Oat Cakes with Raspberry Topping

Oat Cakes with Fresh Fruit Topping

Oat Cakes with Fresh Fruit Topping


Makes 6 servings


1 pint raspberries
1/2 cup sugar, divided
2 tablespoons cornstarch
1/2 cup water
1 teaspoon lemon juice
1/2 cup uncooked quick oats
1 cup whole wheat flour
2-1/2 teaspoons baking powder
1-1/4 cups fat-free (skim) milk
1/2 cup plain fat-free yogurt
Nonstick cooking spray


  1. Place half of raspberries in medium bowl; mash with potato masher. Set aside remaining raspberries.
  2. Combine 1/3 cup sugar and cornstarch in small saucepan. Stir in water until smooth. Cook and stir over medium heat until mixture comes to a boil. Add lemon juice and mashed raspberries; return to a boil. Remove from heat; let stand 15 minutes. Stir in remaining raspberries.
  3. Stir oats in heavy skillet over medium heat 3 minutes or until slightly browned. Place in medium bowl; cool 10 minutes. Stir in flour, baking powder and remaining sugar. Combine milk and yogurt in small bowl; stir into flour mixture just until all ingredients are moistened. (Batter will be lumpy.)
  4. Coat nonstick griddle or heavy skillet with cooking spray. Heat over medium heat until water droplets sprinkled on griddle bounce off surface. Drop batter by scant 1/4 cupfuls onto griddle; spread batter to form 4-inch round cakes. Cook 2 minutes or until top is covered with bubbles. Turn cakes; cook 2 minutes longer or until browned. Serve warm with raspberry topping.


Hulled, sliced strawberries or blueberries can be substituted for the raspberries. Mash half the berries and leave the rest whole.

Nutritional Information

Serving Size: 2 oat cakes with 1/3 cup topping
Calories 209
Calories from Fat 5 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 45 g
Fiber 4 g
Protein 7 g

Dietary Exchange

Starch 2-1/2
Fruit 1/2

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