These nutty, golden oat breakfast cakes are filling, not too sweet and very healthy. I just love them with my coffee in the morning. Experiment with whatever seeds, nuts and dried berries you have on your shelf.
Makes: 12 oat breakfast cakes
- 3 cups rolled oats
- 2 cups spelt flour or whole wheat pastry flour
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp fine-grain sea salt
- 1/4 cup flax seeds
- 3/4 cup cashew nuts, chopped and lightly toasted (I received a nice package of cashew nuts from Oh Nuts, Thank you!)
- 1 Tbsp. chia seeds
- 1 Tbsp. pumpkin seeds
- 2 Tbsp. dried currant
- 1/3 cup coconut oil
- 1/3 cup unsalted butter, melted
- 3/4 cup maple syrup
- 2 large eggs lightly beaten
Preheat the oven to 325F with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.
Combine the oats, spelt flour, baking powder, salt, flax seeds, chia seeds, pumpkin seeds, dried currant, and cashew nuts in a large mixing bowl.
In a medium bowl combine the coconut oil, melted butter, and maple syrup. Stir together. Pour the coconut oil mixture over the dry ingredients. Add the eggs to the mixture and stir again until everything comes together. Spoon the dough into the muffin cups, nearly filling them.
Bake for 25 to 30 minutes, until the edges of each oat cake are deeply golden. Remove the pan from the oven and let cool for a couple of minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.
Inspired by “Super Natural Every Day”