Mini Upside Down Fruity {QUICK} Steel Cut Oat “Cakes”

The original recipe calls for using soaked steel cut oats, BUT if you can find QUICK oats they will cook is LESS time AND do NOT need to be soaked for 24 hours!

Just a few changes need to happen when using Quick oats.

 I’ve bold typed the changes to the original recipe using standard oats.

Ingredients

• 1 cup quick steel cut oats*
• 1 banana, mashed
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon Wisdom Natural, SweetLeaf Liquid Stevia, Vanilla Creme
• 1 cup milk of choice {I used 1%}
• 1 tablespoon chia seeds
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Fresh or frozen fruit: 2 tablespoons for each serving[ I used frozen blueberries, mango and raspberries}

Directions

Preheat the oven to 350 degrees. Stir the soaked steel cut oats and add the banana, egg, vanilla extract, stevia and milk. Mix until incorporated. Combine the rest of the ingredients to the mixture. Spray 6  ramekins with nonstick cooking spray. Place the fruit into the ramekins then evenly distribute the oat mixture on top of each fruit in the dish. Add some fruit on top of the oats so you can identify each. Bake for 30 minutes. Let sit for 5 minutes then use a knife to loosen around the edges of the “cake”. Carefully with a spoon lift the cake out of the ramekin, flipping it over onto a plate or bowl. Top with cream or lite coconut milk or even some Greek yogurt!

Nutrition Info [Without fruit/changes from original due to increase in milk]:

Servings: 6* Calories per serving: 215* Fat: 5g* Fiber: 7g* Carbs: 36* Protein: 8g* Points+: 5*

Interested in making this chocolate-y instead of fruity?

Check this post: Mini Upside Down Chocolate Chip Steel Cut Oat Cakes!