Active Time:15 minsTotal Time:1 hr 5 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:12
Servings:
12
Alexandra Shytsman
Cook Mode(Keep screen awake)Ingredients3cupsold-fashioned rolled oats1 ½cupslow-fat milk½cupcreamy natural peanut butter, divided1/3cuppacked light brown sugar¼cupunsweetened applesauce2largeeggs, lightly beaten1teaspoonbaking powder1teaspoonvanilla extract½teaspoonsalt¼cupmini semisweet chocolate chips
Cook Mode(Keep screen awake)
Ingredients
3cupsold-fashioned rolled oats
1 ½cupslow-fat milk
½cupcreamy natural peanut butter, divided
1/3cuppacked light brown sugar
¼cupunsweetened applesauce
2largeeggs, lightly beaten
1teaspoonbaking powder
1teaspoonvanilla extract
½teaspoonsalt
¼cupmini semisweet chocolate chips
Directions
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Combine oats and milk in a large bowl; let sit for 20 minutes. Add milk, 1/4 cup peanut butter, brown sugar, applesauce, eggs, baking powder, vanilla and salt; stir to combine. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. 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) cups
Equipment
Muffin tin with 12 (1/2-cup) cups
Recipe Updates
Increased the brown sugar.
Increased the soak time of the oats.
Nutrition InformationServing size: 1 cakeCalories 213, Fat 9g, Saturated Fat 2g, Cholesterol 33mg, Carbohydrates 26g, Total Sugars 11g, Added Sugars 8g, Protein 7g, Fiber 3g, Sodium 200mg, Potassium 158mg
Nutrition Information
Serving size: 1 cakeCalories 213, Fat 9g, Saturated Fat 2g, Cholesterol 33mg, Carbohydrates 26g, Total Sugars 11g, Added Sugars 8g, Protein 7g, Fiber 3g, Sodium 200mg, Potassium 158mg
Serving size: 1 cake
Calories 213, Fat 9g, Saturated Fat 2g, Cholesterol 33mg, Carbohydrates 26g, Total Sugars 11g, Added Sugars 8g, Protein 7g, Fiber 3g, Sodium 200mg, Potassium 158mg
Frequently Asked QuestionsThese little breakfast cakes stay withinour guidelines for diabetes-appropriate foodsat ≤200 calories and ≤30 g carbohydrates—as long as you stick to the serving size, which is one cake.We think bananas go great with peanut butter and chocolate, so we’d recommend one small banana and a cup of low-fat milk for a balanced meal.We use old-fashioned rolled oats for this recipe. There are three types of oats—steel-cut, rolled and instant oats. Old-fashioned rolled oats go through a flattening process after removing the oat hull. They are steamed and pressed flat, which gives them a softer texture and reduces their cooking time.Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.The batter doesn’t have any flour in it, so it will be slightly runny when the ingredients are combined. While the oven is preheating, the oat mixture can sit for 20 minutes to absorb some of the liquid before adding it to the muffin tin.If your muffin tin isn’t nonstick, it may be difficult to remove the oatmeal cakes after baking. If you find that the oatmeal cakes are sticking to the muffin tin, you can use paper muffin liners instead of using cooking spray.
Frequently Asked Questions
These little breakfast cakes stay withinour guidelines for diabetes-appropriate foodsat ≤200 calories and ≤30 g carbohydrates—as long as you stick to the serving size, which is one cake.
We think bananas go great with peanut butter and chocolate, so we’d recommend one small banana and a cup of low-fat milk for a balanced meal.
We use old-fashioned rolled oats for this recipe. There are three types of oats—steel-cut, rolled and instant oats. Old-fashioned rolled oats go through a flattening process after removing the oat hull. They are steamed and pressed flat, which gives them a softer texture and reduces their cooking time.
Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.
The batter doesn’t have any flour in it, so it will be slightly runny when the ingredients are combined. While the oven is preheating, the oat mixture can sit for 20 minutes to absorb some of the liquid before adding it to the muffin tin.
If your muffin tin isn’t nonstick, it may be difficult to remove the oatmeal cakes after baking. If you find that the oatmeal cakes are sticking to the muffin tin, you can use paper muffin liners instead of using cooking spray.
EatingWell.com, August 2022
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