Yes, really this is a thing!!! Blueberries – yes. Spinach – alright. Oats – uh huh. Cake – yes, ma’am! Put it all together in one dish and you have a surprisingly tasty sweet treat!
A couple of years ago my wonderful hubby huberton gave me the Jessica Seinfeld book called “Deceptively Delicious”. The book is filled with tasty ways to sneak in a few more veggies into your kids diet. Let’s get one thing straight, I have no problem with a little deception when it comes to eating veggies. With that said this book is great, but some of the recipes are just plain jane; white flour, hunks of meat and they need a little extra nutrients added. Today’s recipe is my spin on the Blueberry Spinach Oat Crumb Cake.
I made this one day and it was gone the next! There are only 3 people living in this house! Chad loved it, Ava devoured it, even though she didn’t like the crumbs. This is not one of my most healthy recipes because there is still a substantial dose of sugar but I used organic cane sugar so that at least we aren’t eating a boatload of GMO’s with our cake. Next time I think I will try it with date sugar.
Blueberry Spinach Oat Crumb Cake
- 2 Cups Old Fashioned Oats
- 1 1/4 cups Whole Wheat Flour
- 1/2 cup Organic Cane Sugar (or date sugar)
- 1/2 tsp Cinnamon
- 1/4 tsp Baking Powder
- 1 tsp Vanilla
- 3/4 cup Coconut Oil
- 1 cup Blueberry Jam
- 5 Big Handfuls Fresh Spinach
Saute the spinach with a few teaspoons of water until wilted. Puree in a food processor until smooth. Preheat the oven to 375 degrees and grease an 8×8 baking dish. Combine the oats, flour, sugar, cinnamon, baking powder and vanilla in a large bowl. Add the coconut oil to the dry ingredients. Mix until everything is wet. Press half of the oat mixture into the bottom of the prepared pan. Bake until just browned on the edges 12-15 minutes. Combine the blueberry jam with the spinach. Spread the blueberry mixture over the oat layer then sprinkle with the reserved oat mixture. Bake until the topping is lightly browned. About 20 minutes. Set the pan on a rack to cool completely before cutting.
Puree the spinach.
Combine the dry ingredients and vanilla.
Add the coconut oil.
Press half the mixture into the pan and bake 12-15 minutes.
This recipe has a big dose of sugar, so splurge and buy a good organic blueberry jam made with non-GMO sugar. Mix the jam with the spinach puree.
Spread the mixture over the partially baked oats.
Sprinkle on the remaining oat mixture and bake for about 20 minutes.
Allow to cool, cut into slices and watch it disappear!
This would be delicious served with plain Greek yogurt or even some of this Secretly Healthy Ice Cream!
Cheers to Summer Sweets and Treats!