Joyfulness and Weekend Breakfast…..

Joyfulness ~
• Sunshine this afternoon!
• A big hug and kiss from a very special young lady, best friend to the dancing daughter
• Making 4 dinners in one pot today and having a VERY full fridge and freezer
• Entertaining for dinner……and laughing ourselves silly!
• Yogurtland!!!!! Yummy & gluten free!
• Pilates with my hubby this morning
• 2 weeks of migraine free life
• Making plans for Christmas (we’re going away YAY!)
• My new job……..I really love it :)

I wasn’t going to make breakfast this morning but am having a massive oat fixation at the moment, had some spare time before Pilates, and thought “why not?”.  These are super delicious, easy oatcakes for a grab and go breakfast.   The dancing daughter wandered downstairs and said they not only smelled “REALLY good” but tasted the same ♥

oatcake ingredients

Healthy Baked Oatcakes~ (yields 10 standard muffin size cakes)
2 cups gluten free oatmeal (I used Bob’s Red Mill)
1/4 tsp salt
1 tsp baking powder
1/2 cup honey
2 eggs
3/4 cup skim milk
2 Tbls applesauce
1/4 cup mini chocolate chips (or fruit of your choice)

Preheat oven to 180° or 160°fan forced Spray a muffin tin liberally with cooking spray and set aside*
In a large bowl, add the oats, baking powder and salt. Stir together briefly. Add honey and stir to combine.

oatcake 1

Add eggs and then pour in the milk and applesauce. Mix together until fully incorporated (it will be liquidy). Add in 1/4 cup mini chocolate chips or fruit and stir to combine.

oatcake 2

Using a ¼ cup measure or ice cream scoop, scoop batter into prepared muffin tin.

oatcake 4

Bake for approximately 20 to 25 minutes, until tops and edges are golden brown. Cover with foil mid way if you are concerned about the tops burning. Remove from oven and let cool in the tin for a few minutes.

oatcake5

Once oatcakes have cooled slightly, run a knife around the outside of each muffin and gently lift it out of the tin. Serve warm or let cool. Store in an airtight container.

oatcake final

oatcake cu final

*next time I’ll use muffin papers and spray the inside of them as the edges got too dark for my liking and they were difficult to remove (I did sample all the bits left in the pan though :) )

Healthy Oatcakes
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Recipe type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 2 cups gluten free oatmeal (I used Bob’s Red Mill)
  • ¼ tsp
  • 1 tsp baking powder
  • ½ cup honey
  • 2 eggs
  • ¾ cup skim milk
  • 2 Tbls applesauce
  • ¼ cup mini chocolate chips (or fruit of your choice)
Instructions
  1. Preheat oven to 180° or 160°fan forced Spray a muffin tin liberally with cooking spray and set aside*
  2. In a large bowl, add the oats, baking powder and salt. Stir together briefly. Add honey and stir to combine. Add eggs and then pour in the milk and applesauce. Mix together until fully incorporated (it will be liquidy). Add in ¼ cup mini chocolate chips or fruit and stir to combine. Using a ¼ cup measure or ice cream scoop, scoop batter into prepared muffin tin.
  3. Bake for approximately 20 to 25 minutes, until tops and edges are golden brown. Cover with foil mid way if you are concerned about the tops burning. Remove from oven and let cool in the tin for a few minutes. Once oatmeal cups have cooled slightly, run a knife around the outside of each muffin and gently lift it out of the tin. Serve warm or let cool. Store in an airtight container.
  4. *next time I’ll use muffin papers and spray the inside of them as the edges got too dark for my liking and they were difficult to remove (I did sample all the bits left in the pan though  )

Comments

  1. Bron Beatty says:

    Thanks Lisa ….They were really yummy!