Wednesday, April 4, 2012

CINNAMON ROLL BAKED OATMEAL {low-sugar & flourless)

Cinnamon Roll Baked Oatmeal

Yesterday was my friend, Val’s birthday, so I took her to lunch. She and I have a lot in common; one thing being our interest in food and nutrition. We got talking about all kinds of debatable views on various sweeteners, fats, organic meat, etc. She has been on a gluten free diet for the past 9 months or so and has just recently been adding whole grains back in to her diet to see what happens. Anyway, I told her about this recipe as a way to eat oats other than in just plain old oatmeal form. It’s one from a great blog, Chocolate Covered Katie. Her recipes are vegan, but easily adapted to be more “main-stream”. On her site you will also find other variations of these tasty little oat cakes such as Pumpkin Pie, Banana Bread, Oatmeal Raisin and Chocoalte Chip Cookie Dough. My kids just assume they are regular muffins because the consistency is so different from prepared oatmeal, and who could resist that “frosting” drizzle? I love them because they are filling, versatile, and not too sweet for a morning meal! So here you go Val, enjoy!


Cinnamon Roll Baked Oatmeal                                 makes 11-12

(Printable Recipe)

2 C. Oats

1 tsp. Vanilla Extract

2 tsp. Cinnamon

Sweetener to taste, such as 3-4 packets of stevia, 10-12 drops liquid stevia, 3 Tbsp. maple syrup or honey (this amount makes them just sweet enough for me and the kids)

1 C. Unsweetened Applesauce (you can also substitute pumpkin or mashed banana)

1 C. Milk or Water (I usually do a combination of the two)

1/4 tsp. Salt

Optional: A few Tbsp. flax meal, handful of nuts, unsweetened coconut, raisins or other fruit

Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, and liquid. Spray a regular size muffin tin with cooking spray and fill each cup 1/2 – 3/4 full. You should be able to fill about 11 or 12. Cook for 18-20 minutes, or more until it’s firm. Let cool slightly and run a knife around each muffin cup to loosen sides. Invert onto cooling rack and leave until cool to the touch. Turn right side up on cooling rack and set over a pan or tin foil to catch any drips of “frosting”.


1/2 C. Nonfat Plain Greek Yogurt

4 oz. Reduced-Fat Cream Cheese, softened

1/2 tsp. Vanilla Extract

3-4 Tbsp. Milk

Sweetener to taste, such as a few drops liquid stevia or agave

Combine all ingredients in a small food processor or blender. Mix until smooth. Drizzle over baked oatmeal cakes.


Nutrition Info:

1 standard muffin cup size oatmeal cake without frosting = (info is an approximation)

60 calories, 1 g. fat, 2.5 g. protein, 3 g. fiber


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