Oatmeal cereal and chocolate mini cakes are a delicious breakfast to enjoy guilt-free!
Yes, you read that right, you can eat them in moderation without feeling guilty because I replaced traditional sugar with erythritol, a natural sweetener extracted from plants.
It has no calories and doesn’t raise blood sugar levels, making it a dessert that even diabetics can enjoy, I repeat, always in moderation.
In the batter, I used whole oat flour, which is rich in fiber and helps intestinal transit, ideal for those on a diet as it positively impacts weight loss.
To make them more appealing, I decorated them with a few chocolate chips and whole grain cereal flakes.
After a brief description of the ingredients, I can tell you that the oatmeal cereal and chocolate mini cakes were actually enjoyed by my son and husband, even though I initially made them just for myself. They usually avoid trying my healthy and light recipes.
- Portions: 16
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups whole oat flour
- 1/2 cup plain Greek yogurt
- 3 eggs
- 1/2 cup erythritol
- 1/2 cup sunflower oil
- 1 packet baking powder
- to taste chocolate chips
- to taste whole grain cereal flakes
Tools
- Hand Mixer
- Cupcake Liners
- Muffin Pan
Steps
In a bowl, add the erythritol and eggs, and start beating with an electric mixer. When they become frothy, add the sunflower oil.
Add the yogurt and mix with the beaters.
Finish the recipe by adding the flour mixed with the baking powder.
Place the liners in the muffin pan and fill them 3/4 full, accounting for the rise during baking.
Decorate with chocolate chips and whole grain cereal flakes.
Bake in a preheated oven at 340°F for 30-35 minutes. The time may vary depending on your oven, so it’s best to always do the toothpick test.
Oatmeal cereal and chocolate mini cakes, perfect to satisfy that sweet craving that hits you before bed, these treats will help you sleep.
