School Days Snack Cake

Soaking steel-cut oats in buttermilk softens them but still preserves a nice crunch. This cake makes a great afternoon snack or classroom treat; top it with a low-fat icing and you have a delicious family dessert.


NUTRITIONAL INFORMATION:
Calories: 176
Fat: 5.2g
Saturated fat: 2.8g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.4g
Protein: 4.1g
Carbohydrate: 28.9g
Fiber: 1.4g
Cholesterol: 29mg
Iron: 1.3mg
Sodium: 266mg
Calcium: 69mg



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Ingredients

• 1½ cups buttermilk
• ½ cup steel-cut oats
• ½ cup oat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2/3 cup packed brown sugar
• ¼ cup butter, softened
• 1½ teaspoons vanilla extract
• 1 large egg
• Cooking spray
• 1 tablespoon powdered sugar (optional) 



PREPARATION


1. Combine buttermilk and oats; cover and refrigerate 8 hours.
2. Preheat oven to 375°.
3. Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.
4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.
5. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
6. Cool 10 minutes in the pan on a wire rack. Cut into 12 even squares. Dust with powdered sugar, if desired.

Servings: 12 servings of 1 square each







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