Recipes
Return to previous pageCinnamon Oatcakes
(15 ratings)
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Standing Time: 10 minutes
- Total Time: 30 minutes
- Servings: 1
Ingredients
- cooking spray
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon cinnamon
- dash salt
- 7 egg whites
- 1/4 teaspoon vanilla extract
- 1 tablespoon peanut butter
- 1 tablespoon sugar-free strawberry jam
Instructions
- Spray a medium pan with nonstick cooking spray and warm over medium-low heat.
- In a medium mixing bowl, stir together the oats, cinnamon and salt. Add the egg whites and vanilla and stir to combine. Let sit for 10 minutes.
- Scoop the oats mixture into 4 oatcakes in the pan. Cook the underside until lightly brown, about 5 minutes; flip and cook the other side for a few minutes more. Serve with the peanut butter and jam on top.
Tips
- Do not use egg substitute or ready to use liquid egg whites.
Client Comments
- Jillian
- 5/24/2010
- Wow--this was so good and filling!
- Julie T
- 4/26/2010
- I looooove this! I get my PB fix - and it's so fast. I actually split it in half and have it as a k-2 before my workout.
- kristin
- 3/15/2010
- love these! ive missed my pb&j. i added splenda and also found it helpful to put the peanut butter on top while the second side cooked. i'll definitely be making these again.
- Rana
- 3/13/2010
- Not bad, not great. Very easy to put together and it a nice change for breakfast.
- Sheri
- 2/18/2010
- OK I should have listened the 1st time & made it with fresh eggs. It was good but next time I think I'll add splenda.
- Alex J!
- 2/15/2010
- I had checked this recipe out and was waiting for a morning I had time to try it out. Got my peanut butter fix and the jam gave it that little kick of sweet. So filling though...I could barely finish. I liked to spread it out with the Sunday paper.
- Kimberly
- 10/27/2009
- This recipe was a little hard to swallow. Too eggy for my taste.
- Steven Kingsley
- 8/10/2009
- I doubled the cinnamon and added two packets of Splenda. Amazing!
- Judith
- 1/20/2009
- I like this recipe a lot but might still try it with prepared egg whites since separating over half a dozen eggs for one recipe seems wasteful... how does the consistency change?
- katherine
- 1/14/2009
- if you like egg whites, you'll probably love this. If you don't (that's me) you might find it hard to keep down. Coach Emily said she didn't like these at first, but now LOVES them. So maybe I should try them again.
- Michael
- 8/15/2008
- These cakes rock! This is a BIG breakfast. I added 1 packet of splenda to the batter and almond extract since I was out of vanilla. Mmmm.
- Shane
- 8/4/2008
- I wish I could share the enthusiasm about this meal. I like the texture and the idea that it is healthy, but it seems like there is something missing. Peanut Butter is good. It is really easy to make, but the flavor isn't all there. I will give it another try, though. I added nutmeg this time and fresh ground cinn. I might add more cinn next time and maybe some other sweetener (not sugar).
- Ashley
- 6/3/2008
- I have this for breakfast almost everyday! Quick and easy, and the best part.... peanut butter (my favorite)! I make two cakes instead of four and stack them like a sandwich with peanut butter on one and the jam on the other.
- Rebekah Gele
- 5/28/2008
- Definitely a favorite! It's so good, I love oatmeal and pancakes so it's perfect!
- tracy
- 5/22/2008
- I have made this recipe a few times. I enjoy the consistency and the flavor. I will probably add some stevia to it next time --I'm not a fan of artificial sweeteners but I will tolerate stevia. This breakast always leaves me feeling full and satisfied.
- Dan Gordon
- 3/27/2008
- Very tasty warm and filing. Sits in your stomach and makes you smile. Definitely DON'T use ready to use egg whites. It's well worth the hassle of separating the 7 whites.
- Terry Brashem
- 2/5/2008
- My all time favorite breakfast! Sometimes I use sunflower seed butter instead of the peanut butter...the nutritional values are equal, so the balance is not affected. I make one giant oatcake. My trick is to put the peanut or sunflower seed butter and jam on top of the oatcake right after I flip it. This allows them to warm up and spread more easily.