Kids Can Make: Oatmeal-Chocolate Snack Cakes

These delightful treats have a soft, tender crumb that harks back to old-fashioned snack cakes from the grocery store. For little kids: Let them dump the ingredients into the mixing bowls, whisk together the dry ingredients and stir in the chocolate chips. For big kids: Let them measure out the ingredients, spray the baking pan with cooking spray and help spread the batter in the baking pan.

Total Time:
1 hr 5 min
Prep:
5 min
Inactive:
30 min
Cook:
30 min

Yield:
12 snack cakes
Level:
Easy

NUTRITION INFO
Ingredients
  • Cooking spray
  • 1 cup whole-wheat pastry flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg
  • 3/4 cup packed light brown sugar*
  • 1/2 cup unsweetened applesauce
  • 3/4 cup semisweet mini chocolate chips
Directions
  • Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.

  • Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.

  • Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

About Diabetic Sweets: In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.

Kids Warning: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.


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    This recipe is featured in:

    Healthy Meals for Kids