Fresh lemon juice and zest add the perfect pop of brightness and acidity to these delightful oatmeal cakes.
you’re able to use fresh or frozen raspberries, depending on what you have on hand.
Enjoy these oatmeal cakes for a healthy breakfast or snack.
Photo: Sara Haas
OurBreakfast Lemon, Raspberry & Cream Cheese Oatmeal Cakesare a great make-ahead breakfast or snack for busy mornings.
Perfectly portioned, these convenient oatmeal cakes are packed with cholesterol-lowering oats and fiber-rich raspberries.
Coat a 12-cup muffin tin with cooking spray.
Whisk 1/4 cup cream cheese, 1 tablespoon jam and 1 teaspoon lemon juice together in a small bowl.
Cover with the remaining batter.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Run a knife around the edges of the muffin cups to release the oatmeal cakes.
Cool in the pan for 10 minutes, then turn out onto a wire rack.
Serve warm or at room temperature.
To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.
Nonstick pans do not require cooking spray.
This also adds a nice touch when serving guests at brunch.
You’re batter will look slightly runny because you are not using flour.
We add low-fat cream cheese so the oatmeal cakes will have a moist, sink-into-your-teeth texture.
However, you might also pair it with a fruit salad like ourPurple Fruit SaladorEasy Fruit Salad.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
