One of our neighborhood surf shops has a fantastic cafe that serves the tastiest vegetarian salads. Some of the ones I’ve had there are what motivated me to create this. This salad would be a good alternative for the holidays because of the cranberries, Brussels sprouts, and sweet ginger and Dijon dressing. Perfect for utilizing any leftover grains, vegetables, cheese, dried fruit, or nuts. You can divide it up into meal-prep containers for workday lunches or serve it at the table in one large bowl.
| Servings: | 24 |
| Yield: | 2 – 8 or 9 inch layer cake |
Ingredients
- 1 ½ cups boiling water
- ½ cup rolled oats
- ½ cup whole bran cereal
- 1 cup white sugar
- 1 cup packed light brown sugar
- ½ cup shortening
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
Instructions
- Pour boiling water over oats and bran cereal, and let stand 10 minutes.
- Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
- Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 114 mg |
| Sugars | 17 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
My daughter asked for oat bran cupcakes for her birthday. Honestly, I thought she might be kidding me but I searched on Google and came across your recipe. I made them today and iced them with her frosting recipe. Wow! The family commented on how light the cupcakes were and how delicious. I made them exactly according to your reci o e and would make these again for any, or no special, occasion! Thank you for this delicious recipe and making her birthday cake so special!
My husband loved. I used applesauce with a little yogurt and cut back sugar to 3/4 c. Added walnuts and cranrasins
I substituted one stick of butter for the shortening and added 1/2 to 1 cup fresh blue berries to half the batter.
The only change was I used 1/4 c. less sugar & it came out good. Great recipe.
Excellent! I did make some changes (like it seems everyone did–thanks for some GREAT suggestions). I used a generic raisin bran that I did not like as a cereal, but is great for this recipe. I added 1 tsp. vanilla. I used 1 single-serve container of blueberry-flavored Greek yogurt and 1 Tbsp. oil instead of shortening. And, I only had medium eggs, so I used 3 instead of 2. Oh, and for the sweetener, 1/2 c. white sugar and 1/4 c. honey. Baked for about 25 minutes; made 14 muffins. Mmmmmmmm! Yummy and MOIST!
This recipe is really SO versatile. I used the recipe provided as a guideline and substituted things I didn’t have. For instance at first I was disappointed to not have shortening and didn’t know what could be used in its place until I read the reviews! I made mine with the amounts of flour suggested, oatmeal suggested, and bran cereal suggested. I only had Raisin Bran so that’s what I used. I added 1 1/2 tbs of chia seeds, 1 tbs of whole flax seed and only 1 cup of powdered sugar (because that’s what I had). As used by another commenter I used low fat sour cream and a tbs of olive oil in place of the shortening. I also added in a tbs of honey and 1/4 cup of raisins. Coconut, shredded carrot, walnuts or zucchini in place of the raisins I added would be delicious. (Or with multiple of those!) I made them as muffins and 15 min was perfect for them. They are moist and fluffy! Perfect level of sweetness! My only qualm is that they stuck a great deal to the wrappers but honestly that may be because I didn’t let them cool before I tried one! Lol great recipe!
I’ve made this cake a few times and it’s both easy and delicious. It makes a great cake and would probably be good as muffins. I bake them 20-30 minutes and add vanilla and raisins. Moist and tasty!
This recipe makes great tasting guilt free muffins. I used crumbled raisin bran cereal instead of all bran. I substituted regular yoghurt with a capful of vanilla and a tbsp. Of veg. Oil for shortening. Added cinnamon, raisins, and nuts. Reduced the sugars based on my taste. Easy to vary and delicious.
Absolutely healthy,divine,moist My few modifications Didn’t use that amount oil,instead 1/2 fat free yoghurt + 1T butter Also added 1 cup carrot pulp Added handful almonds,mayb les.. Reduced sugar to only 1cup Brown.. Mayb wil add few dates next time.. Also next batch wil substitute flour wid brown..A definite must make
I needed a whole grain muffin recipe in which I could embellish. I used 5 grain rolled flakes for the rolled oats, Hodgson Mills Oat bran hot cereal and added apple pieces and frozen blackberries to the batter. Also increased the cinnamon, added allspice and vanilla to taste. Subbed Splenda for the white sugar (less 1/4 cup from recipe). Baked at 350 for 25 minutes. Nummy! Makes 12 muffins.
these are very good for a healhy muffins . i made them as stated but used half a cup of vanilla yogurt abd two tbsp of oil in place of the margarine. added shredded apple n pear , tsp of vanilla also turned out great and all three kids loved them. this is my healthy muffin recipe forsure
Very quick and easy, substituted butter for shortening added 1 cup of raisins and baked as muffins. My husband even liked them.This is a great breakfast muffin. Thanks for sharing.
I’m at that age, you know, gotta have fiber, and also have a sweet tooth. This recipe does both. I was skeptical that anything that’s good for me can also taste REALLY good. This does! I used All-Bran Buds. I reduced each sugar by 1/4 cup and used unsweetened applesauce in place of the shortening. I also added 1/8 tsp. nutmeg, 1/2 tsp. vanilla, 1/2 cup walnuts and 1/4 cup of raisins. I put half in my 8×8 pan and split the rest in 2 – 8×4 loaf pans. I checked doness with toothpicks, around 25-30 minutes. EXCEPTIONAL!!!!
I have never rated a recipe before… but this was too good not to rate. The only thing that I did was add some wheat germ to make it a little bit healthier. It was great though. Even my husband liked it and he’s picky.
This is such an easy recipe! I found all the ingredients in my very poorly stocked kitchen, and added a few spices to suit my taste. Since it’s just me and the boyfriend over here, I scaled down to 12 muffins, and added 1/4 tsps of nutmeg, allspice, and vanilla extract. I also used unsweetened instant oatmeal, because that’s all I had on hand. To try to make up the texture deficit from using softer oats, I added sliced almond and raisins from my breakfast-cereal topping stash. Excellently tasty! I just really recommend spicing up with whatever you have on hand… Otherwise these could get a little TOO simple.
I would really give this 4.5 stars if I could…It’s super moist but just too sweet for me. That’s an easy fix, though, so I will probably make these again. I added a chopped up pear to the batter, and made muffins.
Fantastic! Made it into muffins, added nutmeg, vanilla, raisins, and some pecans. Next time I’d try it w/ shredded apples.
Excellent, we all enjoyed it, I am going to make it for the tenants were I work today. Thanks. Marla-j
This recipe is so nice for a healthy treat. I look forward to having a muffin with coffee in the morning completely guilt free!! I substituted shortning for low fat sour cream with a tablespoon of canola oil, added a teaspoon of vanilla and substituted regular sugar with splenda blend brown and white sugar.
This is fantastic. I cut the sugar slightly and add a few additional spices, it is still a big hit with just about everyone.
Sorry but mine turned out dense and chewy…is it because I used baking powder instead of soda? Ah well, my toddler thought they were pretty tasty at least. Looks like he’ll be the one eating them.