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Easy Oatmeal Cake Recipe

Easy Oatmeal Cake Recipe

An oatmeal cake is the perfect solution for someone who wants to have that bowl of oatmeal but is always on the go.

READ: The Truth About Whole Grains

These breakfast cakes are great to freeze; just pop them in the toaster oven or the microwave to warm them up.

Have them with a serving of dairy and some fruit on top.

Enjoy!

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Easy Oatmeal Cake Recipe

Category: 
Breakfast
Level: 
Easy
Cook Time: 
16-18 minutes
Total Time: 
30 minutes
Yield: 
8 servings (8 cakes)
Calories: 
177 calories
Ingredients: 
  • 1½ cups quick-cooking oats
  • ¼ cup (1 ounce) finely chopped nuts/seeds such as Spanish peanuts, regular peanuts, walnuts, almonds, pecans, pistachios, cashews, sunflower seeds, pumpkin seeds
  • ¼ cup flaxseed meal
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 3 tablespoons chopped dates (about 5 dates)
  • ¼ cup + 2 tablespoons nonfat yogurt
  • 2 tablespoons extra-light olive oil
  • 2 tablespoons honey
  • 1 egg
Instructions: 
  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a nonstick liner.
  2. In a large bowl, stir together the oats, nuts/seeds, flaxseed meal, baking soda, and salt until very well combined. Work in the dates with your hands, separating the clumps and making sure they're evenly distributed.
  3. Make a well in the center of the oat mixture and add the yogurt, oil, honey, and egg. Beat the wet ingredients together with a fork, then start stirring in the oat mixture to form a wet dough.
  4. With a ¼-cup measure, scoop out the dough and plop 1 inch apart on the baking sheet (you should get 8 cakes). With wet hands, pat the dough into even cakes about ½ inch high. Bake until lightly golden but still nice and soft, 16 to 18 minutes.
  5. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store them in the fridge or the freezer
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