It’s a Sunday morning, friends are arriving in an hour, and you don’t feel like playing professional pastry chef. These mini oat and apple cakes are exactly for that moment. Forty-five minutes, one single bowl, and nobody will believe you didn’t spend hours preparing.
Ingredients :
- Oat flakes — Use ordinary rolled oats, not the instant packets. Fine shop-bought oats work very well. The idea is that they absorb the hot milk and swell — that’s what gives the final result its compact and soft texture, not flour.
- Apples — A sweet, firm apple like Golden or Fuji. Avoid Granny Smith unless you like a tangy taste — which can be nice too. Cut the dice to about 1 cm so they cook through without staying crunchy.
- Eggs — They act as the binder. Two eggs for 6 to 8 cakes is the right ratio. With only one, the texture becomes crumbly. With three, it becomes too dense, almost rubbery.
- Melted butter — Only twenty grams — just enough so the crumb isn’t dry. You can replace it with coconut oil if you want a slightly different, more tropical fragrance.
