>I’m leaving my munchkins today (and my husband too) for a particularly guilt-inducing destination. I’m headed to DisneyWorld to spend three days with the contributors to TravelingMom.com and I’m leaving them all behind. The fact that all the other moms going were doing the same didn’t make my children any happier. They don’t care that we’ll be spending most of our time in conference rooms talking social media. They hear the words DisneyWorld and they want in.
To ease my guilt, I prepared a big Oatmeal Cake. As I stirred the eggs, milk, vanilla, and sugar that make up the batter, I poured a lot of mommy love in the mix. Hopefully they’ll feel their mom’s love when they sit down to breakfast without me tomorrow morning in front of a steaming bowl of oatmeal cake topped with pureed peaches and smooth creme fraiche. I want each comforting bite to feel like one of my kisses.
This Oatmeal Cake is incredibly easy to whip up, and is a great choice for brunch buffets or coffee with friends. You can whip it up in less than 5 minutes by mixing all the ingredients together in the pan you will cook it in. I begged the recipe from the owner of the Country Gardens Bed and Breakfast near Lancaster, PA, and happily paid a dollar for it. I’ve been making it for guilt breakfasts as well as regular ones ever since. It may not make up for a missed trip to Disney, but it comes pretty close.
Baked Oatmeal Cake
Prep Time: 5 minutes
Cook Time: 1 hour
2 eggs, beaten
1 cup of sugar
1/2 cup of oil
2 teaspoons of vanilla extract
4 cups of quick oats
1 teaspoon of salt
2 teaspoons of baking powder
1 cup of milk
- Preheat oven to 350 degrees Fahrenheit.
- In a tall round casserole dish, mix the eggs, sugar, vanilla and oil together by hand.
- Add the oats, salt, baking powder and milk, mixing well.
- Bake for 50 to 60 minutes, until firm in center and golden.
- Serve warm (or reheated individually in microwave) with pureed peaches and creme fraiche or heavy cream drizzled on top.