Sleeping Beauty Oat Cakes
Get your beauty sleep—breakfast is covered! Just bake, portion, and wrap individually. Keep frozen and pop into the toaster to reheat.
Perfectly Balance Your Plate
Top with 1⁄4 cup Greek yogurt and 1⁄4 cup fresh fruit
2 cups large flake rolled oats
1 1⁄4 cup milk, your choice
1⁄2 cup 2% plain Greek yogurt or non-dairy alternative
1⁄4 cup butter or coconut oil, melted
1⁄3 cupSummer Berry Sweet Dip Mix
2 tspApple Pie Spice
1 tsp baking soda
Topping (optional): fresh berries, 2% Greek yogurt, maple syrup
- Preheat oven to 375° F.
- In a blender, pulse together oats, milk, yogurt, butter, and eggs until just combined, 10 sec.
- Add remaining dry ingredients. Pulse until evenly mixed. Pour onto Sheet Pan lined with parchment paper.
- Bake until a toothpick inserted in centre comes out clean, 25–30 min. Cool 5 min, then cut into squares. Serve with desired toppings.
Per serving: Calories 350, Fat 13 g (Saturated 7 g, Trans 0.3 g), Cholesterol 85 mg, Sodium 400 mg, Carbohydrate 45 g (Fibre 5 g, Sugars 10 g), Protein 14 g.
Prep oatcakes and cool completely—they’re easier to cut when cold.