PB and J Baked Oatmeal Cake
Try this PB and J Baked Oatmeal Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pinch salt
- 1 tsp brown sugar
- 2 tbsp smooth peanut butter
- 1/4 cup milk of choice
- 1/2 cup gluten free oats
- 1/4 cupâ applesauce
- 1 tbsp greek yogurt (i recommend using 2% or full fat for
- 1 tbsp berry preserves
- 1 tspâ cinnamon
- for ramekin: 1 tsp butter (can substitute olive oi
- Carbohydrate 10.5686083189468 g
- Cholesterol 0 mg
- Fat 4.06269375 g
- Fiber 0.48375 g
- Protein 2.0338812499824 g
- Saturated Fat 0.84736875 g
- Serving Size 1 1 cake (18g)
- Sodium 194.60554166256 mg
- Sugar 10.0848583189468 g
- Trans Fat 0.121179375 g
- Calories 82 calories
Preheat oven to 400 degrees Fahrenheit.Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.Top with preserves. Enjoy!
