ClosePhoto:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoActive Time:25 minsTotal Time:1 hrServings:12Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients3cupsold-fashioned rolled oats1½cupslow-fat milk½cupplus1teaspoonpackedlight brown sugar, divided2largeeggs, lightly beaten1tablespooninstant coffee1tablespoonunsweetened cocoa powder1teaspoonbaking powder1½teaspoonsvanilla extract¼teaspoonsalt⅓cupmascarponeDirectionsPreheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoScoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoBake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.To make aheadRefrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.Nutrition InformationServing Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mgEatingWell.com, February 2024Rate ItPrint

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Photo:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

a recipe photo of the Breakfast Tiramisu-Inspired Oatmeal Cakes

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

Active Time:25 minsTotal Time:1 hrServings:12Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoCook Mode(Keep screen awake)Ingredients3cupsold-fashioned rolled oats1½cupslow-fat milk½cupplus1teaspoonpackedlight brown sugar, divided2largeeggs, lightly beaten1tablespooninstant coffee1tablespoonunsweetened cocoa powder1teaspoonbaking powder1½teaspoonsvanilla extract¼teaspoonsalt⅓cupmascarponeDirectionsPreheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoScoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoBake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.To make aheadRefrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.Nutrition InformationServing Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mgEatingWell.com, February 2024Rate ItPrint

Active Time:25 minsTotal Time:1 hrServings:12

Active Time:25 mins

Active Time:

25 mins

Total Time:1 hr

Total Time:

1 hr

Servings:12

Servings:

12

the ingredients to make the Breakfast Tiramisu-Inspired Oatmeal Cakes

Cook Mode(Keep screen awake)Ingredients3cupsold-fashioned rolled oats1½cupslow-fat milk½cupplus1teaspoonpackedlight brown sugar, divided2largeeggs, lightly beaten1tablespooninstant coffee1tablespoonunsweetened cocoa powder1teaspoonbaking powder1½teaspoonsvanilla extract¼teaspoonsalt⅓cupmascarpone

Cook Mode(Keep screen awake)

Ingredients

3cupsold-fashioned rolled oats

1½cupslow-fat milk

½cupplus1teaspoonpackedlight brown sugar, divided

2largeeggs, lightly beaten

1tablespooninstant coffee

1tablespoonunsweetened cocoa powder

1teaspoonbaking powder

1½teaspoonsvanilla extract

¼teaspoonsalt

⅓cupmascarpone

DirectionsPreheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoScoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoBake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.To make aheadRefrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.Nutrition InformationServing Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mgEatingWell.com, February 2024

Directions

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoScoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each.Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoBake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.To make aheadRefrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.Nutrition InformationServing Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mg

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl.

a photo of the oats in the mixture

Scoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each.

a photo of the oat mixture divided up in the muffin tins

Bake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.

To make aheadRefrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.

To make ahead

Refrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through.

Nutrition InformationServing Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mg

Nutrition Information

Serving Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mg

Serving Size: 1 oatmeal cake

Calories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mg

EatingWell.com, February 2024

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