Fresh strawberries add the perfect touch of natural sweetness to these breakfast oatmeal cakes.
When strawberries aren’t in season, you’re free to easily substitute frozen ones.
Coat a 12-cup muffin tin with cooking spray.
Sara Haas
Whisk cream cheese and jam together in a small bowl.
Fold in 1/2 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.
Serve warm or at room temperature.
To make ahead
Freeze oatmeal cakes in an airtight container for up to 3 months.
To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through.
Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
