Here is a recipe for a delicious and healthy snack cake. It is a good example of snack breads and muffins that I bake on a regular basis, with the goal of making them nutritious, tasty and lower on calories. Snacks=mini meals, and for the most part I try to keep our meals healthy, and splurge on desserts.
This snack cake is originally from Ann from On Sutton Place. It is her mother’s recipe, and I am sure it is delicious as written. However, I adapted it to suit our needs, and have been making it this way since then. I hope you try it, either the original or the “snack” version! It makes great breakfast too.
1 c. uncooked oats (I use old fashioned)
1 1/3 c. boiling water
1/2 c. brown sugar
1/2 c. white sugar
1/3 c. butter softened
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt (cut in half if you use salted butter)
1. Preheat oven to 350 degrees.
2. In a medium bowl pour the boiling water over the 1 c. oatmeal. Stir and let cool.
3. In a large bowl mix the sugars, butter and eggs until fluffy. Add flour, soda, cinnamon and salt. Mix well.
4. Add oat mixture and mix until combined.
Pour into 9 x 13 prepared pan.
Bake 35 – 40 min. until knife inserted in the middle comes out clean.
Cool before slicing.
This snack cake keeps well for a few days covered, at room temperature.