(Serves 9)
They say breakfast is the most important meal of the day, but it gets the least amount of attention in my house. I try to make something good on the weekends, but weekdays are another story. We have yogurt, cereal, English muffins, toast, etc. and to be honest, it is often eaten while standing up in the kitchen. This breakfast cake is denser than a traditional coffee cake. It contains oats, applesauce, and walnuts, so has some protein and fiber making it more filling to hold you over longer. Enjoy it in a leisurely fashion with a cup of coffee or standing over the kitchen sink before you run out the door. I often make it on Sunday, so we have something ready ahead of time for the beginning of the week.
You Will Need:
- 1 cup quick oats
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup brown sugar
- 1 stick butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup apple sauce
- ½ cup chocolate chips, I like semisweet or bittersweet
- ¼ cup chopped walnuts
Instructions:
- Preheat oven to 350 degrees. Spray an 8×8” pan with non-stick spray.
- Stir together the flour, salt, baking powder and oats in a medium bowl, set aside.
- Cream sugar and butter together in the bowl of a stand mixer using the paddle attachment until fluffy.
- Add the eggs, apple sauce and vanilla to the mixer bowl and mix until combined.
- Add the dry ingredients in two batches to the bowl, waiting until the first is combined before adding the other.
- Add the chocolate chips and nuts and stir just to incorporate them.
- Spread the batter into the prepared pan and bake for about 30-35 minutes until a toothpick inserted in the center comes out clean.
- Let cool before covering.
- Enjoy in the morning with your favorite morning beverage.
NOTE – you can substitute old fashioned oats in this recipe, but it will result in a chewier texture.
