USA : Vermont : Manchester : The Inn At Ormsby Hill
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Baked Oatmeal Cake with Fruit Compote and Vanilla Cream [rate this recipe]

1/2 cup canola oil
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
4 large eggs
2 tablespoons ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 cup whole milk
1 1/4 cups half & half
6 cups gluten free Bob's Red Mill old fashioned rolled oats (not quick cook or instant)
Fruit Compote
2 cups sliced fruit and/or berries
Vanilla Cream
2 cups sour cream or non-fat plain yogurt (for low fat option)
1 tablespoon vanilla extract
Seeds from one vanilla bean
2 tablespoons light agave nectar
1/4 cup heavy cream
1/4 cup granulated sugar

1. Combine oil, applesauce, sugar, eggs, cinnamon, baking powder, salt, vanilla, milk, and half & half in a large bowl. Whisk until thoroughly combined and the cinnamon is distributed evenly. Add the oats and mix well.
2. Pour mixture into a greased 9x13" baking dish. Cover and refrigerate overnight.
3. Remove dish from refrigerator about one hour before cooking.
4. Preheat oven to 350.
5. Bake uncovered for 30 minutes. Edges will be slightly browned.
6. Cut into squares and top with fruit compote and a dollop of vanilla cream

Fruit Compote
Put 2 cups mixed fresh fruit or berries in a sauce pan and cook on low heat until soft and juicy. Spoon over top of cake. This may be made the day before. Refrigerate overnight; warm before serving.

Vanilla Cream
Whisk together all ingredients until thoroughly combined and place a dollop on top of the fruit compote. Refrigerate or freeze any remaining cream.

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