A nourishing breakfast cake with a modest amount of sugar, made by mixing rolled oats with pieces of dried apricot. Its practical, lunchbox-friendly format makes it a simple way to start the day with energy.
Soak the rolled oats in the milk for 10 minutes to soften them.
Whisk the eggs and sugar, then add the cooking oil and soaked oats.
Sift the flour and baking powder into the batter. Add the chopped dried apricots and stir gently.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick inserted into the center comes out clean.
For a softer cake, soak the rolled oats in milk for a few minutes before adding them to the batter. Allergens: contains gluten (from flour and oats), egg, and milk.
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