Breakfast Lemon, Raspberry & Cream Cheese Oatmeal Cakes

4.2

(6)

5 Reviews

Fresh lemon juice and zest add the perfect pop of brightness and acidity to these delightful oatmeal cakes. You can use fresh or frozen raspberries, depending on what you have on hand. Enjoy these oatmeal cakes for a healthy breakfast or snack.

Sara Haas, RDN, LDN

Updated on September 18, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

a recipe photo of the Lemon-Raspberry Cream Cheese Oatmeal Cakes served on a plate and cut open — Photo: Sara Haas

Active Time:

15 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Diabetes-Friendly Nut-Free Soy-Free Heart-Healthy Vegetarian Gluten-Free

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

¼ cup reduced-fat cream cheese
1 tablespoon raspberry jam
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
3 cups old-fashioned rolled oats
1 ¼ cups low-fat milk
1 cup fresh or frozen raspberries, divided
⅓ cup packed brown sugar
¼ cup unsweetened applesauce
2 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Directions

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Whisk cream cheese, jam and lemon juice together in a small bowl.
Combine oats, milk, 1/2 cup raspberries, brown sugar, applesauce, eggs, baking powder, vanilla, lemon zest and 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.

To make ahead

Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.

Equipment

Muffin tin with 12 (1/2-cup) cups

Originally appeared: EatingWell.com, November 2022

Nutrition Facts (per serving)

140	Calories
3g	Fat
24g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 oatmeal cake
Calories 140
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 3g	11%
Total Sugars 10g
Added Sugars 6g	12%
Protein 5g	10%
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 34mg	11%
Vitamin A 117IU	2%
Vitamin C 3mg	3%
Vitamin D 19IU	5%
Folate 8mcg	2%
Vitamin K 1mcg	1%
Sodium 173mg	8%
Calcium 79mg	6%
Iron 1mg	6%
Magnesium 27mg	6%
Potassium 153mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.