Oat Snack Cakes
These oat snack cakes are full of whole grains and flavor, making them perfect for sharing with friends and family.
- Yield
- 60 servings
- Serving size
- 1 cake, 1/60 of recipe
- Rating
- 3.71 of 5 (213 ratings)
Food groups
- Grains: 1/2 ounces
Ingredients
- 6 cups uncooked oatmeal
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup margarine, softened
- 1/2 cup vegetable oil
- 2 teaspoons vanilla flavoring
- 2 egg whites, beaten
- 1 tablespoon water
- 1 cup raisins
Directions
- Wash hands with soap and water.
- Preheat oven to 375 degrees F. Mix together oatmeal, flour, sugar, baking soda, salt, and cinnamon in a large bowl.
- Cut in margarine until mixture resembles coarse meal.
- Combine oil, vanilla, egg whites, and water.
- Stir into dry ingredients and add raisins, mixing only until it holds together.
- Wash hands thoroughly, then dip in cornmeal or flour.
- Pinch off pieces of dough and form into balls about 1 inch in diameter.
- Place balls on baking pan (sprayed with non-stick cooking spray) and press out slightly to about 1/4-inch in thickness.
- Bake 15 to 20 minutes or until lightly browned.
- Cool, then store in an airtight container.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 105.65 |
| Total Fat | 4.2 g |
| Saturated Fat | 0.71 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.03 mg |
| Carbohydrates | 15.42 g |
| Dietary Fiber | 1.44 g |
| Total Sugars | 5.19 g |
| Added Sugars included | 3 g |
| Protein | 2.01 g |
| Calcium | 9 mg |
| Potassium | 69 mg |
| Sodium | 62.7 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 18 mg |
| Phosphorus | 53 mg |
| Selenium | 6 mg |
| Zinc | 0 mg |
| Vitamin A | 23 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 11 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 5 mg |
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Source
Recipe by: Healthy Futures — Virginia Cooperative Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/oat-snack-cakes. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.