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Cranberry orange baked oatmeal cakes

By Laurel Anderson

Cranberry orange baked oatmeal cakes

Prep:10minCook:25min

Trying to adapt this to muffin tins: https://www.fitmittenkitchen.com/cranberry-orange-baked-oatmeal/#recipe

Updated at: Sun, 17 Nov 2024 21:25:32 GMT

Nutrition balance score

Great

Glycemic Index

53

Low

Glycemic Load

14

Moderate

Nutrition per serving

Calories163.7 kcal (8%)

Total Fat4.1 g (6%)

Carbs26.4 g (10%)

Sugars7.6 g (8%)

Protein5.7 g (11%)

Sodium106 mg (5%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 tablespoonsolive oil

¼ cuppure maple syrup

¼ cuporange juice

1 ¼ cupsskim milk

½ teaspoonvanilla extract

or almond extract

2 ½ cupsgluten free rolled oats

1 tablespoonorange zest

zest of 1 medium orange

1 teaspoonbaking powder

1 teaspoonground cinnamon

⅛ teaspoonfine sea salt

1 cupfresh cranberries

Instructions

Step 1

Preheat oven to 375 F. Coat muffin tin cups with cooking spray or butter.

Step 2

Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, orange juice, milk and vanilla extract.

Step 3

Add Dry Ingredients: Add in rolled oats, orange zest, baking powder, cinnamon and salt. Fold in cranberries.

Step 4

Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

Notes

1 liked

0 disliked

Delicious

Easy

Makes leftovers

One-dish

Sweet

Laurel Anderson· 4 days ago

Makes leftovers

I ended up using 1/3 cup orange juice (since that's what I got out of my orange), plus a few grams of flaxseed meal, and not adding any oil. The oats and liquid tend to separate. Baked for an extra 5 minutes because they still seemed a touch underdone at 25. Waited until completely cool before removing from pan. Pretty good flavor, wish it had a little more orange.