Blueberry Oatcake

In the heat of summer I created this Oatcake so I could enjoy oatmeal while staying cool. Somewhere between an oatmeal bar and a muffin, it is perfect for breakfast and can last for days. It’s absolutely loaded with fruit and flavor, and while nutritious, it tastes suspiciously like a dessert. It quickly became my favorite breakfast. And it can be frozen, so that during a migraine you can simply thaw it and enjoy!

You will need:

• 1 large and 1 medium mixing bowls
• Food processor with shredding blade or a cheese grater
• Spatula
• Measuring cups and spoons
• 9″ x 13″ glass baking dish
• Fork and a large coffee mug or 1 cup liquid measuring cup (Pyrex), for blending 3 eggs
• Small, sharp knife or paring knife
• Cutting board

Blueberry Oatcake

1 ¾ cups old fashioned oats
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup granulated sugar
1 tsp cinnamon
2 small to medium apples – grated
1 ½ cups blueberries, rinsed and drained
½ cup canola oil
3 eggs
1 teaspoon vanilla extract
Butter to grease the dish (or canola oil)

Use red, sweet apples. For best results, use room temperature fruit. Cold fruit may need 1 – 2 minutes longer to cook. Always eat a small piece of your apples to ensure they are sweet and fully ripe. If not, you simply add 2-3 Tablespoons of sugar.

Preheat the oven to 375°. Grease a 9″ x 13″ glass baking dish with butter. Using a cold stick of butter, coat the bottom and sides of the dish. The end of a stick of butter is ideal for getting into the corners. Alternatively, a bit of canola oil on a paper towel will work as well.

Grate two apples, using a food processor with a medium shredding blade is my preference. If you are using a cheese grater, be careful as the apples grate very easily. Using a medium-sized bowl, add oats, grated apples and canola oil, and stir until well mixed. Set aside so the oatmeal can absorb the liquid.

In a large bowl, mix the remaining dry ingredients. Stir gently. Crack eggs into a measuring cup or coffee mug and beat with a fork. Then, add the apple-oat mix, eggs, and vanilla extract to the dry ingredients. Stir the batter until the flour is fully incorporated. Gently fold in the blueberries, but don’t worry if you smoosh some. The batter will be sticky with moisture. Pour it into the prepared baking dish and gently spread the batter evenly.

Bake for 19 – 22 minutes, until the top has begun to brown slightly. Looking through the glass dish, the crust should be light brown. Let it cool at least 10 minutes before slicing and serving. Best served warm or at room temperature, with a nice cup of coffee.

This can be frozen in a plastic container or freezer bag, and thawed overnight or in the microwave on low/defrost.