Who bakes with bilberry jam? I do – when it is on sale at the local health food store. I had to try it, and I am so glad that I did! The bilberry flavor pairs very nicely with the cinnamon in these delicious, healthy oat cakes. The great thing about this recipe is that any flavor jam can easily be substituted if you you don’t want to venture out on the random bilberry limb with me. Use whatever you would like! As long as it doesn’t clash with the delicious cinnamon, and if it will, just omit the cinnamon. Easy as pie.
I have to admit, I got the idea for the basis of this recipe from one of those recipe videos that have been circulating around on FaceBook. I couldn’t resist trying it out and substituting my own healthier, corn-safe ingredients.
- 1 cup coconut palm sugar
- 2 pasture raised organic eggs
- 1 1/2 cups raw grass-fed milk, or milk alternative of choice
- 1/2 cup organic apple sauce (no citric acid or vitamins added)
- 2 tsp corn-free, gluten-free vanilla extract
- 1/2 tsp sea salt
- 1 Tbsp ground cinnamon
- 1 tsp. chia seeds
- 3 cups organic gluten-free rolled oats
- 2 tsp. corn-free baking powder
- organic bilberry fruit spread (Or other flavor of choice)
- corn-free confectioner’s sugar for dusting
- In a large mixing bowl, combine the eggs and palm sugar and stir until smooth using a whisk.
- Add the milk, apple sauce, vanilla extract, sea salt, cinnamon, and chia seeds. Give it a good stir.
- Stir in the oats and baking powder.
- Allow to sit for 20-30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit and grease your muffin tin with either avocado oil or coconut oil (I used a square one to make little square cakes)
- Fill each muffin compartment about 3/4 full. Add about 1 tsp. of fruit spread or jam to each muffin, then cover with another scoop of the oat mixture.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Dust the tops with a bit of confectioner’s sugar using a small metal mesh strainer.