Cake Oats Berries - I Eat The Heart

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these Oats oats It is the soft oat cakes full of juicy raising and heartfelt oatmeal. Made in one bowl with simple ingredients, it is a perfect breakfast or snack you can bake in less than 30 minutes.

Cake oatmeal cakes with a missing bite on its side. — Cake oats berries - I eat the heart 1

The berry oatmeal is a type of easy recipe, which does not have everything that the baker needs. Made of one album pies of the main ingredients of the store and collect in just minutes-there is no required mixer.

The oats give them a useful fabric, while the blue berries add modern ships of flavor in each bite. Whether you are applying for breakfast or snacks in the lunch box, or just yearning for a warm and local thing, this recipe provides soft baked cakes without noise.

Ingredient notes and alternatives

Oats: I did not try to use rapid oats in this recipe, but I heard from people who successfully used fast oats to make cakes.
Laban: Any thing from the Khllash to the entire milk will work. I also used non -milk, such as almond milk, and it will also work.
oil: Any neutral oil like canola oil will work. I like to use light olive oil in this recipe as well.
Brown sugar: If you prefer non-sweet cakes, reduce brown sugar to 1/3-1/2 cups.
Blue berries: You can use fresh or frozen wild grapes. If you use frozen blue berries, do not dissolve before use.

How to make berries oatmeal

Here you will find step -by -step instructions and photographs showing how this recipe works. The full recipe, including ingredients, is returned below.

Step 1: Heat the oven to 425 F. 16 cups in standard cakes with paper blankets. I recommend using parchment leaves. I have never adhered to the cakes of slavery.

Wet components in a mixture mixed next to the mixture of oat cakes in a bowl. — Cake oats berries - I eat the heart 2

Step 2: Mix oats, milk, honey, oil, brown sugar and eggs in a large bowl. Let it sit for 5 minutes.

Step 3: Break in flour, baking powder, baking soda, salt, and cinnamon until combined. The mixture will be wet.

Wild grapes are folded in the cake dough from oatmeal next to the mixture of oat cakes in the cake tin. — Cake oats berries - I eat the heart 3

Step 4: Fold wild grapes in the mixture.

Step 5: Divide the mixture between gastric cake boxes. Sprinkle the sugar on the mixture, if it is used.

Sugar is on the mixture of oat cakes next to oatmeal pies baked berries in the cake tin. — Cake oats berries - I eat the heart 4

Step 6: Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continued bread for a period ranging between 12 and 20 minutes or even the cakes decreased when it is pressed lightly. The temperature of the oven and timing varies, so please adjust accordingly.

Step 7: Let the cakes cool in the tin for 5 minutes. Remove the shelf wire to finish the cooling.

directions

Heat the oven to 425 F. 16 cups in standard cakes with paper blankets.
Mix oats, milk, honey, oil, brown sugar and eggs in a large bowl. Let it sit for 5 minutes.
2 cups of old -style oatmeal, 1 ¼ A cup of milk, 1/3 cup honey, 1/3 cup of oil, 2/3 cup of light brown sugar, 2 large eggs were gently beaten
Break in flour, baking powder, baking soda, salt, and cinnamon until combined. The mixture will be wet.
1 ½ cups of multi -purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon, 1/4 teaspoon of cinnamon
Fold wild grapes in the mixture.
1 ½ cups of fresh wild grapes
Divide the mixture between gastric cake boxes.
Sprinkle the sugar on the mixture, if it is used.
Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continued bread for a period ranging between 12 and 20 minutes or even the cakes decreased when it is pressed lightly.
Let the cakes cool in the tin for 5 minutes.
Remove the shelf wire to finish the cooling.

Notes

- Oats: I did not try to use rapid oats in this recipe, but I heard from people who successfully used fast oats to make cakes.

- Laban: Any thing from the Khllash to the entire milk will work. I also used non -milk, such as almond milk, and it will also work.

- oil: Any neutral oil like canola oil will work. I like to use light olive oil in this recipe as well.

- Brown sugar: If you prefer non-sweet cakes, reduce brown sugar to 1/3-1/2 cups.
- Blue berries: You can use fresh or frozen wild grapes. If you use frozen blue berries, do not dissolve before use.
- Nutrition values are estimates.

feeding

Cake oats berries with a missing bite surrounded by more cakes. — Cake oats berries - I eat the heart 5

Recipe tips!

Additional functions: Do not hesitate to use additional additions such as dried fruits, such as dried cranberries, apples, or chopped nuts, such as walnuts or boots instead of blue berries.
Gluten -free flour: I heard from many people who used gluten -free flour for the flour successfully in the recipe for oat cakes that I adapted to make this recipe.
How to freeze: These cakes freeze well. I would like to bake a double batch and freezes half at a later time. To freeze cakes, baking as directed. Let the cakes cool for room temperature. Place the cooled cakes in a safe container of freezer, freezing. The cakes will last for up to 3 months.

storage

I recommend storing cakes in a sealed container at room temperature. They will continue for 3-4 days when stored properly.

More ease of oats!

If you have tried this oat oat recipe, do not forget to evaluate the recipe and leave me a comment below. I would like to hear from the people who made my recipes!

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