Passion Fruit Oatmeal Cakes

These Passion Fruit Oatmeal Cakes are fiber-packed and easy to make treats great for a busy professional on the go! Bursting with tropical ingredients like passion fruit, banana, lime zest, and coconut combined with gluten-free oats, they will satisfy both your palette and your appetite. Rich in gut-friendly fiber, these cakes are a perfect choice for a nutritious, energy-boosting snack that’s easy to take on the go!

Ingredients

• 2 large eggs
• 3 cups old-fashioned rolled oats
• 1 cup low-fat milk
• ½ cup thawed frozen passion fruit (about 4 ounces)
• ½ cup mashed very ripe banana
• ⅓ cup packed light brown sugar
• 2 teaspoons grated lime zest
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¾ teaspoon salt
• ¾ cup chopped unsalted roasted almonds, divided
• ¼ cup unsweetened shredded coconut plus 1 tablespoon, divided

Directions

1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
2. Lightly beat 2 eggs in a large bowl. Add  3 cups oats, 1 cup milk, ½ cup passion fruit, ½ cup mashed banana, ⅓ cup brown sugar, 2 teaspoons lime zest, 1 teaspoon baking powder, 1 teaspoon vanilla and ¾ teaspoon salt; stir until combined. Fold in ½ cup almonds and ¼ cup coconut until evenly combined. Divide the mixture among the prepared muffin cups (about ⅓ cup each). Sprinkle with the remaining ¼ cup almonds and 1 tablespoon coconut.
3. Bake until a toothpick inserted in the centers of the middle muffins comes out clean, 20 to 25 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the cakes from the pan to the rack. Serve warm or at room temperature.

Tip: Store the cakes in the fridge for up to 2 days or the freezer for up to 3 months. Microwave for 30 second intervals to reheat.

Note: Make sure you are using pure rolled oats if you’d like the cakes to be gluten-free