Baked Honey Oatmeal with Raspberries and Pistachios
These mini-oatmeal cakes are the perfect thing for a busy morning. You can make them ahead and store them in the fridge for several days.
Ingredients
- 1 cup rolled oats (not instant)
- 2 Tbs creamed wildflower honey
- ½ cup applesauce
- ½ cup fat-free milk
- ½ cup fresh raspberries
- ½ tsp vanilla extract
- ¼ cup pistachios
Directions
- Preheat oven to 375°.
- Combine all ingredients in a medium bowl.
- Spray a muffin tin with cooking oil. Fill the muffin tin cups up to the top with oat mixture. It should make about six oatmeal cakes.
- Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.
- Serve on its own or with fresh fruit, yogurt, or milk.
Nutrition Facts
Calories 179
Calories from Fat 46 (26%)
(8%)Total Fat 5g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(0%)Cholesterol 1mg
(1%)Sodium 23mg
(8%)Potassium 275mg
Total Carbohydrate 30g
(15%)Dietary Fiber 4g
Sugars 16g
Sugar Alcohols 0g
(10%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.