Raspberry Blueberry Oatmeal Cake
Raspberry Blueberry Oatmeal Cake requires around 1 hour from start to finish. For 83 cents per serving, you get a side dish that serves 8. One serving contains 332 calories, 4g of protein, and 17g of fat. A few people made this recipe, and 28 would say it hit the spot. If you have lemon juice, eggs, extra-virgin olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Jeanettes Healthy Living. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Blueberry & Raspberry Baked Oatmeal, Blueberry Oatmeal Cake, and Raspberry-blueberry Pound Cake.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1½ teaspoons baking powder
1 cup fresh blueberries
1 teaspoon cinnamon
2 eggs
½ cup organic extra virgin coconut oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1¾ cups gluten-free rolled or quick cooking oats (or substitute 1½ cups gluten-free baking flour)
1 cup raspberries
⅛ teaspoon sea salt
1 cup plus 2 tablespoons organic sugar, divided
vanilla ice cream or fresh whipped cream, optional
Equipment:
food processor
mixing bowl
Cooking instruction summary:
Place oats in food processor and process until finely ground. Measure out 1 cups and set aside.Place sugar and coconut oil in a mixing bowl and beat until well combined. Add 1 cups ground oats, baking powder, salt and eggs. Mix well. Spread batter in two 8" cast iron skillets.Sprinkle blueberries and raspberries on top.Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over fruit, followed by lemon juice and lemon zest.Bake 30-35 minutes. Serve warm with vanilla ice cream or fresh whipped cream, if desired
Step by step:
1. Place oats in food processor and process until finely ground. Measure out 1 cups and set aside.
2. Place sugar and coconut oil in a mixing bowl and beat until well combined.
3. Add 1 cups ground oats, baking powder, salt and eggs.
4. Mix well.
5. Spread batter in two 8" cast iron skillets.Sprinkle blueberries and raspberries on top.
6. Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over fruit, followed by lemon juice and lemon zest.
7. Bake 30-35 minutes.
8. Serve warm with vanilla ice cream or fresh whipped cream, if desired
Nutrition Information:
covered percent of daily need
