February 18, 2018
Breakfast, Desserts, Cakes,
Snacks, Grains, Oats, Fruit, Blackberry, Budget-Friendly, Make-Ahead, No Refrigeration, Brunch, Picnic, Summer, Food Processor, Oven Bake, High Fiber, Spring more
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"I found this recipe in Cooking Light magazine years ago but haven't made it in 10 years. Posting it here I plan to change that! What I do remember is I made it for a family dinner and it was a big hit, and you would never know it had oatmeal in it or was a low-fat dessert. You end up with a crumbly dessert with a strong nutty flavor with lots of topping. It calls for blackberries, but I think you could sub any kind of berry or even dried figs or cranberries. This one is a winner even for those not watching their calories."
Preheat oven to 350*.
To make batter, first process oats in a food processor until finely ground.
Lightly spoon flour into a dry measuring cup; level with a knife. (too much flour will make this cake dry). Add flour, sugar, baking powder and salt to food processor; blend well.
Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl.
Combine milk, eggs, and vanilla in a small bowl, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in frozen blackberries (do not use fresh or thawed blackberries as they will bake away and the juices will discolor the batter).
Pour mixture into a 9-inch pie plate or 8x8 inch glass baking dish, coated with cooking spray.
Combine all topping ingredients in a food processor and process until finely chopped. Sprinkle topping evenly over batter.
Bake for 45 mins or until lightly browned.
Cool completely on a wire rack.
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