Welcome to my High-Fiber Low-Fat Oatmeal Cakes Recipe! As a chef, I always strive to create recipes that both taste delicious and are good for you. This recipe is no exception.
Eating a healthy breakfast is crucial to starting your day off on the right foot. These oatmeal cakes are a perfect way to get in a nutritious and filling meal without sacrificing taste. Not only are they high in fiber and low in fat, but they are also low in calories, making them a great choice for anyone looking to maintain a healthy lifestyle.
One of the best things about this recipe is its versatility. These cakes can be made ahead of time and stored for later use, making them perfect for those busy mornings when you don’t have time to cook. They are also a great option for meal prep, as they can be easily packed and taken on-the-go.
So, whether you’re looking for a healthy breakfast option or a post-workout snack, my High-Fiber Low-Fat Oatmeal Cakes Recipe is the perfect choice. Trust me, your taste buds and your body will thank you.
Why You’ll Love This Recipe
Are you in search of a healthy and delicious breakfast option? Look no further than these High-Fiber Low-Fat Oatmeal Cakes! This recipe is perfect for anyone who wants to start their day with a nutritious and filling meal.
First off, these cakes are high in fiber and low in fat, making them an ideal choice for anyone who wants to maintain a healthy diet. The quick-cooking oats and whole wheat flour are excellent sources of fiber, which will keep you feeling full and satisfied throughout the day. Plus, the nonfat milk and yogurt provide a low-fat alternative to more calorie-dense ingredients.
But just because these cakes are healthy doesn’t mean they sacrifice on taste. The addition of honey, vanilla, and cinnamon give them a sweet and comforting flavor, while the baking powder ensures they rise to a fluffy texture. You won’t even miss the added sugar!
These oatmeal cakes are also incredibly versatile. You can enjoy them as is, or add your favorite toppings like fresh fruit, peanut butter, or even a drizzle of chocolate. The possibilities are endless!
Overall, this recipe is a perfect choice for a healthy and delicious breakfast. Not only is it high in fiber and low in fat, but it’s also easy to make and customizable to your taste preferences. Give it a try and see for yourself why you’ll love these High-Fiber Low-Fat Oatmeal Cakes!
Let’s get started on the ingredient list for these High-Fiber Low-Fat Oatmeal Cakes. This recipe makes 12-14 oatmeal cakes and is perfect for a healthy breakfast or snack. Here’s what you’ll need:
- 3 cups quick-cooking oats
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup oat fiber (optional)
- 2 cups nonfat milk
- 1/2 cup nonfat yogurt
- 1/2 cup honey or sugar (use less for a less sweet cake)
- 1 teaspoon vanilla extract
Feel free to adjust the amount of honey or sugar depending on your preference. The nonfat milk and nonfat yogurt help keep these cakes low-fat while still adding some moisture. The whole wheat flour and oat fiber add a boost of fiber to these cakes, making them a high-fiber option. Don’t have oat fiber? Feel free to leave it out. The quick-cooking oats give these cakes a nice texture, and the cinnamon adds some warmth and flavor.
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to start baking these delicious High-Fiber Low-Fat Oatmeal Cakes. Follow these simple steps to create a healthy and satisfying breakfast or snack.
Step 1: Preheat the Oven
Begin by preheating the oven to 375°F (190°C). This will ensure that the oven is hot enough to bake the cakes.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine 3 cups quick-cooking oats, 2 cups whole wheat flour, 4 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 cup sugar. Mix the ingredients together until they are well combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, mix together 2 cups nonfat milk, 1/2 cup nonfat yogurt, 3 tablespoons honey, and 2 teaspoons vanilla. Stir the ingredients together until they are well combined.
Step 4: Combine the Wet and Dry Mixtures
Slowly pour the wet mixture into the dry mixture, stirring constantly. Mix until the ingredients are well combined and the batter is smooth.
Step 5: Bake the Cakes
Pour the batter into a greased muffin tin or cake pan. Bake for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Remove the cakes from the oven and allow them to cool for a few minutes before serving. These cakes are best served warm, but they can also be stored in an airtight container in the refrigerator for up to a week.
Now that you have followed the recipe, you can enjoy these High-Fiber Low-Fat Oatmeal Cakes for breakfast or as a snack any time of the day. The recipe is easy to make and the cakes are delicious and healthy.
Substitutions and Variations
One of the great things about this recipe is how versatile it is. Here are some substitutions and variations you can try:
– Nonfat milk: If you don’t have nonfat milk on hand, you can use any kind of milk you have. Almond milk, soy milk, or regular milk would all work well.
– Vanilla: If you don’t have vanilla extract, you can skip it or use another extract such as almond or maple.
– Honey: Honey adds a nice sweetness to the oatmeal cakes, but you can also use maple syrup or agave nectar.
– Sugar: If you’re looking to cut down on sugar, you can reduce the amount or use a sugar substitute such as stevia.
– Nonfat yogurt: Greek yogurt or any type of yogurt would work well in this recipe.
– Cinnamon: If you’re not a fan of cinnamon, you can skip it or use another spice such as nutmeg or cardamom.
– Baking powder: If you don’t have baking powder, you can use baking soda instead. Just use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder.
– Whole wheat flour: If you don’t have whole wheat flour, you can use all-purpose flour or a gluten-free flour blend.
– Quick-cooking oats: If you don’t have quick-cooking oats, you can use old-fashioned oats. Just pulse them a few times in a food processor to break them down a bit.
– Oatmeal apple: Add some diced apples to the batter for a delicious apple-cinnamon flavor.
– Healthy oatmeal banana muffins: Mash a ripe banana and add it to the batter for some natural sweetness.
– Peanut butter oatmeal cakes: Add 1/4 cup of peanut butter to the batter for a delicious peanut butter flavor.
– Lemon blueberry oatmeal cakes: Add 1 cup of fresh or frozen blueberries and the zest of 1 lemon to the batter for a bright and fruity flavor.
– Chocolate oatmeal cakes: Add 1/4 cup of cocoa powder to the batter for a chocolatey twist.
By trying out some of these substitutions and variations, you can create your own unique twist on this high-fiber, low-fat oatmeal cake recipe.
Serving and Pairing
These oatmeal cakes are a perfect healthy breakfast or snack option. They are high in fiber, low in fat and calories, making them a great choice to satisfy your sweet tooth without compromising your health goals.
Serve them warm with a dollop of nonfat yogurt and a drizzle of honey for a touch of sweetness. You can also top them with fresh berries or sliced bananas for an extra kick of flavor and nutrition.
If you prefer a savory twist, try serving them with a side of scrambled eggs or turkey bacon for a balanced breakfast. You can also pair them with a cup of nonfat milk or a hot cup of coffee or tea for a cozy morning treat.
These oatmeal cakes are also versatile enough to be enjoyed as a dessert. Serve them with a scoop of nonfat vanilla ice cream or a sprinkle of cinnamon for a guilt-free indulgence. They can also be paired with a glass of cold milk or a cup of tea for a satisfying snack.
No matter how you choose to serve them, these oatmeal cakes are sure to be a crowd-pleaser. They are easy to make and can be customized to your liking with a variety of toppings and pairings. Enjoy them as a healthy breakfast, snack or dessert option, and feel good about indulging in a sweet treat that is also good for your body.
Make-Ahead, Storing and Reheating
These high-fiber low-fat oatmeal cakes can easily be made ahead of time and stored for a quick and healthy breakfast throughout the week. Once the cakes have cooled completely, wrap them tightly in plastic wrap and store them in an airtight container in the refrigerator for up to 5 days.
When you’re ready to enjoy them, simply take out the number of cakes you need and reheat them in the microwave for 20-30 seconds. You can also reheat them in a toaster oven or regular oven at 350°F for 5-7 minutes until heated through.
These oatmeal cakes also freeze well for up to 3 months. To freeze, wrap each cake individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to eat, simply thaw them overnight in the refrigerator and reheat as desired.
To add some variety to your breakfast routine, try experimenting with different toppings or mix-ins. Some of my favorite toppings for these oatmeal cakes include sliced banana, fresh berries, a dollop of nonfat yogurt, or a drizzle of honey.
Overall, this recipe is perfect for those who want to enjoy a healthy breakfast without sacrificing taste or convenience. With a little bit of planning, you can easily make a batch of these oatmeal cakes and have a delicious and nutritious breakfast on hand all week long.
Tips for Perfect Results
Now that you have all the ingredients ready, and you’re excited to start making these high-fiber low-fat oatmeal cakes, let me share with you some tips to ensure perfect results every time.
Firstly, make sure to sift the flour before measuring it. This will help to prevent clumps and ensure that you get the correct amount of flour needed for the recipe.
Secondly, don’t overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in tough and chewy cakes. Mix the ingredients until they are just combined, and then stop.
Thirdly, let the batter sit for a few minutes before baking. This will allow the oats to absorb some of the moisture and plump up, resulting in a more tender cake.
Fourthly, use a non-stick cooking spray or lightly grease the muffin cups with oil to prevent the cakes from sticking.
Fifthly, monitor the baking time closely. These cakes bake quickly and can easily dry out if overbaked. Check them after 15 minutes, and if they are not done, bake them for an additional 2-3 minutes.
Lastly, allow the cakes to cool in the muffin tins for a few minutes before removing them. This will allow them to firm up and prevent them from falling apart.
By following these tips, you’re sure to end up with perfect high-fiber low-fat oatmeal cakes that are moist, tender, and delicious.
In conclusion, this high-fiber low-fat oatmeal cake recipe is a must-try for anyone looking for a healthy breakfast or snack option. With its low calorie and high fiber content, this recipe is perfect for those looking to maintain a healthy lifestyle without sacrificing taste. Plus, with the versatility of substitutions and variations, you can easily customize it to your liking.
So, why not give this recipe a try and see for yourself why it’s a favorite among health-conscious foodies? Whether you’re enjoying it as a lazy daisy oatmeal cake or as oatmeal apple banana muffins, these oatmeal cakes are sure to satisfy your sweet tooth and keep you feeling full and energized throughout the day.
Remember, a healthy diet doesn’t have to be boring or bland. With this oatmeal cake recipe, you can enjoy a delicious and nutritious treat without any of the guilt. So, go ahead and indulge in this healthy high-fiber pastry recipe, and you won’t be disappointed!
High-Fiber Low-Fat Oatmeal Cakes Recipe
- 3 cups quick-cooking oats
- 2 cups whole wheat flour
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup nonfat yogurt
- 1/2 cup sugar
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 1 egg white, lightly beaten
- 1/2 cup dried fruit (cut into small pieces)
- 1/4 cup nonfat milk
- Grind oats in blender.
- Mix together dry ingredients.
- Cream together wet ingredients and sugar.
- Fold in egg white.
- Combine wet and dry ingredients.
- Form into 12 patties.
- Bake at 325 for 15 minutes.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.