Best 3 High Fiber Low Fat Oatmeal Cakes Recipes
Indulge in a wholesome culinary experience with our delectable high-fiber, low-fat oatmeal cakes, a symphony of flavors that cater to your health-conscious desires. These delightful treats are not only bursting with nutritional value, but also versatile enough to accommodate your unique taste preferences. Dive into the classic allure of our original oatmeal cake recipe, embracing the comforting simplicity of oats, applesauce, and a touch of sweetness. For those seeking a touch of indulgence, embrace the decadent delight of our chocolate oatmeal cake, where rich cocoa powder harmonizes perfectly with the hearty texture of oats. Explore the vibrant medley of our carrot oatmeal cake, where grated carrots lend a delightful crunch and a pop of color, complemented by warm spices. But if you crave a tropical twist, embark on a culinary adventure with our pineapple oatmeal cake, where juicy pineapple chunks dance harmoniously with the hearty embrace of oats. With four tantalizing variations, our high-fiber, low-fat oatmeal cakes promise a symphony of flavors that will leave you feeling satisfied and nourished.
Check out the recipes below so you can choose the best recipe for yourself!
HEALTHY OATCAKES WITH ROSEMARY
These homemade healthy oatcakes are made with simple, natural, and wholesome ingredients. The perfect gluten-free and dairy-free snack!
Provided by Sara @ Gathering Dreams
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C).
- If you are blending your own oatmeal from rolled oats, simply place the rolled oat in a blender or food processor and blend until you get a coarse flour.
- Mix the oatmeal, finely chopped fresh rosemary, and salt in a bowl, and add the extra virgin olive oil.
- Bring the water to the boil and add it to the bowl. Mix with a spoon and let it cool slightly. Then use your hands to form a dough. Feel free to add a bit more water if the dough feels too crumbly. Just add it a tablespoon at the time.
- Roll out the dough until very thin (3mm) and cut in circles with a round cookie cutter ( I used a 3 1/16 in - 78mm cookie cutter). If the dough is a bit sticky, I normally roll it out on a baking sheet, to avoid using additional flour.If the dough is too crumbly, don't add too much water. Simply roll out a quarter of the dough at a time.
- Place the circles on a flat tray covered with a baking sheet, no extra grease required.
- Bake until golden brown, for 15-20 minutes. If your oven doesn't cook evenly, make sure to turn the trays half-way through baking. Keep a close eye on the oatcakes in the last 5-8 minutes, to avoid overcooking them.
- When the oatcakes are ready, remove from the oven and allow to cool on a wire rack.
Nutrition Facts : Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 119 mg, Fiber 1 g, Sugar 1 g, Calories 51 kcal, ServingSize 1 serving
HIGH-FIBER LOW-FAT OATMEAL CAKES
I am training for a marathon, so I am very big on energy-type bars, but my college-studentness keeps my budget at a minimum. These are high in fiber and low in fat, so they are a perfect substitute for my Power Bars! (These are sort of hard to form into patties, so you may have to add more milk. I'm not much of a cook, so improvements are probably needed!)
Provided by Run26.2
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grind oats in blender.
- Mix together dry ingredients.
- Cream together wet ingredients and sugar.
- Fold in egg white.
- Combine wet and dry ingredients.
- Form into 12 patties.
- Bake at 325 for 15 minutes.
LOW-FAT, HIGH FIBER OATMEAL RAISIN COOKIES
I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.
Provided by XelaG
Categories Dessert
Time 23m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Beat together butter, oil, and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add baking soda, cinnamon, salt, and flour; beat well.
- Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 8 minutes.
- Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
Nutrition Facts : Calories 84.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.3, Sodium 63.9, Carbohydrate 14.3, Fiber 0.9, Sugar 8.4, Protein 1.4
Tips:
- For the best texture, use old-fashioned oats.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- You can adjust the sweetness of the cakes by adding more or less maple syrup.
- To make the cakes gluten-free, use certified gluten-free oats.
- These cakes are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These high-fiber, low-fat oatmeal cakes are a delicious and healthy way to start your day. They're easy to make and can be customized to your liking. Whether you like them plain, with toppings, or even as a sandwich, these cakes are sure to please. So next time you're looking for a quick and easy breakfast, give these oatmeal cakes a try!
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