High Fiber Low Fat Oatmeal Cakes
Start your day on a wholesome note with these High Fiber Low Fat Oatmeal Cakes—a nutritious, guilt-free treat perfect for breakfast or on-the-go snacking! Packed with rolled oats, whole wheat flour, and unsweetened applesauce, these moist and fluffy cakes are loaded with fiber while staying low in fat. The hint of cinnamon adds a comforting warmth, while optional mix-ins like dried cranberries or chopped nuts offer a burst of texture and flavor. With just a quick prep time of 15 minutes and a simple one-bowl approach, these oatmeal cakes are a breeze to make. Plus, they’re dairy-free and naturally sweetened, making them an excellent option for health-conscious eaters or anyone looking to enjoy a delicious baked good without added guilt. Perfect as a make-ahead snack or freezer-friendly meal prep option, these oatmeal cakes are your go-to recipe for a balanced, satisfying treat!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 0.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.75 cups Unsweetened almond milk
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 cups Chopped nuts (optional)
- 0.25 cups Dried cranberries or raisins (optional)
- 1 as needed Cooking spray
Instructions
Preheat the oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the applesauce, almond milk, egg whites, and vanilla extract until smooth.
Gradually pour the wet mixture into the bowl of dry ingredients, stirring until just combined. Do not overmix.
If desired, fold in the chopped nuts and dried cranberries or raisins for additional texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the muffin tin from the oven and let the cakes cool for 5 minutes in the tin. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 43.1 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 493 mg | 38% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1430 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
