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Peach almond oatmeal skillet cake

This weeknight cake turns the morning oatmeal packet into a warm, tender skillet cake with built-in fruit and nuts. One bowl, one pan, and you have dessert for two in under thirty minutes.

Serves 2. 25 minutes, 8 at the stove.

About 300 calories a serving, 7 g protein, 33 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1/3 cup milk
  • 2 tablespoons honey

From your shelf

  • 1 packet (2.64 oz) Quaker real medleys oatmeal peach almond

Staples

  • 2 tablespoons butter
  • 1/4 cup [30 g] flour
  • 1 eggs
  • 1/4 teaspoon salt

  1. Heat your oven to 350°F [175°C]. Melt 2 tablespoons butter in a small skillet over medium heat and let it brown lightly, about 2 minutes, while you gather your ingredients.
  2. Crack 1 egg into a bowl and whisk it with 1/3 cup milk and 2 tablespoons honey until combined. Stir in the entire oatmeal packet, 1/4 cup flour, and 1/4 teaspoon salt until just mixed; a few lumps are fine.
  3. Pour the batter into the skillet with the browned butter and swirl to coat. Bake until the cake is set on top and a toothpick comes out clean, 14 to 16 minutes.
  4. Let it rest for 2 minutes, then turn out onto a plate or serve from the pan warm.

Note Swap milk for yogurt thinned with water if you have it. The cake keeps wrapped at room temperature for a day or refrigerated for two. Serve with a glass of cold milk or a dollop of yogurt.

On the label

Whole Grain Oats, Roasted Almonds, Brown Sugar, Dried Peaches, Sugar, Barley, Whole Grain Rye, Whole Grain Wheat, Natural Flavor, Salt.Contains Almond And Wheat Ingredients.

Quaker, grains/flour, serving 75 GRM, package 2.64 ONZ. Ingredients as printed on the label.

More from Quaker

Other peaches

Cooks as peaches, oats. Half of it left? Use up the peaches.

Had this in a photo? Cook with it Photograph your shelf