Recipe Library
Breakfast Lemon, Raspberry & Cream Cheese Oatmeal Cakes
Tender oat cakes bake up moist and lightly sweet, their centers melting with a tart raspberry cream cheese swirl that brightens each bite. Fresh lemon zest perfumes the soft, berry-studded crumb, making every warm spoonful taste like a cozy morning treat.
- Total
- 50 min
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 12
Nutrition per Serving
- Calories
- 142
- Protein
- 5g
- Carbs
- 24g
- Fat
- 3g
- Fiber
- 3g
- Sugar
- 9g
- Sodium
- 182mg
Ingredients
- 1/4 cup reduced-fat cream cheese
- 1 tablespoon raspberry jam
- 1 teaspoon fresh lemon juice
- 3 cups old-fashioned rolled oats
- 1 1/4 cups low-fat milk
- 1 cup fresh or frozen raspberries, divided
- 1/3 cup packed brown sugar
- 1/4 cup unsweetened applesauce
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Combine ¼ cup cream cheese, 1 tablespoon jam and 1 teaspoon lemon juice in a small bowl; whisk well.
- In a large bowl, combine 3 cups oats, 1¼ cups milk, ½ cup raspberries, ⅓ cup brown sugar, ¼ cup applesauce, 2 eggs, 1 teaspoon baking powder, 1 teaspoon vanilla, 1 teaspoon lemon zest and ½ teaspoon salt; stir well, breaking up the raspberries to distribute them throughout the batter. Let stand until slightly thickened, 10 to 15 minutes.
- Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top each with a dollop of the raspberry cream cheese and some of the remaining ½ 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 let cool to room temperature, about 30 minutes.