Getting Healthy from the Inside Out

Mini Oat Cakes

Not a typical “Eat Clean” recipe I usually post… but we need cheats every now and then! More sugar than I like, but with having the daunting prospect of 3 Thanksgiving dinners this weekend, I wanted to contribute something… and I’d sooner have a made from scratch dessert (to go with the wild strawberries my mother in law brought home from Whitehorse) than something from the store… at least I know what went into mine!

The recipe as stated is a little thicker than it probably should have been, but that’s mostly because I kept out some of the oil. Add an extra 1/2 Tbsp oil to the recipe and I’m certain it’ll be a little more moist. Still delicious as is! And who’d have thought cottage cheese for icing! Thickens quite nicely in the fridge!

Mix Together:

  • 1 Cup Flour
  • 3/8 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1 Cup Oats (not instant)
  • Salt, pinch

Stir Together:

  • 1/2 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 5 Tbsp Low Fat Greek Yogurt
  • 1 Tbsp Olive Oil
  • 3/4 Tsp Vanilla
  • 1/4 Cup Egg Whites, lightly beaten
  1. Preheat oven to 350′ and coat muffin tins with non-stick spray.
  2. In small bowl, combine and mix together flour, oats, baking soda, salt and cinnamon. Set aside.
  3. Mix both sugars, yogurt, oil, vanilla, and egg whites together in a large bowl. Stir in the dry ingredients and combine until just moist- over mixing will cause cake to be tough and dry.
  4. Scoop 1/4 cup batter into muffin tins and bake until toothpick comes out clean- about 20 minutes. Allow to cool in tins 5 minutes, then transfer to cooling rack to cool completely.

Serve with icing and fresh fruit.



  • 3/4 Cup Cottage Cheese
  • 1 1/2 Tbsp Honey
  • 1 1/2 Tbsp Fresh Lemon Juice
  • 1/4 Tsp grated peel (optional)

Combine all ingredients in a mini food processor or blender and blend until smooth.

9 Servings

Nutritional information per Serving- includes 2 Tbsp icing 

  • Calories 229
  • Fat 3g
  • Carbs 43g
  • Fiber 3.5g
  • Sugar 21g
  • Protein 9g

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