4 Serves
79 Mins
25 g
53 g
30 g
Preheat your oven to 175°C and grease a baking pan.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
298 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
501 mg / 4,700 mgSodium
749 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
3 g / 28 gSugar
38 g / 50 gSaturated Fat
17 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large mixing bowl, combine the rolled oats, baking powder, and a pinch of salt.
In a separate bowl, cream together the butter and sugar until light and fluffy, then whisk in the eggs and milk.
Fold the wet mixture into the dry ingredients until just combined, ensuring no large lumps remain.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack for 24 minutes before slicing and serving.
Rolled Oats
Butter
Sugar
Egg
Milk
Vitamin A
1 µg / 900 µgVitamin C
0 mg / 90 mgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
298 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
501 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
38 g / 50 gSaturated Fat
17 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
4
g50
g15
g
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Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgAlcohol
0 g