Many of you have been asking what the trick is to these scrumptious, versatile little treats that I use on a daily basis as desserts, or breakfast components, or snacks. The truth is…there isn’t one! Of course there’s a “basic formula” that I use for the foundation of each one, but there really is no limitation to what you can add into the mix!
For example, depending on what else I’m eating and how active I’m going to be, I base my ingredients on those factors. If my oatcake is going to be a MEAL, I up the oatage to about 1/2 C. but if it’s just a snack, sometimes I stick to 1/3 C. or 1/4 C. depending on what other ingredients I want to use.
Secondly, I almost always use a dash of sugar-free Torani syrup. It has zero calories per serving and is sweetened with Splenda. I realize that not many people keep this type of ingredient on hand, but it’s totally interchangeable with Splenda itself or Truvia, too.
Another thing I’ve been experimenting with is grinding up the oats in my bella blender before I start adding the other ingredients. It makes for a smoother surfaced result like the picture above…I can’t decide whether or not I’m partial to one or the other…it’s like deciding between chunky or smooth peanut butter…nearly impossible 😉
One mix-in that is almost always a component of my oat cakes, is cinnamon. I don’t know what it is about this spice that drives me to use it so much…I think it’s because I’m a sweets lover and cinnamon really plays up sweetness.
The rest is completely up to you! Some of my favorite mixin’s are things like:
Calorie free Walden Farms chocolate syrup
Fat-free cream cheese
Unsweetened Almond Breeze
Fat-free cottage cheese
Fruit (cherries, pineapple, apples, banana)
Unsweetened cocoa powder
Pick your poison 😉
Many times, I won’t mix anything into my oatcake, and save my mix-ins for the icing instead. I sometimes water down a little bit of nut butter, combine with some unsweetened cocoa powder, and you have yourself some Reece’s icing! You can take the easy way out, and grab yourself a container of Pineapple Chobani to spread ontop, too!
The other necessary ingredients include 1 egg white and a tsp. of baking powder. Each of these ingredients insure that the oats fluff up in the microwave and have a cake-like consistency.
You could make savory oat cakes too! Toppings for those include things like a “fried” egg, hummus, light ragu, smoked salmon & chives, etc.
The cooking method is super simple. All you need is a microwave…although you can make them in the oven, too. Depending on my ingredients, I ususally nuke mine for about 1:30-2 minutes, but times may vary by microwave wattage. If you’re choosing to BAKE your oatcake, I’d go with 10 minutes at 375º, but I like mine a little undercooked (so it’s creamy inside).
Any bases that I didn’t cover? Let me know!