Blueberry Oatmeal Cake

When I was at the warehouse store, the 9-pound box of rolled oats seemed like a fine idea. “100+ servings,” it proclaimed. I figured I had breakfast covered for more than three months. And for just pennies a day!

Then I lugged the box home. It looked a lot bigger on my pantry shelf than on the store shelf. But luckily, I can think of a lot of uses for rolled oats. Oatmeal cookies, for one. Fruit crisps, like the recipe I posted earlier. And this breakfast cake, which is from a new book, “Fix-It and Enjoy-It! Healthy Cookbook,” by Phyllis Pellman Good (Good Books, $15.95), which combines recipes contributed by home cooks with nutritional expertise from the Mayo Clinic.

Blueberry and Oatmeal Breakfast Cake
Jean Butzer, Batavia, N.Y.

Yield: 8 servings

1 1/2 cups whole-wheat pastry flour
3/4 cup uncooked rolled oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons ground cinnamon, optional
3/4 cup skim milk
2 tablespoons canola oil
2 tablespoons mashed banana or unsweetened applesauce
Egg substitute equivalent to 1 egg or 2 egg whites
1 cup blueberries, fresh or frozen

Preheat oven to 400 degrees. Spray an 8-inch round baking pan with cooking spray.

Combine flour, oats, sugar, baking powder and cinnamon in medium-sized mixing bowl. In 2-cup measure, mix milk, oil, mashed banana or applesauce and egg.

Add wet ingredients to flour mixture. Stir until just moistened. Gently fold in blueberries. Spoon into baking pan. Bake, uncovered, 20-25 minutes, or until tester inserted in center of cake comes out clean.

Per serving: 211 calories; 9g protein; 33g carbohydrates; 5g fat; 0.5g saturated fat; 2.5g monounsaturated fat; 2g polyunsaturated fat 2g; 1mg cholesterol; 125mg sodium; 4mg fiber.