Oatmeal is a healthy breakfast option full of satiating fiber, but eating a simple bowl of oatmeal each day can get boring. Blending your typical oatmeal ingredients into a batter and baking it serves up your morning oats in the form of a fluffy cake. You can blend the batter the night before and then pop it in the oven in the morning so you have breakfast ready in just 25 minutes.
This recipe is a refreshing and summery combination of lemon and raspberries. You can top the cake with yogurt as “frosting” for some additional protein.
- ¼ cup unsweetened applesauce
- ¼ cup unsweetened soy milk
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon maple syrup
- Dash vanilla extract
- ½ cup rolled oats
- ½ teaspoon baking powder
- Pinch salt
- ½ cup fresh or frozen raspberries
Preheat the oven to 350 degrees Fahrenheit and lightly grease a small ramekin or Pyrex dish. Combine all ingredients except raspberries in a blender and blend until smooth. Stir in raspberries and transfer to ramekin. Bake for 20-25 minutes, until baked through and let cool.
Yields 1 serving
Per serving: 291 calories, 7.7 g protein, 58.5 g carbohydrates, 9.1 g fiber, 22.7 g sugars, 4.6 g fat, 0.7 g saturated fat, 0 g trans fat, 0 mg cholesterol, 181 mg sodium, 436 mg calcium, 0.1 g omega-3 fats, 127 IU vitamin A, 29.8 mg vitamin C, 0.7 mg vitamin E, 2.5 mg iron, 0.7 mg zinc