Breakfast

Oatmeal Cakes - Vegeweigh is for Breakfast.

Oatmeal Cakes - Vegeweigh takes 15 minutes to prepare.

Oatmeal Cakes - Vegeweigh takes 30 minutes to cook.

Oatmeal Cakes - Vegeweigh makes 6 servings.

The ingredients for Oatmeal Cakes - Vegeweigh are:

Oat Cake:

1 ? c Steel Cut Oats, dry
3 c Water, hot
1 ? tsp Salt

? c Post Grape-Nuts Cereal
2 T. Date Sugar

Sauce:
2 c Pineapple crushed
2 Tb Apple Juice Concentrate
2 Tb Cornstarch
? c Water
1/8 t. Salt

Here is how you make Oatmeal Cakes - Vegeweigh:

Night Before:Cook Oatmeal, water, salt as directed.Press cooked oatmeal into square container (rubbermadeor tupperware) REFRIGERATE overnight to form.Breakfast:PREHEAT OVEN TO 350'Slice oatmeal into 12 slices.Coat both sides of slices with grapenuts Lay on oil-rubbed baking sheet.Sprinkle date sugar on each slice.Bake 350' for 30 minutesSAUCE:Combine all sauce ingredients in saucepan.Cook over medium heat until thick.1 serving = 2 slices w/ 1/2 c. sauce1 serv = 2Br 1fr 2GNumber of Servings: 6Recipe submitted by SparkPeople user SMILES4383.

The nutritional information for Oatmeal Cakes - Vegeweigh is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 296.8

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 622.6 mg
• Total Carbs: 65.9 g
• Dietary Fiber: 7.1 g
• Protein: 8.8 g