Banana Bread

Breakfast Strawberry & Cream Cheese Oatmeal Cakes

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Drescription

Fresh strawberries add the perfect touch of natural sweetness to these breakfast oatmeal cakes. When strawberries aren't in season, you can easily substitute frozen ones.

Ingredients

  • ¼ cup reduced-fat cream cheese, at room temperature
  • 1 tablespoon strawberry jam
  • 3 cups old-fashioned rolled oats
  • 1 ¼ cups low-fat milk
  • ⅓ cup packed brown sugar
  • ¼ cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup chopped fresh or frozen strawberries, divided

Directions

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk cream cheese and jam together in a small bowl.
  3. Combine oats, milk, brown sugar, applesauce, eggs, baking powder, vanilla and salt in a large bowl. Fold in 1/2 cup strawberries. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top each with a dollop of strawberry cream cheese and some of the remaining 1/4 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. Run a knife around the edges of the muffin cups to release the oatmeal cakes, then turn out onto a wire rack. Serve warm or at room temperature.
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