A cross between muffins and baked oatmeal, this diabetes-friendly cake recipe is perfect for an on-the-go breakfast or snack. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
Ingredients:
3 cups old-fashioned rolled oats (see tip)
1 ¼ cups low-fat milk
½ cup unsweetened applesauce
⅓ cup packed light brown sugar
1 tablespoon grated lemon zest
¼ cup lemon juice
2 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup frozen blueberries, preferably wild
Directions:
Preheat oven to 375°F. Coat a muffin tin with cooking spray.
Combine oats, milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, baking powder, vanilla and salt in a large bowl. Fold in frozen blueberries. 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 to 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
