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This is, hands down, our favorite easy gluten free snack. It’s a very simple oatcake, not very sweet. The kids like it with strawberry jam, I’m okay with it as is. It’s quickly assembled and then only bakes for 20 minutes! So easy and as close to instant gratification as a person can get with baked goods.
I always double my recipe and bake in a 9×13, but below are the measurements for an 8×8 pan.
Delicious Oatcake
1 1/2 cups quick oats
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup milk substitute of choice
1 large egg, lightly beaten
1/3 cup applesauce (not chunky)
1/4 cup creaming peanut butter
Combine the oats, sugar, baking soda, and cinnamon. In a separate bowl, mix together the vanilla, milk and egg. Pour the liquids into the dry and mix well.
Lightly grease an 8×8 pan and pour the mixture in. Bake at 350 degrees for 20 minutes.
Allow the cool completely (if you can!) before cutting into squares. The cooler they get, the less fragile they become.
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Notes on substitutions:
If you don’t have quick oats, you may be able to get away with whizzing old fashioned oats in a blender for a few pulses THEN measuring.
I’ve replaced the brown sugar with coconut sugar with great success. If you want to use a sugar substitute, please use a dry ingredient instead of wet (like honey, maple syrup, etc). This batter really can’t handle much more liquid without falling apart.
Eggs are the major allergen in this cake that I can’t figure out how to replace. I’ve tried with a flax seed egg but that just hasn’t worked out well at all.
If you don’t have any applesauce, you can replace it with one mashed banana. Some members of our family have latex allergies, so bananas are a no go for us.
Peanut butter can be replaced with any nut or seed butter.
Sparrowed 