These little breakfast cakes stay within our guidelines for diabetes-appropriate foods<\/a> at ≤200 calories and ≤30 g carbohydrates—as long as you stick to the serving size, which is one cake.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What should I eat with these breakfast cakes?",
"acceptedAnswer": {
"@type": "Answer",
"text": " We think bananas go great with peanut butter and chocolate, so we'd recommend one small banana and a cup of low-fat milk for a balanced meal.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What type of oats should I use for oatmeal cakes?",
"acceptedAnswer": {
"@type": "Answer",
"text": " We use old-fashioned rolled oats for this recipe. There are three types of oats—steel-cut, rolled and instant oats<\/a>. Old-fashioned rolled oats go through a flattening process after removing the oat hull. They are steamed and pressed flat, which gives them a softer texture and reduces their cooking time.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Can I make oatmeal cakes ahead?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Yes, you can refrigerate the oatmeal cakes in an airtight container for up to two days or freeze them for up to three months. To reheat, microwave an oatmeal cake in 30-second intervals until heated through.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Why is my batter runny?",
"acceptedAnswer": {
"@type": "Answer",
"text": " The batter doesn't have any flour in it, so it will be slightly runny when the ingredients are combined. While the oven is preheating, the oat mixture can sit for 20 minutes to absorb some of the liquid before adding it to the muffin tin.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Why did my oatmeal cakes stick to the muffin tin?",
"acceptedAnswer": {
"@type": "Answer",
"text": " If your muffin tin isn't nonstick, it may be difficult to remove the oatmeal cakes after baking. If you find that the oatmeal cakes are sticking to the muffin tin, you can use paper muffin liners instead of using cooking spray.
<\/p>"
}
}
]
} ] }
]