These healthy orange cranberry oat cakes make the perfect on-the-go breakfast!
The story behind the famous oat cakes comes from my addiction to similar ones I found at Blenders and my wallet yelling at me to stop spending money and make them at home. Serious, I started going there 3 times a week just for their oat cakes paired with a cup of coffee from next door. But at $2.50 a pop, it was time to see about implementing the recipe. Think of these orange cranberry oat cakes like a well balanced oatmeal bowl, only in the form of a patty. My family agrees that they have the perfect compact texture and just the right amount of moisture. It took 3 rounds of trial and error testing out this oat cake recipe until it was perfected.
They are gluten free with natural sugars from soaked dates and a dab of honey, and no added salt. In the beginning of each week I pit and soak 32 dates with 3 cups of water and leave them in my refrigerator. Then I pull out on an as-need basis when I am baking and use the dates instead of sugar. Just puree in a food processor or using Nutribullet with other liquids in your recipe (such as the egg whites for smooth blending).
I actually prefer them with cranberries to compliment the orange, so if you are feeling vivacious, go ahead and add ¼ cup of dried fruit into your recipe. My husband and big C don't like dried fruit, so I split the dough in half and add dried fruit into only a couple of patties. The fun part is you can be totally flexible and even add a few chocolate chips if you desire.
- Preheat oven to 350 Degrees F. Prepare a baking pan with parchment paper or liner.
- In a large bowl combine oats, flour, baking powder, cinnamon and chia seeds. Mix well and set aside. In a smaller bowl combine pureed dates, orange juice, orange peel, egg whites, Greek yogurt and honey. Combine well then add to large bowl of dry ingredients. Mix until all the liquid is absorbed into the oats. It will start to form a ball. If adding cranberries or dried fruit, add and combine evenly.
- Using your hands, form into a ball and flatten into a "patty" shape. Make about 5 large patties and place on your baking sheet. Bake at 350 Degrees F. for 15 minutes. Remove from oven and put directly onto a cooling rack. Let cool 10 minutes before serving.