Breakfast Strawberry & Cream Cheese Oatmeal Cakes || Gracefult Kitchen

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Breakfast Strawberry & Cream Cheese Oatmeal Cakes

Breakfast

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

Description

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.