Vickie's Oatmeal Breakfast Cakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 150.7
- Total Fat: 3.8 g
- Cholesterol: 16.0 mg
- Sodium: 173.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 3.8 g
- Protein: 6.1 g
View full nutritional breakdown of Vickie's Oatmeal Breakfast Cakes calories by ingredient
Number of Servings: 24
Ingredients
-
2 eggs
1 tsp Vanilla
2 cups applesauce (unsweetened)
1 Banana (mashed)
1 1/2 tsp stevia powder
3 cups rolled oats
2 cups steel cut oats
1/4 falxseed meal
1 tbl cinnamon
1 tbl baking powder
1tsp salt
2 1/2 cups non-fat milk
1/2 cup sliced almonds
1/2 cup raisins
1/2 cup dried cranberries
1 tbl Almond Flour
Directions
Mix together eggs, vanilla, applesauce, banana, and stevia.
In a separate bowl mix oats, flaxseed meal, cinnamon, baking powder & salt. Then slowly add to the wet ingredients. then add in the milk.
In a separate bowl mix the almonds, raisins & cranberries with the almond flour, then fold into oat mixture.
place in lined baking muffin tins.
Bake for 30 minutes or until toothpick comes out clean.
Serving Size: makes 24 muffin cakes
Number of Servings: 24
Recipe submitted by SparkPeople user VDESOFI.
In a separate bowl mix oats, flaxseed meal, cinnamon, baking powder & salt. Then slowly add to the wet ingredients. then add in the milk.
In a separate bowl mix the almonds, raisins & cranberries with the almond flour, then fold into oat mixture.
place in lined baking muffin tins.
Bake for 30 minutes or until toothpick comes out clean.
Serving Size: makes 24 muffin cakes
Number of Servings: 24
Recipe submitted by SparkPeople user VDESOFI.