Miniature Apple Cinnamon Oatmeal Cake

I enjoyed my pumpkin spice oatmeal cake so much, I decided to whip up another – but since I’d finished the pumpkin, I needed a new flavor palate. Enter apples and cinnamon, one of the best combinations for a warming winter treat known to all mankind! Perfect for these days when silver-white winter is supposed to turn into spring, but spring seems a little shy to come out and play…

 

Ingredients:

Bake in a ramekin…

1/2 cup gluten-free rolled oats

1/3 cup unsweetened applesauce

1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)

2 Tbsp Greek yogurt (I recommend using 2% or full fat for the creaminess)

1 egg white (substitute applesauce if desired)

1/2 small apple, cubed

1 tsp cinnamon

1 tsp brown sugar

1/2 tsp vanilla extract

Pinch salt

For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)

 

 

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

…flip into a dish to ice and serve!

2. Combine all dry ingredients in a small bowl, then add in wet ingredients (only use 1 Tbsp of yogurt here) and cubed apple and mix well.

3. Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).

4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.

5. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.

6. Top with 1 Tbsp of yogurt and a sprinkle of cinnamon. Enjoy!

 

 

Eat up!

 

This is a perfect post-workout breakfast – you can come home, whip up the ingredients, and stick it in the oven while you shower and get ready, then eat before you leave. It’s also a perfect lazy morning dish, because you can just lounge around reading the newspaper and slowly waking up while the oatmeal cake bakes. Basically, it’s great for everyone! And it’s completely gluten-free. What’s your go-to breakfast?

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

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Miniature Pumpkin Spice Oatmeal Cake

Choosing to roast and carve your own pumpkin is an undertaking. Few will dare to tread this path to reap the delicious rewards when Libby will do it for us (whoever Libby is, millions of pie-makers around the country must thank her every November.) But when you’re just making breakfast for yourself, or even for your family, even opening a can of pure pumpkin can feel like a commitment. Unless you’re making a pie or a Pumpkin Pouffle, you won’t use the whole can in one recipe. I’m always thinking of new ways to use up the rest, and it isn’t difficult – who doesn’t love a little pumpkin stirred into their oatmeal? By the end of winter, even that gets a little boring, though; so when I whipped up what may be my last batch of Pumpkin Puffins for the season, I decided to get creative with the remainder of the can. Instead of simply stirring it into regular oats, I made a little cake to test out my new ramekins (the PB&J round just wasn’t enough!) I bought them with the intention of making mini quiches for my dinner party, but they needed a test run. And the test was a round of miniature pumpkin spice oatmeal cake, passed with flying colors!

 

Ingredients:

1/2 cup gluten-free rolled oats

Before baking, it looks just like regular cold oats…

1/4 cup pure pumpkin

1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)

1 Tbsp Greek yogurt (I go for Fage 2% for the creaminess)

1 egg white (substitute applesauce if desired)

1 Tbsp maple syrup

2 tsp flaxseed

1 tsp pumpkin pie spice (or cinnamon and nutmeg)

1 tsp brown sugar

1/2 tsp vanilla extract

Pinch salt

For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)

 

 

1. Preheat oven to 400 degrees Fahrenheit.

Baked into a cake with a delicious buttery, pumpkin-y crust!

2. Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.

3. Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).

4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.

5. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.

6. Top with a little extra maple syrup and cinnamon, or a dollop of yogurt. Enjoy!

 

 

A warming winter treat to start the day off right – go ahead, take a bite!

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

PB&J Baked Oatmeal Cake

I love peanut butter and jelly. And unlike most Americans, I’ve had to defend that love vociferously. When I was at university in Oxford, I remember one of the first weird looks I ever got for being a Yankee was when I was talking about how much I loved PB&J as a kid, and how even with a wheat allergy, I’d try to eat it on rice cakes or in oatmeal or simply spooned straight from the jar. At first, I thought the confusion was simple; in England, jelly is used most often to refer to the mint jelly eaten with lamb, or what we call Jell-O. They call fruit jam or preserves, well, jam or preserves – which we also use. But even that sounded a bit strange to my friends. After months, I coaxed a few into trying the combination on their morning toast, and they were hooked…but in the process I found myself in a position that would become all too familiar over the next few years, that of the explainer and defender of American food. I even wrote an article about it on my American Tongue blog at the student newspaper, Cherwell. Which was odd, considering I definitely did not eat the typical ‘American diet’ they’d heard horrors of! There are some things about American food I’ll never be able to explain, but PB&J is not one of them.

That said, this delicious little cake is a new twist on an old favorite – a peanut butter baked oatmeal cake with a smear of blueberry jam on top. Warm and comforting on this chilly winter morning, it’s a wonderful way to start the day. Try it paired with a mug of blueberry coffee and some fresh blueberries on the side, and see for yourself!

 

Ingredients:

1/2 cup gluten-free rolled oats

1-2 Tbsp peanut butter (I used Peanut Butter & Co Smooth Operator)

Peanut butter oatmeal cake with a delicious crust…

1/4 cup applesauce

1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)

1 Tbsp Greek yogurt (I recommend using 2% or full fat for the creaminess)

1 Tbsp blueberry preserves (you can also use raspberry or your favorite flavor)

1 tsp cinnamon

1 tsp brown sugar

Pinch salt

For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)

 

 

1. Preheat oven to 400 degrees Fahrenheit.

…topped with preserves for a PB&J treat!

2. Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.

3. Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).

4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.

5. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.

6. Top with blueberry preserves. Enjoy!

 

 

What’s your favorite way to enjoy PB&J? Did you ever find yourself trying to explain how awesome it is to people who have never heard of putting them together?

 

 

© 2015 Renaissance Runner Girl. All rights reserved.