These handy cakes are a great way to start your day. If you’re in a hurry, toss one in a food storage container to enjoy once you get to work. If you have more time, pop one in the microwave for 30 seconds, then top with a little milk and enjoy!
- 3 cups old-fashioned rolled oats
- 1 ½ cups low-fat milk
- ¾ cup unsweetened applesauce
- ⅓ cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ⅔ cup finely chopped dried apples
- ¼ cup finely chopped walnuts
- Step 1
Preheat oven to 375°F. Coat a muffin tin with cooking spray.
Combine oats, milk, applesauce, brown sugar, eggs, cinnamon, baking powder, vanilla and salt in a large bowl. Fold in dried apples and walnuts. Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Standard 12-cup muffin tin
To make ahead
Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.
Serving Size: 1 muffin Per Serving: 159 calories; protein 5g; carbohydrates 27g; dietary fiber 3g; sugars 12g; added sugar 6g; fat 4g; saturated fat 1g; mono fat 1g; poly fat 2g; cholesterol 33mg; vitamin a iu 112IU; vitamin d iu 22IU; folate 8mg; sodium 167mg; calcium 91mg; iron 1mg; magnesium 30mg; phosphorus 139mg; potassium 166mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 4mcg.