This is a twist on baked oatmeal.

Oatcake with Almond Butter

1 cups oat bran
1 cups rolled oats
2 tsp baking powder
tsp kosher salt
2 tsp cake spice (from Penzey)

1 (15-oz) container low-fat ricotta
1 cup natural applesauce
1 tsp extract of choice (I use hazelnut or vanilla)
8 packets or cup Splenda
4 packets Stevia Plus (optional)
3 eggs
1 cup natural almond butter
cup hot water

Preheat oven to 350 degrees F. Prepare a 9 x 13 pan with mist of oil of choice.

Combine the dry ingredients in a mixing bowl and set aside.

In a food processor or blender, combine the wet ingredients and blend until smooth.

Add the wet ingredients to the dry ingredients and combine quickly.

Pour the creamy oat mixture into the prepared pan and place in the hot oven. Bake for 30-35 minutes. Test the center with a toothpick or clean knife. Allow cake to cool, and then slice into 16 equal pieces. Perfect for breakfast or dessert; cake also freezes well.

16 slices @ 4 points each