Blackberry Oatmeal “Cake”

Ingredients

4 cups (320g) old-fashioned oats

1 ½ cups (360mL) unsweetened vanilla almond milk (1)

2 cups (492g) unsweetened applesauce

4 large eggs

½ cup (120mL) sugar free maple syrup (2)

4 teaspoons pure vanilla extract (2)

1/3 cup Stevia (or sweetener of choice)

1 ½ tablespoons cinnamon (1)

1 teaspoon baking powder

½ teaspoon salt

16 oz. frozen blackberries

Pineapple “frosting”:

9 ounces nonfat Greek yogurt

6 tablespoons (90mL) sugar free maple syrup (1)

½ teaspoon ground cinnamon

¼ teaspoon pure vanilla extract

¼ teaspoon almond extract

1 can crushed pineapple, drained well

Directions

Preheat oven to 350 degrees. Spray a 9” x 13” glass baking dish with cooking spray.
In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla, Stevia, cinnamon, baking powder, and salt. Gently fold in blackberries. Pour into prepared baking dish.
Bake for 35-45 minutes or until set and lightly brown. Serve warm or cold with “frosting.” Store in refrigerator for up to one week.
For “frosting,” stir all ingredients together in a bowl. Cover and refrigerate.
I reheat each piece in the microwave on HIGH for 30 seconds. Top warm oatmeal with a couple spoonfuls of “frosting.”

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