Blueberry and Oatmeal Breakfast Cake
Cookbook author Phyllis Pellman Good collaborated with the Mayo Clinic to bring nutritious, home-cooked meals to every table with “Fix-It and Enjoy-It! Healthy Cookbook” The balanced recipes encourage weight loss, weight maintenance and long-term health.
Good gathered recipes created by home cooks nationwide; Mayo Clinic analyzed them for nutritional value and recommended those that fit within Mayo Clinic’s Healthy Weight Pyramid guidelines. Good then adapted and chose the 400 tastiest and most nutritious recipes.
Here is a sample recipe:
1 1/2 cups whole wheat pastry flour
3/4 cup uncooked rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon, optional
3/4 cup skim milk
2 Tablespoons canola oil
2 Tablespoons mashed banana, or unsweetened applesauce
egg substitute equivalent to 1 egg, or 2 egg whites
1 cup blueberries, fresh or frozen
Preheat oven to 400° F.
Spray 8-inch round baking pan with cooking spray.
Combine flour, oats, sugar, baking powder and cinnamon if you wish, in medium-sized mixing bowl.
In 2-cup measure, mix milk, oil, mashed banana or applesauce and egg.
Add wet ingredients to flour mixture.
Stir until just moistened.
Gently fold in blueberries.
Spoon into baking pan.
Bake, uncovered, 20–25 minutes, or until tester inserted in center of cake comes out clean.
Makes 8 servings.
— Jean Butzer, Batavia, NY
Posted by Val~*
Prep time: 15 minutes
Baking time: 25 minutes
Vegetables 0, fruits 1, carbohydrates 1 1/2, protein & dairy 0, fats 1