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Peach Oatmeal Cakes

I think we can all agree that oatmeal needs a fresh new take. It's stigmatized as the yucky stuff our parents made us eat as children, which is a little unfair. This version of oatmeal includes fresh fruit, and a delightfully crispy crust with a sweet fruity interior.... did I mention it was healthy? One of these delicious oatmeal cakes, 3 turkey sausage links, and 2 eggs are only 375 calories. I know from experience, this is a good start to your day.

Serving size: 12 cakes


5 fresh peaches peeled and diced

2 tablespoons of peach preserves

1 large egg

2 1/4 cups of old fashioned oats

2 tbsp maple syrup

1 tsp baking powder

1 tsp cinnamon

1/4 whole nutmeg

3 tbsp brown sugar

1/4 tsp salt

1 tsp vanilla extract

2 tbsp coconut oil

2 cups whole milk


Preheat the oven to 375 degrees. Spray a cupcake pan with nonstick spray. In a large bowl whisk together oats, baking powder, cinnamon, nutmeg, brown sugar, and salt. In another large bowl combine egg, maple syrup, milk, vanilla, coconut oil, and peach preserves. Set aside 1/4 cup of peaches, pouring the remaining peaches into the wet ingredients. Gently work the wet ingredients into the dry ingredients with a rubber spatula then fold the batter until its completely and evenly combined. Spoon 1/4 cup of batter per each section of the cupcake pan. Before baking, top each of the 12 cakes with the remaining 1/4 cup of peaches. Bake for 20-25 minutes, until browned. Garnish with powdered sugar.

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