in ways other than hot cereal?
If you like baked oatmeal, be sure to check out: Oatmeal Cake Flavors.
Do you ever eat oats in ways other than hot cereal? =
YES!
I have an entire post devoted to about 30 oats-based recipes…cookies, pancakes, raw desserts, cooked desserts, granola bars, microwave snacks and bars, you name it, yes, I have it, make it, do it. Oats are sooooo versatile.
I love the looks of this baked oat recipe. Anything called Irish Soda Bread that’s GF and vegan…oh I am all over this!
I have been making lots of microwave banana oatmeal cakes and variations on that theme lately. I need to try actually firing up my oven and baking 🙂
LOL Averie, a lot of people seem to be mentioning you in these comments! 😉
I eat oats in tons of things – bars, cookies, balls similar to your Fudge Babies, waffles, muffins. I think of them as vanilla cake or pudding with TEXTURE. Happy mouth! I have a couple questions for you. One, do you keep your Chocolate Butter in the fridge? (and how long does it stay fresh?) Two, I was trying to get the Skinny Fudge Babies and Brownie Batter Pudding recipes. You asked if I wanted the soy or non soy version. Probably non- soy, and you may have posted/responded somewhere, but I can’t find it. Can you help? 🙂
Hey Angel! For the skinny babies… I have been wanting to post this for-evah! Annoyingly, though, I misplaced the recipe! But if I remember correctly, it’s basically just the peanut butter babies’ recipe with pb2 (which, I think, is just peanut flour?) subbed for the peanut butter. If I find the actual recipe, I’ll definitely letcha know. And let me know if you make them! Sorry I can’t give a more specific detailed recipe at the moment!
For the brownie batter pudding (soy-free version), use the following recipe and add 2T Hershey’s special dark cocoa powder. (It MUST be special dark, not regular.)
https://lett-trim.today/2010/11/18/whipped-creams-healthy-makeover/%3C/a%3E%3C/p%3E
Oh, and for the chocolate butter, do you mean the banana version? Or the Homemade Cacao Bliss?)
I use oats in smoothies, in burgers and veggie meatloaf… I love savory oats too.. and I make lots of oaty cakey things in the microwave.. oh and one of my favorite ways to use oats is in my Smoky Pimento Cheese Spread:
http://melomeals.blogspot.com/2010/11/smoked-cheesy-potato-soup-and-smoky.html
I desperately need new breakfast ideas. I’ve been getting SO bored with breakfast lately, and that’s a BIG problem, because I love breakfast. I’m definitely going to make baked oatmeal one day next week! I don’t know why I didn’t come to your blog for breakfast ideas sooner. You always post great breakfasts.
You are gonna get so many linkbacks on st. patty’s day, including one from me! I planned on making irish soda bread and completely forgot, so I made muffins that probably won’t be gone by then. This saved me! Thank you so much! I gotta go buy some caraway for the real flavor.
Haha I’m kinda getting into this holiday thing, huh? But there are still so many recipes I wanna post, and I don’t have enough time! Irish Soda Bread for One, Irish Soda Oatmeal (not baked), mint chocolate chip ice cream, thin mint parfait…
Teacher, can I have an extension??? 😉
I just posted about rye caraway muffins on my blog, and so this baked oatmeal with caraway sounds sounds right up my current flavour alley 😀
I love oats in monster cookies!!!
Girl, I love this!!! I love every single one of your recipes!!! YAY for SINGLE LADY Oatmeal Cakes! 😀
xoxo
Kathleen
I often incorporate oats as a binder in lentil loaf/casseroles or as a breading component on tofu.
Oats in smoothies! They add thickness and fiber!