This Oat Cake Recipe makes a filling and healthy snack for school lunches or hiking and camping trips, and can even be a hearty breakfast-on-the-go. Serve with a scoop of vanilla ice cream as dessert.
3 cups old fashion oats
1/2 tsp salt
1 stick unsalted butter, room temperature
1/3 cup heavy cream
1/3 cup pure maple syrup
Preheat the oven to 325F degrees.
Place oats in a processor and grind into a fine powder.
Remove and place to the side.
Combine butter, cream and syrup together into the food processor.
Add the oats back into processor. Blend for 30 seconds.
Butter the bottoms and sides of 2 round cake pans.
Place the oat mixture into the two pans.
Use a knife and cut each cake into 8 wedges.
Place in the oven and bake 30 minutes.
Remove from the oven and lower temperature to 275F degrees.
Make sure each wedge is completely cut through, then remove them one at a time from the pan with a pie server.
Place the wedges on a baking sheet.
Return to the oven and bake an additional 30 minutes.
The cakes will be dark beige in color when done.