PSA: These delicious iced cinnamon oat cakes are NOT a muffin, I repeat they are NOT a muffin! They might look like muffins, bake up in muffin liners, and be super cute and portable. But, my friend, these are anything but a muffin. These oat cakes are dense and chewy with a wholesome cinnamon flavor that we just can’t seem to get enough of around here.
Todd and I are always on the look out for delicious on-the-go breakfast’s that we can whip up on the weekend for our busy morning’s during the week. Sure muffins are great and all, but while we both love them they don’t always tide us over until lunch. These oat cakes do everything for us that a muffin can’t while still being perfectly portable!
I love to slice open my oat cakes in the morning and toast them with a pat of butter, but Todd likes to eat them right away, room temp, with a cup full of coffee. Either way is totally fine, but I do suggest you at least try one toasted at some point. They do not disappoint!
Ok, so I’m sure you’ve guessed that the main ingredient in these little cakes is oats by now. Oats are known for their cholesterol reducing abilities, but there are 2 other key ingredients in these oat cakes that are pretty darn good for you too!
Teff flour || Officially the world’s smallest grain, Teff is only about the size of a poppy seed. It is thought to have originated in Ethiopia and Eritrea where it’s ability to grow in harsh conditions has made it a staple grain of these cultures diets. The tiny grains are so small that when they are milled into flour the hull is left intact rather than removed. This makes Teff flour high in protein, iron, calcium, and it contains all 8 essential amino acids.
Walnuts || This nutritional powerhouse is loaded with antioxidants, rich in heart-healthy fats, and just happens to be a super plant source of Omega 3’s! Additionally, regular consumption of walnuts may improve brain health and help prevent heart disease and cancer. Plus, they taste great!
Add these Iced Cinnamon Oat Cakes to your meal prepping plans this weekend. I promise that you will be thanking yourself come Monday morning!
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- 3 cups gluten free rolled oats
- 1 cup Teff flour
- 1/2 cup sweet white rice flour
- 1/2 cup tapioca starch
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 2 teaspoons coarse kosher salt
- 1/4 cup flax seeds
- 3/4 cup toasted walnuts, chopped
- 1 teaspoon ground cinnamon
- 1/3 cup extra virgin coconut oil
- 5 1/3 tablespoons salted butter
- 3/4 cup maple syrup
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
For the icing, optional
- 1/2 cup powdered sugar
- 1 1/2 – 2 tablespoons milk
- Preheat oven to 325°F with rack in the middle of the oven and fill a muffin tin with paper liners.
- Combine the oats, teff, sweet white rice flour, tapioca starch, xanthan gum, baking powder, salt, flax seeds, walnuts, and cinnamon in a large mixing bowl. Stir to combine.
- In a small saucepan over low heat stir the coconut oil, butter, maple syrup, and sugar until the butter has just melted and the sugar has dissolved. It is important that the mixture doesn’t get too hot or it will cook the eggs in the next step.
- Pour the melted butter mixture over the oat mixture. Stir to combine then add the eggs and stir again until everything comes together. The batter will be crumbly.
- Spoon the batter into the muffin cups, almost to the top of the liner and compress the tops with the back of the spoon. Remember this is not a muffin, the batter will NOT be runny, it will be crumbly almost like a granola consistency before its baked.
- Bake for 25-30 minutes until cooked through. Remove from the oven and allow to cool in the pan for 5 minutes then transfer to a cooling rack.
- If enjoying warm serve immediately. If icing allow to cool completely then continue with the next step.
- In a mixing bowl combine the powdered sugar and milk. Beat with a whisk until smooth adding a splash more milk if needed to achieve a smooth icing that pours off of the back of a spoon in ribbons. Drizzle each completely cooled oat cake with icing.
- Oat cakes can be stored at room temperature, tightly wrapped for up to 2 days.