breakfast lemon raspberry and cream cheese oatmeal cakes

Pancake

Breakfast Lemon Raspberry & Cream Cheese Oatmeal Cakes

Fresh lemon juice and zest add the perfect pop of brightness and acidity to these delightful oatmeal cakes. You can use fresh or frozen raspberries, depending on what you have on hand. Enjoy these oatmeal cakes for a healthy breakfast or snack.

Ingredients

¼ cup reduced-fat cream cheese
1 tablespoon raspberry jam
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
3 cups old-fashioned rolled oats
1¼ cups low-fat milk
1 cup fresh or frozen raspberries, divided
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

Directions

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Whisk ¼ cup cream cheese, 1 tablespoon jam and 1 teaspoon lemon juice together in a small bowl.
Combine 3 cups oats, 1¼ cups milk, ½ cup raspberries, ⅓ cup brown sugar, ¼ cup applesauce, 2 eggs, 1 teaspoon baking powder, 1 teaspoon vanilla, 1 teaspoon lemon zest and ½ teaspoon salt in a large bowl, breaking up the raspberries to distribute them throughout the batter. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top with a dollop of the raspberry cream cheese and some of the remaining ½ cup raspberries. Cover with the remaining batter. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.