1-1/2 CUP Whole Wheat Flour
1/2 CUP All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 CUP warm water
1 CUP Blueberries (frozen is fine just be sure to thaw it; you can also use dried or fresh)
4 CUP oats
1 CUP dried, sweetened cranberries
1/2 CUP raisins
1/2 CUP blueberries
1/2 CUP applesauce
1/2 CUP oil
1/2 CUP brown sugar
1 tsp vanilla
**PREHEAT OVEN TO 350 degrees**
1. Sift together dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). You can play with the combination of whole wheat and all-purpose flour until you get the right consistency. You can even go all whole wheat if that is what you prefer although it does tend to get really dry. If you go all white flour, this oatcake will quickly turn into a scone. I plan to experiment with other types of flour like soy or rice for a lower-gluten version.
2. Blend together the warm water and blueberries. Blending makes a difference. I think it's what gives the Starbucks Oatcake its distinct color. In the picture I posted, I DID NOT blend the blueberry thus... the cake looks brown. However, in earlier experiments with the recipe, I did blend and it does make allll the difference. Today I was just lady to get out the blender then have to clean it. :-(
3. In a separate bowl, mix the remainder of the ingredients (Oats, fruits, oil, applesauce, eggs, brown sugar, eggs, vanilla). Applesauce can be substituted for the oil to make this healthier fare but I found that all applesauce is too dry. The oil makes a big difference for me. You can play with the combination of oil to applesauce but make sure that you keep it at 1 cup. For instance, you can change the recipe to be 3/4 cup applesauce and 1/4 cup oil. That's actually going to be my next experiment and I will use extra virgin, cold pressed coconut oil instead of vegetable oil.
4. Add blueberry/water mixture to the oats mixture. Stir well before adding the flour.
5. Fold in the dry ingredients, one cup at a time. Once you add the flour, do not overwork it. I usually stir the mixture about 10 times to incorporate the flour into the wet ingredients and thats it. Overworking the flour will cause it to be TOUGH and too chewy. I like the texture to be crumbly.
6. Prepare 9x13 pan with Pam or a muffin tin -- whatever you prefer. I have not experimented with a muffin tin so you have to be careful with the cooking time. Keep an eye on it.
7. In a 9x13 pan -- bake for 25-30 minutes. If you use a muffin tin -- you're on your own. I don't know what the timing is. :-)