Look what happens to the leftover Oatmeal at The Leafy Cafe

It magically turns into delicious Oatmeal Cake! This is just meant to be a quick little post with a fast recipe and not so good photo of the cake I made this morning from my leftover oatmeal. The cake turned out so good I just had to tell y'all!

I am doing everything I shouldn't be and NOT what I'm supposed to be doing today. I have tons of receipts to file and bills to pay. I'm planning to post a story about our neighbors on the Ridge who have fantastic veggie gardens which they are already eating from BUT NO, I must make something out of  the leftover oatmeal instead, and this is it!

Low(er) Fat Oatmeal Cake


Ingredients:
1/8 c. canola oil or melted vegan margarine
3/4 c. brown sugar
3/4 c. caster or regular table sugar
1 mashed banana
2 T. ground flax seed mixed in enough warm water to cover
1 1/2 c. left-over prepared oatmeal
1 1/2 c. whole wheat pastry flour
1 t. baking soda
1/4 t. salt (I actually used less than this)
1 t. cinnamon
1/2 t. nutmeg
juice of 1 lemon

Topping Ingredients:
1/4 c. canola oil or vegan margarine
1/2 c. brown sugar
3/4 c. low fat oat milk (or other non-dairy milk)
1 c shredded coconut
 1/4 c. uncooked quick oats

Method:
Cake:
350 oven  9 x 13 brownie type pan sprayed with pan spray
Place canola oil or margarine in a medium saucepan and heat with sugars until melted. Add mashed banana, soaked flax seed and oatmeal and mix thoroughly. Sift four, baking soda, salt, cinnamon & nutmeg right into the pan in batches and stir until mixed (do not over stir) add lemon juice. Watch the magic happen! Pour into prepared pan and bake for about 30 minutes in regular oven, 20 minutes in convection oven.  Remove from oven and spread prepared topping evenly over cake and return to oven for 5 minutes more. Cool on rack.
Topping:
heat canola oil or margarine in saucepan with sugar until melted, add milk until bubbling. Remove from heat and add coconut & oats. Stir until blended.

Sláinte!