Cake with oat flakes is a perfect little sweet for breakfast, a snack, or whenever you fancy something delicious but wholesome. This oat cake is a sort of baked porridge and is very easy to make; oats are rich in fiber and vitamins. I added mixed nuts — walnuts, almonds, hazelnuts, cashews — but you can also use just one kind of nuts if you prefer. Now let’s see how to make the oat flake cake and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups rolled oats
- 1 cup oat milk
- 1 egg
- 1 apple
- 3 oz mixed nuts (mixed (about 2/3 cup))
- 3 tbsp vegetable oil
- 3 tbsp pineapple juice
- 1/2 cup grated/desiccated coconut
- 1/3 cup raisins
Tools
- Baking pan square
How to make the Cake with oat flakes
Let’s start preparing the Cake with oat flakes. Pour the pineapple juice into a glass and soak the raisins. In a large bowl, add the egg, the oil and the oat milk, and whisk with a fork.
Peel the apple, remove the core and cut it into pieces, then add it to the bowl with the egg. Next add the mixed nuts, the coconut, the oats and the pineapple juice with the raisins (which will have softened). Mix well so everything combines and all the oats absorb the liquids, then let the mixture rest for 10 minutes.
Line the pan with parchment paper that has been wet and wrung out so it sticks to the pan. Pour in the batter and level well, pressing lightly with a meat tenderizer or your hands to compact the oats.
Bake in a preheated conventional oven at 356°F for 40 minutes. Once baked, remove from the oven and let the cake cool completely in its pan, then take it out of the pan and cut into squares.
How to store the Cake with oat flakes
Store at room temperature inside a cake tin for 2–3 days
