Autumnal Granola Cake

Spode Blue Italian tea set on table

I’ve already made several batches of what I can only describe as something between a granola bar and a cake. It’s perfect afternoon pick me up! The autumn season inspires me and I adore using ingredients like cinnamon, pumpkin and cranberry in my baking.

I think it has more of a cake consistency due to the gluten-free flour that I use. I find that when cooking with gluten-free flour, my baked goods tend to be temperamental in consistency.

What I love most about this little concoction is that it’s incredibly healthy and it’s the type of recipe that you can get really creative with… You can add blueberries, and lemon zest for a more summer flavor pairing or dried cherries and chocolate Valentines Day.

Let me know if you give this recipe a try!

Autumnal Granola Cake

  • 1/4 cup dark brown sugar
  • 3 tbsp + 2 tsp gluten-free flour
  • 1 tbsp cinnamon ( use less if you’re not a cinnamon lover like me!)
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cup gluten free quick cooking oats
  • 1/4 cup dairy free mini chocolate chips
  • 1/3 cup dried cranberries
  • 1/3 cup raisins
  • 1 tsp vanilla powder ( you can also substitute and use vanilla extract)
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • 1/2 cup unsweetened applesauce
  • 3 tbsp vegtable oil
  • 1 egg
  • 2-3 tbsp caramel apple flavored syrup
  • 1/4 cup quick cooking oats mixed with cinnamon reserved for the topping
  1. Preheat oven to 350 and spray a little low fat cooking spray into an 8×8 pan.
  2. Mix all dry ingredients.
  3. Add chocolate chips, cranberries and raisins.
  4. In a separate bowl, add the wet ingredients together.
  5. Mix wet ingredients into the dry mixture.
  6. Spread in pan and add the reserved oats to the top
  7. Bake about 30 mins like to cut these into about 6-8 pieces. This cake freezes well!

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