Active Time: 25 minutes
Total Time: 1 hour
Servings: 12
Nutrition Profile:
- Sesame-Free
- Nut-Free
- Soy-Free
- Heart-Healthy
- Vegetarian
- Gluten-Free
Ingredients:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups low-fat milk
- 1/2 cup plus 1 teaspoon packed light brown sugar, divided
- 2 large eggs, lightly beaten
- 1 tablespoon instant coffee
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup mascarpone
Directions:
1. Preheat oven to 375°F and coat a 12-cup muffin tin with cooking spray.
2. Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla, and salt in a large bowl.
3. Scoop 2 tablespoons of batter into each muffin cup. Top with mascarpone mixture and then divide the remaining batter between the muffin cups.
4. Bake for 25-30 minutes until a toothpick inserted in the centers comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
To make ahead:
Refrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.
Nutrition Information:
- Serving Size: 1 oatmeal cake
- Calories: 161
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 41mg
- Carbohydrates: 24g
- Total Sugars: 10g
- Added Sugars: 8g
- Protein: 5g
- Fiber: 2g
- Sodium: 117mg
- Potassium: 148mg
