Passion Fruit Oatmeal Cakes

 Passion Fruit Oatmeal Cakes

​Here’s a delightful recipe for Passion Fruit Oatmeal Cakes, a tropical twist on a classic breakfast, adapted from EatingWell. These make-ahead oatmeal cakes are fiber-rich and infused with the vibrant flavor of passion fruit.

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 for topping

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Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.​

2. Prepare the batter: In a large bowl, lightly beat the eggs. Add the oats, milk, passion fruit, mashed banana, brown sugar, lime zest, baking powder, vanilla extract, and salt. Stir until well combined.​

3. Fold in mix-ins: Gently fold in ½ cup of the chopped almonds and ¼ cup of the shredded coconut until evenly distributed.​

4. Divide the mixture: Spoon the mixture evenly into the prepared muffin cups, filling each about ⅔ full.​

5. Add toppings: Sprinkle the remaining ¼ cup of chopped almonds and 1 tablespoon of shredded coconut over the tops of the muffins.​

6. Bake: Place in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.​

7. Cool and serve: Allow the oatmeal cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These oatmeal cakes are perfect for a quick breakfast or a healthy snack. They can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.​

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