Yummy and Healthy: Oatmeal Cake

If this recipe looks familiar, it's because I got it off the side of the Quaker oats canister. Except they called it "low fat chewy fruit and oatmeal bars." That title is very misleading. It made me think of granola type bars. It doesn't bake up like that at all. It comes out as a moist, heavy cake. Very good, very filling.

One more note: this recipe calls for low-fat or fat free ingredients. If you don't have all of that on hand (I don't), the recipe is still very delicious when you are done!

• 3/4 c firmly packed brown sugar
• 1/2 c granulated sugar
• 1 c (80z) vanilla or plain low-fat yogurt
• 2 egg whites, lightly beaten
• 2 T vegetable oil
• 2 T fat-free milk
• 2 t vanilla (I double it and use more than 1 T)
• 1 1/2 c all-purpose flour
• 1 t baking soda
• 1 t ground cinnamon
• 3 c uncooked quick or old fashioned oats
• 1 c diced dried mixed fruit, raisins or cranberries

1. Heat oven to 350 degrees. In large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.
2. Spread dough onto bottom of ungreased 9x13 inch baking pan
3. Bake 28-32 minutes or until light golden brown. (Since this recipe is brown when uncooked, "light golden brown" is hard to tell. I take it out when the top has a caramel color. In our oven, that means 28 minutes of baking.) Cool completely on wire rack. Cut into bars. Store tightly covered.

I serve this for breakfast, but since I am not "with it" enough to bake first thing in the morning, I make this the day before. We love this served with fruit on the side (I personally leave the fruit out of the recipe) and a tall glass of milk. If there is any left over, we have this as an afternoon snack.

Enjoy!