Cherry Breakfast Cake
Overflowing with sweet cherries and the perfect companion to your morning coffee.
Ingredients
- 230 g (1½ cup) rolled oats
- 60 g (½ cup) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt, optional
- 55 g (¼ cup) butter spread
- 165 g (¾ cup) dark brown sugar, packed
- 2 large eggs
- 360 ml (1½ cup) milk
- 140 g (1 cup) frozen cherries
Directions
- Preheat oven to 350°F (180°C). Lightly coat a 9-inch x 9-inch (23 cm x 23 cm) baking pan with cooking spray.
- Mix oats, flour, baking powder, cinnamon, and salt together in a mixing bowl. Set aside.
- Place sugar, butter spread, egg substitute and milk into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds. Stop machine.
- Pour wet mixture into dry mixture and mix well. Fold in fruit.
- Pour into prepared baking pan.
- Bake for 25-30 minutes or until light golden brown. Cool on wire racks.
Nutrition Information
| Serving Size | 1 square |
| Amount Per Servings | |
| Calories | 190 |
| Total Fat | 8 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 5 mg |
| Sodium | 240 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 2 g |
| Sugars | 17 g |
| Protein | 4 g |
