High Fiber Low Fat Oatmeal Cakes

Start your day on a wholesome note with these High Fiber Low Fat Oatmeal Cakes—a nutritious, guilt-free treat perfect for breakfast or on-the-go snacking! Packed with rolled oats, whole wheat flour, and unsweetened applesauce, these moist and fluffy cakes are loaded with fiber while staying low in fat. The hint of cinnamon adds a comforting warmth, while optional mix-ins like dried cranberries or chopped nuts offer a burst of texture and flavor. With just a quick prep time of 15 minutes and a simple one-bowl approach, these oatmeal cakes are a breeze to make. Plus, they’re dairy-free and naturally sweetened, making them an excellent option for health-conscious eaters or anyone looking to enjoy a delicious baked good without added guilt. Perfect as a make-ahead snack or freezer-friendly meal prep option, these oatmeal cakes are your go-to recipe for a balanced, satisfying treat!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Rolled oats
• 0.5 cups Whole wheat flour
• 1.5 teaspoons Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoons Salt
• 0.5 cups Unsweetened applesauce
• 0.75 cups Unsweetened almond milk
• 2 large Egg whites
• 1 teaspoon Vanilla extract
• 0.25 cups Chopped nuts (optional)
• 0.25 cups Dried cranberries or raisins (optional)
• 1 as needed Cooking spray

Directions

Step 1

Preheat the oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking spray.

Step 2

In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 3

In a separate medium bowl, whisk together the applesauce, almond milk, egg whites, and vanilla extract until smooth.

Step 4

Gradually pour the wet mixture into the bowl of dry ingredients, stirring until just combined. Do not overmix.

Step 5

If desired, fold in the chopped nuts and dried cranberries or raisins for additional texture and flavor.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 8

Remove the muffin tin from the oven and let the cakes cool for 5 minutes in the tin. Then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	678.5 grams (678.5g)

Amount per serving	% Daily Value*
Calories	1272

Total Fat 30.60g	39%
Saturated Fat 3.90g	20%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2084mg	91%
Total Carbohydrate 212.10g	77%
Dietary Fiber 32.10g	115%
Total Sugars 43.10g
Protein 49.20g	98%

Vitamin D 66IU	330%
Calcium 493mg	38%
Iron 13mg	69%
Potassium 1430mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 14.9%

Carbs: 64.2%