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Photo: Sara Haas
Active Time:15 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:50 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Jump to recipeOurBreakfast 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. The eggs and milk add protein and applesauce is a stand-in for oil, which helps lower the total calories for each cake. The creamy, jammy center is a nice surprise and the lemon adds a brightness that pairs beautifully with the raspberries. Keep reading for our expert tips to ensure baking success and some smart ingredient substitutions to ensure you can make this with what you have on hand.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Our recipe calls for 1 teaspoon of fresh lemon juice and 1 teaspoon of lemon zest. If you don’t have a lemon available, substitute it with fresh lime in a 1:1 ratio, as its flavor is similar. Alternatively, you could use an orange, which is sweeter.To get the right consistency and best flavor, it’s important to use old-fashioned oats and use a measuring cup to dole out the correct amount. Old-fashioned oats cook faster, too.We love the bright flavor of raspberry jam and raspberries, but feel free to use any jam, preserves or berries you have on hand—such as blueberry strawberry or a mix of berries. They’ll all be delicious in this oatmeal cake recipe. You can replace the vanilla extract with another flavored extract, too.If you plan to freeze a batch of oatmeal cakes, wrap them in plastic wrap to prevent freezer burn and then wrap a second layer using foil. This will prevent freezer odors from infiltrating.Nutrition NotesRolled oatscontain a special type of fiber called beta-glucan, which is beneficial for your overall digestive health and also great for heart health, as this fiber helps to remove bad cholesterol from the body. You’ll get this health benefit from all types of oats, including rolled, instant, quick and steel-cut, for example.Raspberrieshave a lot going for them. They have the most fiber of any berry, so you are getting a huge gut health benefit immediately. They are also high in inflammation-lowering antioxidants—their bright reddish-pink color gives that away.Reduced-fat cream cheeseis used in this recipe over full-fat cream cheese. This is beneficial because the reduced-fat cream cheese is softer, making it easier to mix with the jam. It also has less total fat and less saturated fat than regular cream cheese, which is great for heart health.Unsweetened applesauceis a genius substitution for oil to add moisture to baked goods. It has a fairly neutral flavor, so it won’t give an apple flavor. That means you get all of the nutrition and structure benefits without changing the flavor of your baked goods. It’s also a low-calorie ingredient, so using applesauce over oil lowers the total calories for each cake.
Jump to recipe
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. The eggs and milk add protein and applesauce is a stand-in for oil, which helps lower the total calories for each cake. The creamy, jammy center is a nice surprise and the lemon adds a brightness that pairs beautifully with the raspberries. Keep reading for our expert tips to ensure baking success and some smart ingredient substitutions to ensure you can make this with what you have on hand.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Our recipe calls for 1 teaspoon of fresh lemon juice and 1 teaspoon of lemon zest. If you don’t have a lemon available, substitute it with fresh lime in a 1:1 ratio, as its flavor is similar. Alternatively, you could use an orange, which is sweeter.To get the right consistency and best flavor, it’s important to use old-fashioned oats and use a measuring cup to dole out the correct amount. Old-fashioned oats cook faster, too.We love the bright flavor of raspberry jam and raspberries, but feel free to use any jam, preserves or berries you have on hand—such as blueberry strawberry or a mix of berries. They’ll all be delicious in this oatmeal cake recipe. You can replace the vanilla extract with another flavored extract, too.If you plan to freeze a batch of oatmeal cakes, wrap them in plastic wrap to prevent freezer burn and then wrap a second layer using foil. This will prevent freezer odors from infiltrating.Nutrition NotesRolled oatscontain a special type of fiber called beta-glucan, which is beneficial for your overall digestive health and also great for heart health, as this fiber helps to remove bad cholesterol from the body. You’ll get this health benefit from all types of oats, including rolled, instant, quick and steel-cut, for example.Raspberrieshave a lot going for them. They have the most fiber of any berry, so you are getting a huge gut health benefit immediately. They are also high in inflammation-lowering antioxidants—their bright reddish-pink color gives that away.Reduced-fat cream cheeseis used in this recipe over full-fat cream cheese. This is beneficial because the reduced-fat cream cheese is softer, making it easier to mix with the jam. It also has less total fat and less saturated fat than regular cream cheese, which is great for heart health.Unsweetened applesauceis a genius substitution for oil to add moisture to baked goods. It has a fairly neutral flavor, so it won’t give an apple flavor. That means you get all of the nutrition and structure benefits without changing the flavor of your baked goods. It’s also a low-calorie ingredient, so using applesauce over oil lowers the total calories for each cake.
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. The eggs and milk add protein and applesauce is a stand-in for oil, which helps lower the total calories for each cake. The creamy, jammy center is a nice surprise and the lemon adds a brightness that pairs beautifully with the raspberries. Keep reading for our expert tips to ensure baking success and some smart ingredient substitutions to ensure you can make this with what you have on hand.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cupreduced-fat cream cheese1tablespoonraspberry jam1teaspoonfinely grated lemon zest1teaspoonfresh lemon juice3cupsold-fashioned rolled oats1 ¼cupslow-fat milk1cupfreshorfrozen raspberries, divided⅓cuppacked brown sugar¼cupunsweetened applesauce2large eggs, lightly beaten1teaspoonbaking powder1teaspoonvanilla extract½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
¼cupreduced-fat cream cheese
1tablespoonraspberry jam
1teaspoonfinely grated lemon zest
1teaspoonfresh lemon juice
3cupsold-fashioned rolled oats
1 ¼cupslow-fat milk
1cupfreshorfrozen raspberries, divided
⅓cuppacked brown sugar
¼cupunsweetened applesauce
2large eggs, lightly beaten
1teaspoonbaking powder
1teaspoonvanilla extract
½teaspoonsalt
DirectionsPreheat oven to 375°F. 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.Combine 3 cups oats, 1 1/4 cups milk, 1/2 cup raspberries, 1/3 cup brown sugar, 1/4 cup applesauce, 2 eggs, 1 teaspoon baking powder, 1 teaspoon vanilla, 1 teaspoon lemon zest and 1/2 teaspoon salt in a large bowl, breaking up the raspberries to distribute them throughout the batter. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top with a dollop of the raspberry cream cheese and some of the remaining 1/2 cup raspberries. 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.EquipmentMuffin tin with 12 (1/2-cup) cupsFrequently Asked QuestionsRefrigerate oatmeal cakes in an airtight container for up to 2 days, or freeze them in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.Nonstick pans do not require cooking spray. However, to maintain their pristine condition and reduce wear, you can use paper muffin liners—whether plain or decorative. This also adds a nice touch when serving guests at brunch.You’re batter will look slightly runny because you are not using flour. If you let the batter sit out for 20 minutes or while the oven is preheating, that should help the oats absorb some of the liquid before you add it to the muffin tins.We add low-fat cream cheese so the oatmeal cakes will have a moist, sink-into-your-teeth texture.What first comes to mind is enjoying an oatmeal cake with aperfect cup of coffee, your favorite tea orHealthy Hot Chocolate. However, you can also pair it with a fruit salad like ourPurple Fruit SaladorEasy Fruit Salad.EatingWell.com, November 2022
Directions
Preheat oven to 375°F. 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.Combine 3 cups oats, 1 1/4 cups milk, 1/2 cup raspberries, 1/3 cup brown sugar, 1/4 cup applesauce, 2 eggs, 1 teaspoon baking powder, 1 teaspoon vanilla, 1 teaspoon lemon zest and 1/2 teaspoon salt in a large bowl, breaking up the raspberries to distribute them throughout the batter. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top with a dollop of the raspberry cream cheese and some of the remaining 1/2 cup raspberries. 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.EquipmentMuffin tin with 12 (1/2-cup) cupsFrequently Asked QuestionsRefrigerate oatmeal cakes in an airtight container for up to 2 days, or freeze them in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.Nonstick pans do not require cooking spray. However, to maintain their pristine condition and reduce wear, you can use paper muffin liners—whether plain or decorative. This also adds a nice touch when serving guests at brunch.You’re batter will look slightly runny because you are not using flour. If you let the batter sit out for 20 minutes or while the oven is preheating, that should help the oats absorb some of the liquid before you add it to the muffin tins.We add low-fat cream cheese so the oatmeal cakes will have a moist, sink-into-your-teeth texture.What first comes to mind is enjoying an oatmeal cake with aperfect cup of coffee, your favorite tea orHealthy Hot Chocolate. However, you can also pair it with a fruit salad like ourPurple Fruit SaladorEasy Fruit Salad.
Preheat oven to 375°F. 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.
Combine 3 cups oats, 1 1/4 cups milk, 1/2 cup raspberries, 1/3 cup brown sugar, 1/4 cup applesauce, 2 eggs, 1 teaspoon baking powder, 1 teaspoon vanilla, 1 teaspoon lemon zest and 1/2 teaspoon salt in a large bowl, breaking up the raspberries to distribute them throughout the batter. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top with a dollop of the raspberry cream cheese and some of the remaining 1/2 cup raspberries. 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.
Equipment
Muffin tin with 12 (1/2-cup) cups
Frequently Asked QuestionsRefrigerate oatmeal cakes in an airtight container for up to 2 days, or freeze them in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.Nonstick pans do not require cooking spray. However, to maintain their pristine condition and reduce wear, you can use paper muffin liners—whether plain or decorative. This also adds a nice touch when serving guests at brunch.You’re batter will look slightly runny because you are not using flour. If you let the batter sit out for 20 minutes or while the oven is preheating, that should help the oats absorb some of the liquid before you add it to the muffin tins.We add low-fat cream cheese so the oatmeal cakes will have a moist, sink-into-your-teeth texture.What first comes to mind is enjoying an oatmeal cake with aperfect cup of coffee, your favorite tea orHealthy Hot Chocolate. However, you can also pair it with a fruit salad like ourPurple Fruit SaladorEasy Fruit Salad.
Frequently Asked Questions
Refrigerate oatmeal cakes in an airtight container for up to 2 days, or freeze them in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.
Nonstick pans do not require cooking spray. However, to maintain their pristine condition and reduce wear, you can use paper muffin liners—whether plain or decorative. This also adds a nice touch when serving guests at brunch.
You’re batter will look slightly runny because you are not using flour. If you let the batter sit out for 20 minutes or while the oven is preheating, that should help the oats absorb some of the liquid before you add it to the muffin tins.
We add low-fat cream cheese so the oatmeal cakes will have a moist, sink-into-your-teeth texture.
What first comes to mind is enjoying an oatmeal cake with aperfect cup of coffee, your favorite tea orHealthy Hot Chocolate. However, you can also pair it with a fruit salad like ourPurple Fruit SaladorEasy Fruit Salad.
EatingWell.com, November 2022
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Nutrition Facts(per serving)140Calories3gFat24gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
