Cranberry orange baked oatmeal cakes
100%
1
By Laurel Anderson
Cranberry orange baked oatmeal cakes
4 steps
Prep:10minCook:25min
Trying to adapt this to muffin tins: https://www.fitmittenkitchen.com/cranberry-orange-baked-oatmeal/#recipe
Updated at: Sat, 23 Nov 2024 00:55:51 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories138.9 kcal (7%)
Total Fat3.2 g (5%)
Carbs23 g (9%)
Sugars7.7 g (9%)
Protein5.1 g (10%)
Sodium106.1 mg (5%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2 tspbutter
for pan
2eggs
large
¼ cuppure maple syrup
or honey
⅓ cuporange juice
1 ¼ cupsskim milk
½ teaspoonvanilla extract
or almond extract
2 ½ cupsgluten free rolled oats
0.5 Tbspflaxseed meal
1 tablespoonorange zest
zest of 1 orange
1 teaspoonbaking powder
1 teaspoonground cinnamon
⅛ teaspoonfine sea salt
1 cupfresh cranberries
or frozen
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
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Delicious
Easy
Makes leftovers
One-dish
Sweet
