Breakfast is my favorite meal. Maybe not necessarily breakfast itself, but mostly I mean breakfast foods. Don’t get me wrong, I love waking up in the morning and breaking my fast with a big bowl of cereal or oatmeal and some fresh fruit. And we all know my obsession with pancakes…see?
But honestly, the best time to have these richer, more sugary ‘breakfast’ foods like pancakes is for dinner. I crave pancakes more for dinner than I ever do at normal breakfast hours.
When it comes to these oatmeal cakes, the best time is for dessert! Oatmeal cakes are not rich or even too sugary. In fact, they are are hardly high in calories at all and contain a lot (I could be exaggerating by saying a lot….maybe just a couple) of healthful ingredients. They make a great dessert without having to feel too guilty.
It could be easy to get carried away with these and add all kinds of mix-ins. Chocolate chips, raisins, peanut butter or icing (like I chose), can add lots of calories quicker than you can say, “GimmeMore!” (while channeling your inner Britney Spears). I recommend just picking one extra ingredient to go crazy with. The cinnamon-y oatmeal is filling enough that you really don’t even need extras. But frosting is my weakness.
I may or may not eat by the spoonful straight from the jar. But who doesn’t?
Cinnamon Oatmeal Cake
(Adapted from Chocolate Covered Katie)
Makes 1 cake
1/2 cup quick cooking oats
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1 packet of Splenda (or another choice of sweetener)
1/4 cup reduced sugar applesauce
1/4 cup almond milk
Dash of salt
1-2 teaspoons brown sugar (for topping)
1 tablespoon cream cheese frosting (I used Pillsbury)
1. Preheat oven to 375 degrees. Line one well of muffin tin and fill the other wells 2/3 full with water.
2. In a small/medium bowl, combine all ingredients. Whisk together until just combined. Pour into muffin well.
3. Bake for 20-22 minutes, or until top is golden brown. Remove from heat and top with brown sugar and cream cheese frosting.