Cake for breakfast? Why not?! Our heart healthy Oatmeal Muffin Cake is a nutritious make-ahead breakfast recipe. Made with hearty rolled oats, creamy vanilla yogurt and warm cinnamon, your morning is going to be fueled with healthy delicious flavor.
Recipe yields 12 servings
Preheat oven to 375°. Lightly coat an 8-inch square pan with nonstick cooking spray.
In a large bowl, combine the oats and yogurt and set aside until oats are softened.
Separate the whole egg, adding the yolk to the oats/yogurt mixture and reserving the white.
In a separate bowl, beat the egg whites for 3 minutes, or until they hold stiff peaks. Set aside.
Add the oil, sugars and raisins to the oat/yogurt mixture. In another bowl, combine the dry milk, flours, cinnamon, baking soda and baking power. Blend well and add the flour mixture to the oats/yogurt mixture. Stir gently until just blended (do not overmix).
Fold in the beaten egg whites. Pour the batter into the pan and bake for 30 to 35 minutes, or until the cake is springy when touched.