Breakfast cake

I realise that this entry will be controversial but, first thing I need to come clear about is that I do not like cereals. Don’t misunderstand me, I like the sugary one with the tiger, the puff one with honey, any of the chocolate coated ones… in essence, anything that is not healthy.

But cereals in general, I do not like. They get between my teeth, they are either too hard or too soft and so I find difficult to like them.

A few years back, many, having failed to persuade me to eat cereals for breakfast, mom came up with a canning plan.

She spoke to her friends and eventually sourced the recipe for an oat cake. It was amazing.
This recipe is a bit healthier than hers, a s she used three eggs, if I remember correctly, but much lighter.

Cooking time: 15 minutes prep + 40 minutes bake
Quantity: This mix makes a cake for 6

1. I use self-rising flour and baking powder as a must to lift the weight of the oat flakes.

2. Use equal size of berries. Frozen are fin as long as they are not too large.

3. As each oven is different, I would advise that, if in doubt, you check whether the cake is cooked by piercing it with a knife. (If the knife comes clean, it is cooked)

4. Use a measuring cup for the measurements in volume.


350 ml of flour
150 ml of oat flakes
2 tea spoons of baking powder
150 ml of sugar
150 ml milk
50 ml of sunflower oil
1 egg
150 ml of berries

Cooking Instructions:

Preheat the oven at 180 degrees c, gas mark 4.

Mix the flour, oats and baking powder.

In a different bowl, whisk the egg and the sugar. Add the milk, the oil and mix until smooth.

Incorporate the flour slowly to the wet mix. Make sure that you avoid lumps. When you have a smooth mix add the berries and fold to avoid breaking them.

Oil or butter the bottom and sides of a baking tin and pour the mix on the tin.

Place it in the middle of the oven and bake for 45 minutes, or until cooked.

Leave to cook down and take away from the mould.

It is a great start of the day.

Photograph by Cristina Lanz-Azcarate
Recipe by Rosa Azcarate Ruiz and Cristina Lanz-Azcarate

Please feel free to use this recipe for your own personal use, not commercially. All images and recipes are property of the author/s as specified and all rights are reserved. If you wanted to share any of the information provided, send a link to the website but do not extract/copy the information without prior permission.