The second trimester of pregnancy usually means an increase in appetite (finally!) and needing to have a bite to eat every few hours in order to avoid light-headedness and/or ravenous hunger.
Being a mom to a 2 1/2 year old usually means eating on the go and not having a lot of time to either a) cook or b) enjoy a leisurely meal.
These maple oat cakes fulfill those two specific needs of a pregnant mom: avoiding low blood sugar and having an easy, quick, & portable snack on hand.
Now don’t be fooled by the “cakes” part of the title; these are nether fine, delicate, nor super sweet like birthday cake. They’re more akin to baked oatmeal: dense, hearty, and very lightly sweetened. I could have called them “pucks”, but let’s be honest… that doesn’t sound very appealing now does it?!
Simple, rustic, and wholesome, these vegan oat cakes are a cinch to throw together and are ideal for tossing into an overstuffed diaper bag for when the inevitable pregnancy hunger strikes. They are 100% whole grain, sweetened only with a bit of pure maple syrup, and are perfect as a quick breakfast, snack-on-the-go, and/or healthy dessert. They are also fully customizable. Toss in a couple handfuls of dark chocolate chips, dried fruit, and/or nuts for a trail mix version. Add a few tablespoons of your favorite nut butter to the batter. You could even include some fresh berries. The possibilities are endless!
Hearty Maple Oat Cakes [vegan]
Prep Time: 5 minutes
Cook Time: 12 minutes
Keywords: bake breakfast dessert snack vegan
Ingredients (3 cakes)
- 1 cup old-fashioned rolled oats
- 3/4 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 3 Tbsp neutral-flavored vegetable oil (I used safflower oil)
- 1/2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
Preheat oven to 350°F. Lightly oil 3 individual ramekins.
In a medium mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Stir in the oil, vanilla, and maple syrup until well-combined.
Evenly divide the cookie dough between the prepared ramekins, lightly pressing the dough down and smoothing the tops.
Bake for 12-14 minutes, or until golden on top but still soft in the center. Enjoy warm straight from the ramekins or let cool completely before running a butter knife around the outside of each cake to help remove from ramekins. Best when eaten within a day or two of baking.