Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, 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, jam and lemon juice together in a small bowl. 

  • Combine oats, milk, 1/2 cup raspberries, brown sugar, applesauce, eggs, baking powder, vanilla, lemon zest and 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 1/2 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.

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
140 calories; protein 5g; carbohydrates 24g; dietary fiber 3g; sugars 10g; added sugar 6g; fat 3g; saturated fat 1g; mono fat 1g; poly fat 1g; cholesterol 34mg; vitamin a iu 117IU; vitamin c 3mg; vitamin d iu 19IU; folate 8mg; vitamin k 1mg; sodium 173mg; calcium 79mg; iron 1mg; magnesium 27mg; phosphorus 128mg; potassium 153mg; niacin equivalents 1mg; selenium 4mcg.