Having oatmeal for breakfast is great, but honestly it gets boring quite easily. This cake is pretty, delicious and a fun way to eat your oatmeal in the morning.
Most of the time I start my day with a bowl of oatmeal, because it is quick. But if you know me for a while you know that I love to be creative with food, so I would much rather be creating new and fun recipes every morning. Fortunately it I am free from school for a while, so I have all the time to do what I love the most.
- 1/2 cup oats
- 1 cup water
- 1 cup raspberries
- (optional) a sweetener like a banana or date syrup
Cook your oats in water until you get a very thick consistency. If you want to add in a sweetener, you can mix in a mashed up banana or another sweetener of your choice. To make the oats pink I mixed in 7 mashed raspberries.
Take a bowl and spread 2/3 of the oatmeal on the sides of the bowl. You can place a plastic foil on the sides first, to make sure that the cake comes out really easily. (Personally I did not need this.) If you feel like the oats aren’t stiff enough you can cook them a little longer or put the bowl in the fridge for about 15-20 minutes. If everything stays on the sides of the bowl properly add the leftover raspberries into the bowl.
Add the rest off the oats on top and spread it out evenly.
Now place the bowl into the fridge for 1 hour or if you make it the night before, leave it there overnight.
Turn the bowl up side down on a plate and try to flip out the cake. If the cake isn’t coming out, take a long fork to go around the edges to loosen the ‘cake’ and try it again.
Cut your raspberry oatmeal cake into pieces with a sharp knife and enjoy!
This cake was such a great way to eat my oatmeal differently and I can’t wait to experiment with different fruits, like blueberries and apples. What flavours would you like to try?