Summer is here and our minds are filled with cravings for ice cream, popsicles, and all things cold and, unfortunately, unhealthy. While they are filling, they are not necessarily the best in regards to staying energized. Luckily, my grandmother has created a recipe for a simple and healthy cake that, when eaten with 8 ounces of any drink of your choice, is perfect for snacking during the time between meals, during break at work, or before exercise all year round. The best thing about these snack cakes is that you can trade the dry ingredients out for anything you want! Cranberries, apricots, nuts, you name it (even some chocolate for your sweet tooth). The recipe uses ingredients you probably already have in your kitchen, is easy to follow, and the result is delicious. It's as sweet and satisfying as ice cream with all the protein and nutrients you need to feel healthier and stay energized. You can also freeze the snack cakes to keep them longer and they will still taste just as fresh as the day you made them. Snack cakes are great to make for family, friends, parties, everything! The following recipe creates 18 cakes at approximately 125 calories each.

You will need:

2 ½ cups quick-cooking oatmeal, uncooked

1 cup raisins

1 cup chopped dates

½ cup 100 percent bran cereal

1 cup crushed pineapple, juice-packed, undrained

4 small apples (2 ½ inches in diameter) peeled, cored, chopped

2 eggs

4 tablespoons applesauce

1 tablespoon baking powder

2 teaspoons vanilla

Dash of salt

Vegetable cooking spray

18-cup muffin pan

Begin by combining the first four ingredients in a large bowl (the oatmeal, bran cereal, and any dry ingredients of your choice) then set aside.

Combine the rest of the ingredients (except for the cooking spray) in the container of an electric blender or fruit processor, and process the mixture until smooth.

Now, add the smooth mixture to the large bowl of dry ingredients, then stir until it is well-blended.

Coat the 18-cup pan in the vegetable cooking spray, then spoon the batter evenly into all 18 cups.

Bake at 350 for 35 minutes, remove and let cool, and enjoy!

(Note: the snack cakes do not rise during baking)