Fresh strawberries add the perfect touch of natural sweetness to these breakfast oatmeal cakes. When strawberries aren't in season, you can easily substitute frozen ones., November 2022


Credit: Sara Haas

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

  • Whisk cream cheese and jam together in a small bowl. 

  • Combine oats, milk, brown sugar, applesauce, eggs, baking powder, vanilla and salt in a large bowl. Fold in 1/2 cup strawberries. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top each with a dollop of strawberry cream cheese and some of the remaining 1/4 cup strawberries. Cover with the remaining batter and press slightly to compact. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes, then turn out onto a wire rack. Serve warm or at room temperature.

To make ahead

Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days.


Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 oatmeal cake
137 calories; protein 5g; carbohydrates 24g; dietary fiber 2g; sugars 10g; added sugar 6g; fat 3g; saturated fat 1g; mono fat 1g; poly fat 1g; cholesterol 34mg; vitamin a iu 114IU; vitamin c 6mg; vitamin d iu 19IU; folate 8mg; sodium 173mg; calcium 78mg; iron 1mg; magnesium 26mg; phosphorus 127mg; potassium 153mg; niacin equivalents 1mg; selenium 4mcg.