Ingredients

• 2 1/2 cups rolled oats, ground in food processor til fine
• 1 teaspoon baking powder, aluminum-free
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup canola oil
• 1/4 cup raw sugar
• 1/4 cup molasses
• 1/4 cup honey
• 1/2 cup natural-style peanut butter, softened in the microwave for easy mixing
• 1 1/4 cups water
• 1/2 teaspoon vanilla extract

Instructions

1. Heat oven to 375°F

2. Grease, flour, and line the bottom of a cake pan with parchment. (I love Baker's Joy, and this is a minimal amount of wheat flour, anything else won't keep the sticky oatmeal from sticking).

3. Whisk together ground oats, baking powder, baking soda, and salt in a medium bowl.

4. In another bowl, whisk together the egg, canola oil, raw sugar, molasses, honey, peanut butter, water, and vanilla until smooth. Incorporate into dry mixture.

5. Pour into cake pan and bake 15 minutes or until set. Mine was finished in exactly 15 minutes. The oats make this cake finish faster than other cakes, so be sure to not overcook.

6. Voila! Enjoy.