Are you craving a deliciously wholesome snack that combines the warm, comforting flavors of gingerbread with the nutritious goodness of oatmeal? Look no further! This Healthy Gingerbread Oatmeal Snack Cake is about to become your new obsession. Imagine sinking your teeth into a moist, spice-packed slice of heaven that not only satisfies your sweet tooth but also nourishes your body – it's like a magical culinary miracle that will make your taste buds dance and your health-conscious mind rejoice!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup rolled oats
- 1 cup almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup molasses
- 1/4 cup honey or maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine rolled oats and almond milk. Let the mixture sit for 5 minutes to allow the oats to soften and absorb some liquid.
- Add unsweetened applesauce, molasses, honey (or maple syrup), ground ginger, cinnamon, and nutmeg to the oat mixture. Stir thoroughly to combine all wet ingredients.
- In a separate bowl, whisk together baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
- If using, gently fold in the chopped nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- For maximum flavor, use fresh spices and make sure they're not older than 6 months.
- If you don't have almond milk, you can substitute with any plant-based milk or regular milk.
- To ensure a perfectly moist cake, don't overmix the batter – mix just until the ingredients are combined.
- For added nutrition and crunch, experiment with different nuts like walnuts or pecans.
- To check doneness, look for a toothpick that comes out with just a few moist crumbs – this ensures a perfectly tender cake.
- Let the cake cool completely before cutting to help it set and make cleaner slices.
- For an extra touch, dust the top with a light sprinkle of cinnamon or powdered sugar before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
