Canadian Blueberry Oatmeal Snacking Cake
| Servings | Prep Time |
| 32pieces | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1cup flour
- 2teaspoons baking powder
- 1/2teaspoon Salt
- 1/2teaspoon Ground Cinnamon
- 3/4cup rolled oats
- 1/2cup Splenda Brown Sugar Blendlightly packed
- 1 egglightly beaten
- 1cup cold water
- 4Tablespoons powder milk powder
- 1/4cup unsalted Buttermelted
- 3/4cup Blueberriesfresh or frozen
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place the oven rack in the middle.
- Grease a 9 x 13 pan and set aside.
- Add the powder milk powder to the one cup of water. Stir together with a fork until blended and set aside.
- In a small dish, melt the unsalted butter in the microwave on high for 45-60 seconds.
- In another small dish, lightly beat the egg.
- In a large bowl and with a wire whisk, combine the flour, baking powder, salt, and cinnamon.
- Add the rolled oats and Splenda Brown Sugar Blend. Combine until well blended.
- Add the liquids to the rolled oats mixture. This would be the milk, melted butter, and beaten egg. With a wooden spoon, mix until blended.
- Add the blueberries and fold into the mixture.
- With a silicone spatula scrape all of the mixture into the greased 9 x 13 baking pan.
- Bake at 350 degrees Fahrenheit for 30 minutes. Cake is done when toothpick inserted in the middle is clean.
- Remove from the oven and set aside to cool. Cut into 32 squares.
Recipe Notes
Recipe by: Theresa Buker of Free Stuff 4 Daily Needs
To find other simple, inexpensive recipes, get your copy of the Free Stuff 4 Daily Needs Cookbook.
