Oatmeal Cranberry Nut Breakfast Cake (Gluten Free)

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I’ve been experimenting more and more with different types of flour for baking purposes…some of this is spurred on by the gluten-free movement, some of it’s just because I want to branch out from regular wheat flour and try some of those cute little, albeit expensive for sure, packages of Bob’s Red Mill flours, like tapioca, rice, and others.  This recipe also includes my favorite~~oatmeal, and organic at that as in Country Choice Organics~~see, I won a contest they sponsored, so my prize was, you guessed it, oatmeal products!

Oatmeal Cranberry Nut Breakfast Cake (Gluten Free)

Makes:  2 about 7” diameter skillets or 1 large skillet

Preheat oven to 350

What you need:

4 beaten eggs

½ cup plain yogurt

½ cup oil

1 smashed banana

1 ½ cups tapioca flour (or rice flour)

½ cup packed brown sugar

3 tsp baking powder

1 tsp baking soda

½ tsp sea salt

2 cups old-fashioned oats

1 cup chopped walnuts

1 cup dried cranberries

Oatmeal Cranberry Nut Breakfast Cake (Gluten Free)

What you do:

Combine the eggs, oil, yogurt and banana in a small bowl and blend well.  Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and blend.  Add the wet ingredients to the dry and blend well.

Add the oatmeal, walnuts and cranberries and mix.  Pour into a well-greased cast iron skillet.  Bake in a preheated 350 oven about 25-30 minutes or until a toothpick comes clean from the center.  Let cool and serve.

Oatmeal Cranberry Nut Breakfast Cake (Gluten Free)

Oatmeal Cranberry Nut Breakfast Cake (Gluten Free)

 

 

©Alice D’Antoni Phillips   Ally’s Kitchen

6 Comments

  1. Ally, I grew up in a rural neighborhood (and era, ha!) where ladies would get together periodically for a “kafee klatsch” (not sure if I spelled that right) — basically it involved lots of fresh coffee, “coffee cake,” and a whole bunch of yakking and laughter. Your breakfast cake reminded me of that just now. Good times! Good cake!

    • Oh, Kim! I just love your memories! And, it’s the food that brings these out in us…I do remember these gatherings…we had similar ones in our town…those were the days where as a kid you just went out, walked down the street, knocked on a neighbor’s door, or just opened it!, and joined whomever was there! Yes, great times…you are so good to me…thanks for visiting, angel…xox

  2. Another beautiful recipe from a BEAUTIFUL Chef !! This looks absolutely DELISH !! It can be hard finding a really good gluten free cake recipe that cooks well in a cast iron skillet and it looks as if you have found a solution to that problem 🙂 I will be trying this very soon and will send you pics. xoxo

    • Lisi Lisi…my Boho sisssie!! I polished off the last piece this morning w/my coffee…even after 3 days, it was good…full of dense healthiness! Yes, you must have pictures…love that and love you!! xox

  3. Boy, this looks good! I just got me with a bag of marked down tapioca flour ! So, you have ESP..”I have all the other stuff , so I am going to make this in my trusty cast iron skillet ! xxoo

    • Oh, Lori, I was rubbing my crystal ball, and saw you w/your tapioca flour!! See, another Allllweee talent…watch out…I see everything!! lol!!! xoxox

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