I like to develop recipes for eggless bakes a lot. While creating these recipes I always think how to incorporate some healthy parts into them. My daughter takes home bakes regularly to school. And it’s important for me to feed her some good stuffs by hiding them in the form of good looking food. She is a fussy eater and don’t like to eat cereals. But yes, she loves Oreo like me and you. So it’s easy for me to hide some good food under beneath an Oreo covered surface. 😛
Now let’s come to this recipe. After having these cake squares no one can tell you that they contain Oats. They tasted delicious, and with all the Oreo-cranberry bites the taste was better and it was simply not possible for us to stop at one. You’ll keep asking for one more square, and then for another one. Eat, Love, Repeat! 🙂
Mother’s Day is just around the corner. I wish you all mothers a very happy one, more power to us. Let’s make this world a better place for our children.
- All-purpose flour/Maida- ½ cup
- Quick-cooking oats- ½ cup (I used Quaker oats)
- Brown sugar- ½ cup (powdered)
- Salt- ¼ tsp
- Yogurt- ¼ cup
- Baking powder- 1 tsp
- Baking soda- ½ tsp
- Vegetable oil/Olive oil- ¼ cup
- Vanilla extract- 1 tsp
- Milk- 6 tbsp (I used toned)
- Dried Cranberries for sprinkling on top
- Oreo cookies- 6-7 (roughly broken into pieces)
Preheat the oven to 180 C. Prepare a 9”x 7″ cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
In a bowl mix all-purpose flour, oats and salt, keep aside. In a separate bowl mix yogurt, sugar, baking powder and baking soda. Wait for 2-3 minutes. The mixture will become little frothy, now mix in oil and vanilla extract. Add the flour mixture into this in 3 batches. And keep mixing. Now add milk, whisk well to form a lump free mixture.
Pour this into the prepared cake pan. Tap cake pan gently on kitchen counter couple of times to release the air bubbles. Now top the cake batter with broken pieces of Oreo cookies, and sprinkle the cranberries. Bake for 20-22 minutes. Insert toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean or with few moist crumbs. If not, bake for some more time, and then check again.
Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there till cools completely.
When cooled cut into squares. Serve and enjoy!
- Store the cake squares in an airtight container, consume them within 5 days. To be on a safer side, I’ll advice to keep them in the refrigerator, as it is summer now.
- I added some melted dark chocolate on top after cooling the cake completely. This step is optional, if you like go ahead with it.