Cinnamon oat bread

In one of my attempts to make baked oatmeal I ended up with this fluffy oat cake instead which is to die for. Everyone that tried this cake loved it, so I’d say it’s definitely worth a try. It is mildly sweet so if you want yours sweeter put more sugar in. Here it is. The one in the picture below was from when I divided the batter in two and baked it in a lasagna dish so it turned out quite shallow. I also served mine with blueberries… I just have to add berries in pretty much everything I eat. They’re just too good!

Ingredients:

  • 3 cups rolled oats *
  • 1/2 cup sugar
  • 2 teaspoons baking powder *
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 cup oil
  • 3 eggs
  • 1 1/2 cups almond milk or milk of choice

*Opt for gluten free if diagnosed with coeliac disease

Topping:

  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon

Method:

  1. Place all the ingredients in a bowl and mix together.
  2. Grease a loaf or a cake tin.
  3. Mix the sugar and cinnamon for the topping.
  4. Pour the mixture into the a small loaf tin and sprinkle with the cinnamon sugar.
  5. Place in a cold oven (weird yes but otherwise it seems to turn out dense). Turn oven on to 175C and bake for 50-60 minutes or until cooked through. You can test by inserting a toothpick. If it comes out clean the cake is done.
  6. Let cool for 5-10 minutes before serving.

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