Breakfast

Oatmeal Breakfast Cakes is for Breakfast.

Oatmeal Breakfast Cakes takes 20 minutes to prepare.

Oatmeal Breakfast Cakes takes 16 minutes to cook.

Oatmeal Breakfast Cakes makes 8 servings.

The ingredients for Oatmeal Breakfast Cakes are:

1 1/2 cups Quick 1 Minute
1/4 cup finely chopped nuts/seeds of choice
1/4 cup Flaxseed Meal
1/2 tsp Baking Soda
1/4 Fine Sea Salt
1/4 cup Dried Fruit finely chopped
1/3 cup Fat Free Plain Yogurt
2 tbsp Extra Virgin Olive Oil
2 tbsp Honey
1 lg Egg

Here is how you make Oatmeal Breakfast Cakes:

Preheat oven to 350*. Line a baking sheet with parchment paper or a nonstick liner. In a large bowl, stir together the oats, nuts/seeds, flaxseed meal, baking soda, and salt until very well combined. Work in the dried fruit with your hands, separating the clumps and making sure they're evenly distributed. Make a well in the center of the oat mixture and add the yogurt, oil, honey, and egg. Beat the wet ingredients together with a fork, then start stirring in the oat mixture to form a wet dough. With a 1/4 cup measure, scoop out the dough and plop 1 inch apart on the baking sheet (you should get 8 cakes). With wet hands, pat the dough into even cakes about 1/2 inch high. Bake until lightly golden but still nice and soft, 16-18 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store them in the fridge or the freezer.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LISA-MAE.

The nutritional information for Oatmeal Breakfast Cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 176.9

• Total Fat: 9.3 g
• Cholesterol: 23.5 mg
• Sodium: 165.0 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 3.3 g
• Protein: 5.0 g