Cinnamon Roll Baked Oatmeal (low-sugar & flourless)

makes 11-12

2 C. Oats

1 tsp. Vanilla Extract

2 tsp. Cinnamon

Sweetener to taste, such as 3-4 packets of stevia, 10-12 drops liquid stevia, 3 Tbsp. maple syrup or honey (this amount makes them just sweet enough for me and the kids)

1 C. Unsweetened Applesauce (you can also substitute pumpkin or mashed banana)

1 C. Milk or Water (I usually do a combination of the two)

1/4 tsp. Salt

Optional: A few Tbsp. flax meal, handful of nuts, unsweetened coconut, raisins or other fruit

Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, and liquid. Spray a regular size muffin tin with cooking spray and fill each cup 1/2 – 3/4 full. You should be able to fill about 11 or 12. Cook for 18-20 minutes, or more until it’s firm. Let cool slightly and run a knife around each muffin cup to loosen sides. Invert onto cooling rack and leave until cool to the touch. Turn right side up on cooling rack and set over a pan or tin foil to catch any drips of “frosting”.

“Frosting”

1/2 C. Nonfat Plain Greek Yogurt

4 oz. Reduced-Fat Cream Cheese, softened

1/2 tsp. Vanilla Extract

3-4 Tbsp. Milk

Sweetener to taste, such as a few drops liquid stevia or agave

Combine all ingredients in a small food processor or blender. Mix until smooth. Drizzle over baked oatmeal cakes.

 

Nutrition Info:

1 standard muffin cup size oatmeal cake without frosting = (info is an approximation)

60 calories, 1 g. fat, 2.5 g. protein, 3 g. fiber