Pre-Contest Oatmeal and Egg White Breakfast Cake

Makes 4 days (Can DOUBLE and Freeze too)

2 C. Regular (NOT quick cooking) oats
2/3 C / Splenda (in the big bag) or 8-12 packets
1 tblsp cinnamon
1 TBLSP Molly mc Butter OR pinch of salt
16 egg whites + 4 Whole eggs, lightly beaten
1 tblsp Vanilla Extract OR banana extract
1-2 Tblsp Flax Seed Meal, if desired)
1 tsp Baking Powder (this is what makes it cakey- for a denser cake OMIT this)

APPLE CINN Option:
Add 1 packet of SF FF Apple Cider mix

How to make it


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Preheat oven to 350. Spray an 8" glass baking dish with Pam. In large bowl, combine oats, splenda, cinnamon, flax, baking powder and Molly Mc Butter/salt. And Apple Cider mix (if using) Mix well.
In medium bowl, combine eggs/ egg whites and vanilla/ other extract. Mix well.
Add wet ingredients to dry ingredients and mix well. Pour into baking dish.
Bake 30-45 minutes or until center is set and firm to touch. Cool slightly


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