breakfast strawberry and cream cheese oatmeal cakes
Banana Bread
Breakfast Strawberry & Cream Cheese Oatmeal Cakes
Fresh strawberries add the perfect touch of natural sweetness to these breakfast oatmeal cakes. When strawberries aren't in season, you can easily substitute frozen ones.
Ingredients:
- ¼ cup reduced-fat cream cheese, at room temperature
- 1 tablespoon strawberry jam
- 3 cups old-fashioned rolled oats
- 1 ¼ cups low-fat milk
- 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
- ¾ cup chopped fresh or frozen strawberries, divided
Directions:
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Whisk cream cheese and jam together in a small bowl.
- Combine oats, milk, brown sugar, applesauce, eggs, baking powder, vanilla and salt in a large bowl. Fold in 1/2 cup strawberries. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top each with a dollop of strawberry cream cheese and some of the remaining 1/4 cup strawberries. Cover with the remaining batter and press slightly to compact. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes, then turn out onto a wire rack. Serve warm or at room temperature.
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