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Oatmeal Breakfast Cake


Recipe, Courtesy of Patricia Bolger

This breakfast idea is great! Make a Breakfast Cake! Enjoy it every morning for many days or freeze slices and microwave individual pieces as you please! “The Big Guy” says it is ‘Constitutional to promote Regularity’!

We have a long-standing tradition of having left-over baking for breakfast. Usually renaming them as Breakfast Cake, Breakfast Pie, Breakfast Pudding or, just like the 2 of us, Breakfast Tarts! I found this recipe for Baked Oatmeal on one of my email feeds and jumped on it right away.  It is basically making porridge in a cake pan so you can cut it, serve it or freeze it for later. This cake is a “no sugar added” recipe as it can easily be eaten without the maple syrup or brown sugar. I have included many options and creative flavour substitutions.

 Maybe 20 years ago, we drove up to Thornbury to buy a load of coffee beans from the Ashanti Coffee Roaster on Bruce Street.  One trip we booked into a BnB on the shores of Georgian Bay. For breakfast, our host served an oatmeal cake with peach slices and pecans. I have watched for this recipe over the years and I think I have finally found a comparable artifact to the original.  Enjoy!

Ingredients

2 bananas, mashed

1 ¾ cup milk

2 tsp vanilla

2 cups Quick Oats (Old Fashioned Rolled Oats)

2 tsp ground cinnamon

¼ tsp ground nutmeg OR ground ginger

¼ tsp ground cloves

¼ tsp ground allspice

1 tsp baking powder

Pinch of salt

2 cups chopped apples (divided 1 ½ cup into batter and ½ cup for topping)

INSTRUCTIONS

1.    Set oven to 350F

2.    Grease a 9”x9” baking pan.

3.    Combine all wet ingredients.

4.    Combine all dry ingredients then add the wet ingredients and mix.

5.    Add 1 ½ cup of apple pieces. Pour into baking dish and top with the remaining apple pieces. The batter will be very loose and watery.

6.    Bake covered with tinfoil for 20 minutes then remove the foil and bake another 10-15 minutes to brown the top.  Do not overbake. It will set as it cools.  

7.    Serve hot with milk, cream, ice cream or whipped cream along with maple syrup or a little brown sugar.

8.    Store in the fridge covered then reheat in the microwave with a little milk.

9.    Store for 3-5 days or freeze in individual ZipLock bags for later.

 

The banana is particularly important for its binding properties but you can easily

Substitute 1 banana and 2 beaten eggs OR Alternately Substitute 2 beaten eggs + ¾ cup applesauce.

 

Substitute the apple chunks with:

Mixed Berries

Blueberries – add them to the batter frozen and they will not turn the whole cake blue.

Banana slices with walnuts or pecans

Chocolate chips

Sliced Peaches 

Pumpkin Spice – substitute canned pumpkin for the mashed banana and apple chunks.

Tropical Flavour with pineapple, mango and shredded coconut.  


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