Breakfast Oatmeal Berry Cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 129.5
- Total Fat: 4.2 g
- Cholesterol: 2.5 mg
- Sodium: 112.4 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.0 g
- Protein: 3.5 g
View full nutritional breakdown of Breakfast Oatmeal Berry Cakes calories by ingredient
Introduction
Any fruit, fresh or frozen can substitute for the berries -- make ahead and eat for b-fast all week! Any fruit, fresh or frozen can substitute for the berries -- make ahead and eat for b-fast all week!Number of Servings: 12
Ingredients
-
2.5 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
1.5 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
1 serving Egg white, large
0.33 cup Maple Syrup
2 tbsp Canola Oil
1 tsp Vanilla Extract
1 tsp Cinnamon, ground
1 tsp Baking Powder
0.25 tsp salt, table (by CDOWNEY1)
0.75 cup Frozen Berries - Kirkland Nature's Three Berries
Tips
Play with the recipe -- very wet fruit will add moisture and may require more minutes of baking
Directions
Combine oats & milk in large bowl, cover and let soak over-night.
In the morning, preheat oven to 375 degrees
Coat 12 muffin tins with cooking spray OR use paper liners
Beat egg then stir into the egg the syrup, oil, vanilla, cinnamon, baking powder and salt.
Mix this egg-mixture into the soaked oats.
Divide the mixture into the 12 muffin tins (about 1/4 cup each) and top with fruit (about 1 tablespoon of fruit)
Bake until the cakes spring-back when touched (23 - 30 minutes) and let cool in pan for at least 10 minutes once removed from oven.
Loosen with knife or spatula -- can serve warm!
These will keep in refrigerator up to 1 week or in freezer (well-wrapped) up to 3 months.
Serving Size: 1 cake or "muffin" = 1 serving (makes 12 servings)
Number of Servings: 12
Recipe submitted by SparkPeople user PATHFINDER52.
In the morning, preheat oven to 375 degrees
Coat 12 muffin tins with cooking spray OR use paper liners
Beat egg then stir into the egg the syrup, oil, vanilla, cinnamon, baking powder and salt.
Mix this egg-mixture into the soaked oats.
Divide the mixture into the 12 muffin tins (about 1/4 cup each) and top with fruit (about 1 tablespoon of fruit)
Bake until the cakes spring-back when touched (23 - 30 minutes) and let cool in pan for at least 10 minutes once removed from oven.
Loosen with knife or spatula -- can serve warm!
These will keep in refrigerator up to 1 week or in freezer (well-wrapped) up to 3 months.
Serving Size: 1 cake or "muffin" = 1 serving (makes 12 servings)
Number of Servings: 12
Recipe submitted by SparkPeople user PATHFINDER52.