This maple oatmeal loaf cake is a terrific addition to any breakfast, or mid-day tea time snack.
Instead of using rolled oats straight out of the bag, this oatmeal loaf calls for cooked oats which means that it’s a perfect way to use up left over oatmeal or a package of instant oats. The cooked oats add extra moisture to the loaf which means that it will remain soft even days later (if it even lasts that long that is)! 🙂
Happy Canada Day everyone!
Or for all those non-Canadians out there, Happy month of July!
Can anyone else believe that we’re already half way through the year?
Today marks the 148th birthday of Canada and what better way to commemorate such an occasion than with a recipe that’s maple based!
Why maple? Well, because that’s what we’re known for! Besides our poutine, our innate need to add “eh?” to the end of all our sentences and our supposed igloos of a home that is.
This recipe came about when I accidentally made too much brown sugar and maple oatmeal.
At first I was just going to put the excess in the fridge and have it as overnight oats for breakfast the next day but for some reason I was feeling spontaneous that day and ended up pouring all of it in my (what previously was) vanilla loaf cake batter instead.
Then about two seconds later, the structured controlled baker in me screamed at me for doing such a thing. But despite my preoccupations, I poured the batter into my loaf pan, popped it in the oven and hoped for the best.
And goodness am I glad I decided to be a risky baker that day because what came out of the oven was one of the most amazingly moist loaves I have ever made in my life.
Now I know I probably say that a lot being that I’m a baker blogger and all but this loaf was seriously glorious.
I mean, you know you have a good loaf on your hands when you can already smell the sweetness of the maple and brown sugar brewing away in the oven 10 minutes into the baking time 😛
Ooooo I can’t wait to bake another one of these loaves and maybe I’ll put the batter into muffin tins next time instead so I can have them on the go!
Or maybe I’ll be adventurous and try using a different flavor of instant oats instead…like peaches and cream or mixed berry or cinnamon apple!
Until next time, keep eating, loving and munching darlings,
- 1 pkg maple brown sugar instant oats (3/4 cup oats + ⅔ cup hot milk of choice)
- ¼ cup melted coconut oil (or butter)
- 1 egg (or 1 tablespoon flax meal + 3 tablespoons water)
- ⅓ cup maple syrup
- ¼ cup brown sugar (sub ¼ cup coconut sugar + 1 tablespoon molasses for vegan)
- ¾ cup whole wheat flour (or all purpose)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- Combine the hot milk and oats in a medium bowl and set aside for 15 minutes to thicken.
- In a large bowl, whisk the oil, flax egg, maple syrup, brown sugar, salt, baking soda, baking powder, and vanilla together until combined.
- Mix in the oat mixture. Add in the whole wheat flour and stir until just combined. Pour the batter into a prepared baking pan.
- Bake at 350F for cake 25 - 35 minutes, or until a toothpick comes out clean when inserted in the center
This post was created for What’s cookin Wednesday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!