When I saw these little breakfast cakes, I knew I had to give them a try. I made a couple of changes to lower the points without losing the flavor, subbed the banana for some unsweetened applesauce so the banana flavor doesn’t overpower the other flavors, and put them in silicone muffin molds instead of ramekins, and baby, we’re in business!
Here’s what I came up with, and it’s a recipe I’ll definitely make on the regular, my friends. Let me know if you try it!
Cinnamon Roll Oat Bake
WW Points: 1 muffin is 0 Purple | 1 Blue | 1 Green. Recipe adapted from https://www.blogilates.com/blog/want-cake-for-breakfast-make-this-cinnamon-roll-baked-oats-recipe/.
Ingredients
- 1 cup oat flour (homemade from raw oats)
- ⅓ cup unsweetened applesauce (or 1 mashed banana)
- 1 large egg (use a flax egg for a vegan option)
- ½ cup skim milk (use almond milk for a vegan option)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 2 tsp vanilla extract
- ¼ cup stevia (granulated, or other no calorie sweetener)
Glaze
- 3 parts stevia (confectioner’s)
- 1 parts skim milk (use almond milk for a vegan option, for glaze)
Instructions
- Preheat oven to 375 F.
- In a mixing bowl or a blender, mix all ingredients together until everything is combined and smooth.
- Scoop batter into 7 small baking cups. (I used a small ice cream scoop, 3 scoops each.)
- Bake in the preheated oven for 20-25 minutes or until toothpick comes out clean.
- In a separate bowl, mix the confectioner’s stevia and skim milk to make the glaze. Drizzle over the top as desired. Serve warm or let cool.
