ingredients
1 1/3 cup flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 egg, beaten
1 cup frozen blueberries
1/2 cup chopped nuts, optional
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1 egg, beaten
1 cup frozen blueberries
1/2 cup chopped nuts, optional
directions
Preheat oven to 400 degrees F. Grease an 8-inch round or square baking pan and set aside.
Combine the flour, oats, sugar, baking powder, and salt in a mixing bowl. Stir to combine.
In another bowl, whisk together the milk, oil, and egg. Add the egg mixture to the flour mixture. Stir until the batter is just combined (it will be lumpy).
Gently fold in the blueberries and nuts (if using).
Pour the batter into the prepared baking pan. Place in the oven and bake at 400 degrees F for 20-25 minutes or until the top is golden brown.
Remove the pan from the oven and place on a wire rack to cool for 5-10 minutes. Serve warm.
Store leftovers in an airtight container at room temperature for up to 3-4 days.
Combine the flour, oats, sugar, baking powder, and salt in a mixing bowl. Stir to combine.
In another bowl, whisk together the milk, oil, and egg. Add the egg mixture to the flour mixture. Stir until the batter is just combined (it will be lumpy).
Gently fold in the blueberries and nuts (if using).
Pour the batter into the prepared baking pan. Place in the oven and bake at 400 degrees F for 20-25 minutes or until the top is golden brown.
Remove the pan from the oven and place on a wire rack to cool for 5-10 minutes. Serve warm.
Store leftovers in an airtight container at room temperature for up to 3-4 days.
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