Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1.5 cup blueberries (fresh or frozen)
- 1/2 cup brown sugar
- 2 tsp baking soda
- 1 tbsp ground flax
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup soy milk
- 1/2 cup apple sauce
- 1 tsp vanilla
Toppings
- 1/4 cup raw course cane sugar
- 1/2 tsp cinnamon
Instructions
- First preheat your oven to 375°F (190°C).
- Take your oats and blend them up in a blender until slightly fine, you don't want them to be totally ground up. The oats give us the crumble in the cake so leave a bit of bigger chunks.
- Combine all of your dry ingredients and mix well.
- Then pour in the wet ingredients and mix very well. This will be pretty thick so it takes a bit of working, do not add more liquid.
- Pour batter into a 9x5 loaf pan, you can lightly spray it with oil or use a good nonstick one. I like to use parchment paper so that i can lift it out afterwards.
- Mix together your topping ingredients and sprinkle over top. Bake for 35-45 minutes. Check at 35 minutes with a toothpick, it should come out clean. I baked mine in a small toaster over and it needed 45 minutes so it will just depend on your oven.
- Let rest for 20 minutes before cutting, and enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 188kcal |
| Protein | 4.1g (8.7%) |
| Carbs | 39.6g (83.9%) |
| Fat | 2.1g (10.0%) |
|
Protein (8.7%)
Carbs (83.9%)
Fat (10.0%)
|
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