A foodie's quest to turn up the heat through strength and conditioning with whole food and a hungry mind.

Thursday, March 15, 2012

Baked Peanut Butter Oatmeal Cake

I just realized I missed Pi Day yesterday, 3/14; and it was Albert Einstein's birthday too!  I’m not quite the “math geek” though, so I don’t feel too bad for missing it.  Maybe reading more news items would’ve helped, but, meh.  Did realize and/or celebrate the day?  I saw some foodie bloggers celebrated by (shocker!) eating pie.

It's good as is, but a Greek yogurt frosting would really "take the cake"
Actually, Chocolate-Covered Katie’s post about making a pie for Pi Day is what brought the day to my attention.  The pie and its recipe looks quite appetizing and has been added to my list of recipes I want to try that she’s posted in the past.

What are you looking at? Eat me.
In fact, the baked oatmeal cake with Chobani Greek yogurt icing that I posted in yesterday’s post was a recipe inspired by Chocolate-Covered Katie’s very similar baked oatmeal cakes.  She has made a few variations from pumpkin to cookie and all of them look exquisite!

Extra cinnamon on top looks good and tastes great....nutmeg would be good too.
Working off of her basic oatmeal cake, I created a recipe for a super peanut buttery oatmeal cake, and am very pleased with the end result….so was Kelley!  You must make this to fully appreciate its beauty, taste, and healthy ingredients; gather the following ingredients and bake one (or two or three) for yourself!

Baked Peanut Butter Oatmeal Cake

- 1/2 cup peanut butter overnight oats *(see recipe below….it’s easy!)
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 ½ tablespoons NuNaturals NuStevia Baking Blend, 8 – 12 drops liquid stevia, or 1 ½  packets White stevia powder (If you want sugar, use 1 – 2 tablespoons honey or agave nectar)
- 1/4 cup unsweetened applesauce, pumpkin puree, or mashed banana (Plain yogurt works well too)
- 1/4 cup milk of choice or just water will work
- Small dash of salt
Preheat oven to 375 degrees. Mix all ingredients together until well incorporated. Pour into one of the muffin molds in a muffin tin, 1-cup ramekin (or use a glass baking dish like I used), or just spread flat on a baking sheet for a crunchy treat. Make sure you use non-stick bake ware or non-stick spray before pouring batter into device of choice. Cook for 25 - 30 minutes; the top should have a nice light brown and the whole cake will feel firm. You can set your oven to broil and let cook about 3 – 4 minutes for a crispier crust; reduce baking time by 5 minutes if you do this.
*Overnight Oats

Pour 2 cups of plain rolled oats in a container with a lid (I use empty yogurt containers to make sure I get the big of yogurt on the sides.  Add 1/4 cup of *insert flavor choice here* unsweetened cocoa powder and another 1/4 to 1/2 cup of *insert second add-in or more of the first choice here* flour/powder of your choice.   Add 12 – 18 drops of plain or vanilla NuNaturals liquid stevia or 2 – 3 packets of NuNaturals Stevia Powder and a dash of sea salt. Mix the dry ingredients and add water until it reaches the top of the oats.  Stir to combine making sure the powders are well incorporated, close the container and let sit in the fridge for at least four hours and up to 5 days; it won’t last that long though.

What happens when you let your spous try a "bite"
This cake is mighty tasty on its own; try smearing peanut or any other nut butter on top for the ultimate nutty cake! Of course, banana and peanut butter are great together and would be delicious mashed with cinnamon and smeared on top.  Try your favorite spread and let me know what you come up with.

What?  You want to try the Chobani Greek Yogurt Icing?  Ok, it’s extremely easy; just like this entire recipe…..
Chobani Greek Yogurt Icing

2 cups plain, non-fat Chobani Greek Yogurt; I used a big container of Chobani and just mixed everything inside so no extra dish was needed.
Peanut flour with a little cinnamon....great combo!

Just add one of the following to your Chobani for desired flavor:

-          1/2 cup peanut flour for peanut butter icing
-          1/2 cup vanilla protein powder (preferably stevia sweetened) and 1/4 tsp pure vanilla extract
-          1/2 cup chocolate protein powder (preferably stevia sweetened) and 6 drops NuNaturals Cocoa Bean Extract
-          1 very ripe mashed banana and 1/4 tsp vanilla extract
-          1/2 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp ginger and nutmeg, and 1/4 tsp cloves

Everything mixed and ready to frost...or ice....you pick!
All of these flavors for icing are soooo good and easy.  Any icing variation is also healthy enough to be eaten by itself without worries ….I’m guilty!
Do you like things iced or frosted or do prefer food without added toppings?  Whether you do or don't this oatmeal cake will become a favorite for either preference.

Reminder: Only one day left to enter for your chance to win NuNaturals Stevia products!

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