Mother Earth Living

Herbs for Breakfast: Oatmeal Pudding Cake

Try out this tasty breakfast treat
By Debbie Whittaker
February/March 1999
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Serves 8

This easy breakfast treat is every bit as delicious as most pastries. It’s a good dish to cook for a crowd.

• 2 eggs
• 2 cups low-fat milk
• 1 1/2 cups instant oatmeal
• 1/2 cup unbleached flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon each ground cinnamon, ­ginger, and turmeric
• 1/4 cup sugar
• 3/4 cup walnuts, chopped
• 1/3 cup dried blueberries, sweetened ­cranberries, or cherries
• 1 cup nonfat vanilla yogurt
• 1 can Bing cherries, drained

1. Preheat the oven to 350°F.

2. Beat the eggs with the milk in a large bowl. Stir in the oatmeal.

3. Sift the remaining dry ­ingredients into the bowl and mix well.

4. Fold in the walnuts and dried fruit.

5. Pour into a well-greased, floured 9-by-9-inch bakingpan.

6. Bake on the middle rack for 40 minutes.

7. Slice and serve topped generously with yogurt and Bing cherries.

Click here for the original article, Herbs for Breakfast.

Debbie Whittaker is a Denver, Colorado, food writer and recipe developer.

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