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Oatmeal Berry Breakfast Cake [Dairy, Gluten & Sugar Free]

Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 1
Calories 265kcal
Author Brenda Bennett

Ingredients

  • 1/2 cup rolled oats or quick oats I used Bob's Red Mill
  • 1/2 cup almond milk unsweetened or water
  • 1/2 cup egg whites
  • 1/2 teaspoon baking powder use gluten free if needed
  • 1/2 teaspoon cinnamon
  • dash salt
  • 3 droppers vanilla liquid stevia or 1 packet powdered stevia
  • 1/2 cup frozen or fresh raspberries
  • optional toppings: chopped almonds raisins, dried fruit, coconut milk, honey

Instructions

  • Spray a large 16 ounce ramekin (or use two small ramekins) with nonstick cooking spray.
  • Mix all ingredients together in the ramekin except the berries.
  • Stir well to incorporate, Add berries.
  • Save a few for topping if desired. Microwave for 3 minutes until puffed and no longer liquid-y in center.
  • Or bake at 350 degrees for 25-30 minutes.
  • Serve warm with additional toppings.

Notes

Weight Watchers PointsPlus: 6*

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 38g | Protein: 20g | Fat: 5g | Sodium: 382mg | Fiber: 9g | Sugar: 4g