This has become one of our favourite breakfast dishes. Who doesn't like cake for breakfast? This does include oats which a lot of people who have issues with gluten need to avoid. We stayed away from oats for about two years before trying them again. Thankfully, they don't seem to bother us any more. That's a good thing because they are cheap!
My recipe is based off a recipe I found in a cookbook that my home church put together. I love looking through that book and seeing names of so many people that have influenced my life. The lady that submitted the original recipe for this was one of my teachers in Sparkies - a Bible club for kids. That programme helped me learn many Bible verses as a small child.
1/2 cup oil
1/3 cup sweetener of choice (honey, coconut sugar, brown sugar, etc.)
2 large eggs
2 + 1/2 cups oatmeal
1/2 cup finely shredded coconut
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup coconut cream
1/2 cup water
3/4 cup frozen blueberries
Preheat oven to 180℃ (350℉).
Combine oil, sugar, and eggs in a large mixing bowl. Stir well.
Add remaining ingredients, except blueberries. Mix thoroughly.
Fold in blueberries.
Pour into a lightly greased 9x9 inch baking dish.
Bake for 30 minutes.
We cut this into 6 pieces and it feeds our family of two adults and two children. The cake can be crumbly, so for our 18 month old son we serve it in a bowl with a bit of milk poured over the top. It's less messy for him that way.