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Summer Fruit Sangria Cake

Summer Fruit Sangria Cake: A Refreshing Twist on Dessert

Enjoy this Summer Fruit Sangria Cake, a delicious blend of flavors capturing summer's essence in a dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Rolled Oats Can substitute with quick oats for a softer texture.
  • 1 cup Peanut Butter Almond butter or sunflower seed butter can be used for nut allergies.
  • 1/2 cup Maple Syrup Honey can be used for a non-vegan option.
  • 1 cup Dark Chocolate Chips Can swap for dried fruit or nuts for a different taste.

Equipment

  • mixing bowl
  • Baking Sheet
  • spatula
  • Oven

Method
 

Step‑by‑Step Instructions for Crispy Chocolate Oat Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, peanut butter, and maple syrup. Mix until well combined.
  3. Gently fold in the dark chocolate chips, ensuring an even distribution.
  4. Scoop out tablespoon-sized portions on the baking sheet, allowing space for spreading.
  5. Bake for 10-12 minutes until the edges are golden brown. They should feel set to the touch.
  6. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 6gCalcium: 2mgIron: 6mg

Notes

Ensure oat consistency is not too finely processed for ideal texture. Let cookies cool completely to avoid sogginess.

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