Oatmeal Drop Cakes
Oatmeal Drop Cakes are moist, flavorful treats with warm spices, raisins, and nuts, perfect for breakfast or snacks, appealing to those who love hearty, sweet baked goods.
Ingredients
Instructions
- Blend together the sugar, shortening, and eggs.
- Add the salt, cinnamon, cloves, and nutmeg; mix well.
- Stir in the oatmeal.
- Sift together the flour and baking powder.
- Stir the soda into the sour milk.
- Add the flour mixture and sour milk alternately to the creamed mixture, beginning and ending with the flour.
- Fold in the raisins and chopped nuts.
- Drop by teaspoons onto a greased baking sheet.
- Bake at 350°F (175°C) for about 10 minutes.
Tips & Substitutions
For a healthier option, you can substitute half of the sugar with applesauce or use a sugar alternative. If you're out of shortening, coconut oil or unsalted butter works well. Consider adding some chopped dried fruits or swapping out the nuts for seeds if you have nut allergies. For added texture, try incorporating some chopped dark chocolate or a sprinkle of oats on top before baking.
Serving Suggestions
These oatmeal drop cakes are delightful on their own but can be enhanced with a dollop of whipped cream or a drizzle of honey. They pair beautifully with a cup of coffee or tea for a cozy afternoon snack. For a more substantial dessert, serve alongside vanilla ice cream or a scoop of your favorite yogurt. They also make excellent additions to breakfast or brunch spreads.
Storage & Reheating
Store leftover oatmeal drop cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Drop Cakes contains roughly 326 calories, with 7g protein, 64g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (58% of the Daily Value), iron (48% of the Daily Value), and calcium (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 664mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats in this recipe?
Yes, you can use quick oats, but the texture will be slightly different. Quick oats will create a softer cake, while rolled oats provide more chewiness. If you prefer a denser consistency, stick with rolled oats.
Is it necessary to use sour milk?
Sour milk is traditionally used for its acidity, which helps activate the baking soda. If you don't have sour milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes.
Can I make these oatmeal drop cakes gluten-free?
Absolutely! To make gluten-free oatmeal drop cakes, substitute all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free as well. The texture may vary slightly, but they should still turn out delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).