Baked Oatmeal Breakfast Cakes with Chocolate Peanut Butter Frosting
Prep time
Cook time
Total time
Serves: 2
Oatmeal Cakes
  • 1 cup rolled oats
  • ½ cup unsweetened apple sauce
  • ½ cup unsweetened almond milk
  • 1 tbs xylitol
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • Optional: small handful of raisins and/or frozen/fresh blueberries
Chocolate Peanut Butter Frosting
  • 3 tbs PB2
  • 1 tsp cacao powder
  • 1 tsp xylitol (or more/less depending on your sweetness preferences)
  • beet powder, optional (just makes the peanut butter a pink colour)
  • 1 tbs of water at a time, until it's the desired consistency.
  1. Preheat oven to 375F.
  2. In a medium-sized bowl, add in all of the Oatmeal Cake ingredients and mix well. Get out two ramekins and evenly distribute the mixture between then. Place on a baking sheet and bake for 25-30 minutes. They will firm up a little bit once they are removed from the oven, so as long as there aren't any wet areas, they should be good to come out.
  3. Allow to cool for a few minutes (this makes them easier to pop out of the ramekins) while you prepare the Chocolate Peanut Butter Frosting. Simply mix the ingredients in a small bowl and then spread onto your oatmeal cakes. Add some berries / fresh chopped fruit and enjoy! You can keep extras in the fridge for a couple of days.
Recipe by Calm Mind Busy Body at